The Jalapeño chili is named after the city of Xalapa in Mexico, where the pepper was traditionally cultivated. But Mexicans also know it by the names chile gordo, meaning ‘fat chili pepper’, and cuaresmeño, referring to its traditional place on the Lent food table. Its first recorded appearance (as chipotle, i.e. smoke-dried jalapeño) is in the Florentine Codex manuscript, where priest and ethnographer Bernardino de Sahagún reported how popular peppers were with Aztecs in the 16th century: they were used in cooking, medicine and certain cultural ceremonies. Nowadays, jalapeños are grown extensively across Mexico and the thick-walled fruits are known worldwide. Although they are usually eaten at the green stage, either fresh or pickled, the fruits ripen to red and are amazingly sweet when allowed to do so (Scoville units: 2.500-8.000).
Height 70 cm
Width 35 cm
Height 30 cm
Width 30 cm
Basils, okra, onions, radishes, calendula, mints.
HOW TO GROW
Germination 15-30 days
Harvesting 90-120 days
When sowing 5 cm; Depth 0,5 cm
When transplanting 30 cm
Sunlight Full sun.
Soil Well-drained, light and fertile soil.
Watering Regular, moderate watering.
Feeding Heavy feeder.
Expert tip The Jalapeño’s flavour is best when harvested at the green stage, but it becomes hotter when left to ripen fully..
Although peppers are self-pollinating plants, pollinators will increase fruit set.
Grow companion plants that attract ladybirds to prevent aphid attacks.
HOW TO EAT
Check for small cracks in the skin on the fruits’ shoulders – this is a sign that the Jalapeños are ready to be picked.
Medicinal properties If you suffer from headaches, try some Jalapeños on your food and feel the pain disappear!
How to eat The nickname chile gordo couldn’t really be more appropriate as these generously sized peppers can be stuffed full of cheese, bacon or any other culinary delight that takes your fancy.