Craig's Grande

Family: Solanaceae Hot Pepper

Planting Schedule

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Craig's Grande delivers a glossy, deep-green jalapeño that turns to a rich, warm red as it matures—its aroma is bright and peppery, with a satisfying snap and a juicy, medium-thick wall.

Expect sturdy plants and dependable, high-yielding fruit that shines fresh and performs beautifully when roasted for smoky depth, then shines again in salsas and pickled favorites for bold, tangy heat.

Light: Full SunMaturity: 75 DaysHabit: Upright

Botanical illustration of Craig's Grande

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Craig's Grande Planting Dates by USDA Zone

Estimated US hardiness-zone windows for sow, transplant, and harvest. Enter a US ZIP above for exact local dates, or open a zone below.

Zone	Start Indoors	Sow / Transplant	Harvest
Zone 1a	Apr 20th	Aug 10th	Oct 24th – Jul 15th
Zone 1b	Apr 6th	Jul 27th	Oct 10th – Aug 1st
Zone 2a	Mar 30th	Jul 20th	Oct 3rd – Aug 29th
Zone 2b	Mar 20th	Jul 10th	Sep 23rd – Aug 25th
Zone 3a	Mar 20th	Jul 10th	Sep 23rd – Sep 1st
Zone 3b	Mar 24th	Jul 14th	Sep 27th – Sep 21st
Zone 4a	Mar 20th	Jul 10th	Sep 23rd – Sep 24th
Zone 4b	Mar 18th	Jul 8th	Sep 21st – Sep 27th
Zone 5a	Mar 13th	Jul 3rd	Sep 16th – Sep 30th
Zone 5b	Mar 9th	Jun 29th	Sep 12th – Oct 5th
Zone 6a	Mar 6th	Jun 26th	Sep 9th – Oct 10th
Zone 6b	Feb 28th	Jun 20th	Sep 3rd – Oct 16th
Zone 7a	Feb 23rd	Jun 15th	Aug 29th – Oct 20th
Zone 7b	Feb 13th	Jun 5th	Aug 19th – Oct 28th
Zone 8a	Feb 4th	May 27th	Aug 10th – Nov 5th
Zone 8b	Jan 26th	May 18th	Aug 1st – Nov 12th
Zone 9a	Jan 9th	May 1st	Jul 15th – Nov 26th
Zone 9b	Dec 15th	Apr 6th	Jun 20th – Dec 9th
Zone 10a	Continuous Production
Zone 10b	Continuous Production
Zone 11a	Continuous Production
Zone 11b	Continuous Production
Zone 12a	Continuous Production
Zone 12b	Continuous Production
Zone 13a	Continuous Production
Zone 13b	Continuous Production

Crop Details

Trait	Value
Days to Maturity	75
Sun Requirements	Full Sun
Growth Habit	Upright
Support Needed	Stake
Planting Depth	Normal
Germination Temp (°F)	80
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	10

Culinary Notes

Chef's Note

This jalapeño is built for that clean, immediate snap—then it gives you a juicy, medium-thick bite that stands up to roasting without turning hollow. When it’s fully red, the heat shifts warmer and rounder, making it ideal for tangy pickles and smoky salsa without losing texture.

Best Uses

smoked/roasted for charred, mellow heat and glossy flesh
quick-pickled rings where the snap holds under vinegar
fresh chopping for pico-style salsas and chunky guacamole
stuffing and oven-baking for crisp edges and juicy interior heat

Flavor Profile

bright jalapeño pepper heat peppery, grassy aroma snappy bite with a juicy, medium-thick wall sweet-to-warm red-pepper finish as it ripens

Kitchen Pairings

lime cilantro garlic smoked salt cheddar pork carnitas

Frequently Asked Questions

What’s the most common pest or disease problem for Capsicum annuum (jalapeño peppers) and how do I control it?

Watch for aphids and whiteflies, which cluster on the undersides of jalapeño leaves and can lead to sooty mold. Spray plants with insecticidal soap and remove heavily infested leaves, then repeat every 5–7 days until activity stops. Also check regularly for blossom-end rot early on; keep soil moisture even during fruit set to reduce the calcium-related issue.

How often should I water jalapeño peppers during the main growing phase?

During active growth and fruit set, keep the soil consistently moist but not waterlogged—aim for about 1–2 inches of water per week depending on heat and container size. Water deeply so it reaches the root zone, then let the top 1 inch of soil dry slightly before watering again. Irregular watering can trigger leaf drop and blossom-end rot.

How can I tell when my jalapeños (Capsicum annuum) are ready to harvest?

Harvest at about 75 days when pods have reached full size and are firm and glossy. For a classic jalapeño look, pick when fruits are dark green and still crisp; they can also be left longer to ripen to red, but expect a softer pod. Use scissors or pruners to cut the stem so you don’t tear the plant.