This new San Joaquin jalapeno pepper will make gardening so much easier! This is a determinate jalapeno that sets most of its fruit in a short window so there is a generous (~50 fruits per plant) number of fruits ready all at the same time. Perfect for canning, pickling, and making roasted stuffed jalapenos for a crowd. But no worries if you won’t need them for a while as they hold their firmness and taste until you are ready to harvest. Judges loved the flavor of the thick-walled fruits that have just a hint of heat at 2500-6000 Scoville units. Leave them on the plant longer for a beautiful red, and still delicious, jalapeno.
Retailer: Download 8×10″ benchcard
Sow seed 1/4″ deep, about 8 weeks prior to transplanting. When the first true leaves appear, transplant seedlings into 4″ pots. Grow plants at approx. 70°F (21°C) day and 60°F (16°C) nights. Transplant out after frost when the soil is warm and the weather is settled. Peppers thrive in well-drained, fertile soils with a pH of 6.5. Space pepper plants 24″ apart. Water-in transplants using a high phosphorus solution.
- “Produced almost twice the peppers as the comparisons”
- “Large, thick-walled fruits, well shaded by leaf canopy reducing fruit deformities”
- “Nice compact plant with heavy yields. Large fruit would make excellent stuffers”
- “Loved this variety’s mild heat and large fruits that did not crack”
- “Excellent size, yield, and uniform upright growth. Very good taste”
Allen Flowers –
This is a commercial variety that is meant for the processing industry.
Pamela Keene –
San Joaquin provided a continuous supply of jalapenos for my husband’s trademark poppers, our go-to appetizer when guests come to visit. He slices them horizontally, scoops out the seeds, then sautees his home-made chorizo with chopped onions. The meat mixture is added to cream cheese and sharp cheddar and used as a filling for the pepper halves. Bake until brown and bubbly and viola! or it is Voila? Anyway, you know what I mean.