Jalapeño Gigante II

Family: Solanaceae Vegetable

Savory heat with a bright, green snap—Jalapeño Gigante II delivers long, glossy peppers that ripen to a warm red glow.

The flesh is thick and crisp, with a juicy bite and a lively, medium-hot burn that lingers pleasantly. Grow it for bold fresh salsas, roasting for smoky depth, and for sauces and pickles that need real pepper character.

Light: Full SunMaturity: 75 DaysHabit: Upright

Botanical illustration of Jalapeño Gigante II

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Mar 7th
Last Frost	Apr 25th
Transplant / Sow Outdoors	Jun 20th
Harvest Begins	Sep 3rd
Harvest Ends	Oct 16th

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

Jalapeño Gigante II is built for the in-between moment: its thick walls give you crunch and pepper juice in a salsa, while it still roasts into smoky sweetness without turning hollow. The heat lands medium and stays pleasant—great for heat-forward sauces and quick pickles where you want peppers to hold their bite.

Best Uses

fresh salsa where you want a crunchy snap before it weeps
charred/roasted peppers for blistered, smoky edges that stay peppery
quick pickling to keep the flesh snappy and the heat lively
chopped into hot sauces or salsas for body from thick walls

Flavor Profile

bright green pepper flavor thick, crisp, juicy bite medium-hot heat with a lingering, clean burn roasty-friendly smoky sweetness

Kitchen Pairings

lime garlic cilantro tomato smoked paprika aged cheddar

Frequently Asked Questions

What pest or disease most commonly affects Capsicum annuum (jalapeño peppers), and how do I treat it at home?

Watch closely for aphids and spider mites on new growth, which can cause curled leaves and sticky residue (aphids) or fine webbing and stippling (mites). Rinse plants with a strong jet of water, then spray insecticidal soap (especially underside of leaves) every 5–7 days until new growth is clean. To prevent disease like blossom-end rot from calcium stress and moisture swings, keep soil moisture even and avoid letting fruits dry out between waterings.

How often should I water jalapeño peppers during the main growing phase (after plants are established)?

During active growth and fruit set, water deeply so the root zone is evenly moist, typically about 1–2 times per week depending on heat—then wait until the top 1 inch of soil feels slightly dry before watering again. Aim to prevent rapid drying and re-wetting, since Capsicum annuum is prone to calcium-related fruit issues when moisture fluctuates. Water at the soil level (not the leaves) to reduce foliar problems in humid conditions.

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

Harvest when fruits are firm, glossy, and reach full size—often around 70–75 days after transplant for this type—usually when they are green and can be held upright on the plant. If you want hotter, more mature peppers, leave them on until they turn red, but note the plant will slow new fruiting if you let too many ripen at once. Use scissors or pruners to cut the stem, leaving a short piece attached to avoid tearing branches.