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Jalapeno Early Hot pepper sets the standard for a pepper that bites but does not kick. One or two plants will yield enough green peppers for several quarts of salsa or to sprinkle over a platter of enchiladas. Sow seeds early, along with a garden medley of hot and sweet peppers for a full range of culinary options. Pick when they're green for a milder pepper, or allow them to ripen on the vine to a red, slightly spicier jalapeno.
Rated at 2,500-5,000 units on the Scoville heat scale (considered medium-hot), Jalapeno peppers get their name from the Mexican city of Xalapa and are a go-to for adding some kick to countless recipes when you want to spice things up. The plants are very easy to grow but take some time to mature, so start your seeds indoors up to two months before you expect the last frost in your area. Jalapenos can also be grown in containers. The plants will reach about 2 feet in height and will remain strong and sturdy despite the weight of their yield. When mature, the peppers will be 2-3 inches long and can be picked while young and green for a milder flavor, or when ripe and red for full hotness. You can also control the heat of your peppers by removing the seeds, since they're the most fiery part. The flesh itself still has some zing, but using it seedless will be a much tamer experience than utilizing the whole pepper. To avoid injuring your plants during picking, carefully cut or snap the peppers off along with a short piece of the stalk.
