La Bomba II

Family: Solanaceae Hot Pepper

Sun-warmed and vividly green at first, La Bomba II matures into a bold, glossy red that catches the light like lacquered fruit.

Expect a bright, peppery heat with a crisp snap and a thick, satisfying wall—ideal for roasting over open flame, fresh slicing for salsas, and stirring into sauces where its lively bite can shine. A dependable 75-day performer, it’s a standout jalapeño for gardeners who want flavor-forward heat that looks as striking as it tastes.

Light: Full SunMaturity: 75 DaysHabit: Bush

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	Bush
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

La Bomba II’s thick jalapeño wall gives you heat that lands fast but doesn’t collapse into watery salsa; it stays snappy even after a brief roast or char. It’s the kind of pepper that holds up in cooked sauces while still tasting freshly peppery at the finish.

Best Uses

char-roasting and blistering for smoky street-style salsa
fresh slicing into tacos or tortas where it keeps its bite
seed-and-rib dicing for kicky, thick salsas and pico with body
stir-in roasting for hot sauce bases that need a peppery, crunchy element

Flavor Profile

bright jalapeño heat peppery, green-to-red fruitiness crisp snap with a thick, meaty wall clean finish with a slight char-sweet edge when cooked

Kitchen Pairings

lime garlic cotija cheese chicken pork smoked paprika

Frequently Asked Questions

What’s a common pest or disease on Capsicum annuum (hot peppers), and what should I do if I see it?

A very common problem is aphids and thrips, which can cause distorted new growth and leave sticky residue or stippling on leaves. Spray plants with insecticidal soap (especially under leaves) and repeat every 5–7 days for 2–3 rounds, and remove heavily infested tips. If you see wilting plus dark, water-soaked lesions at the stem or crown, suspect bacterial or fungal issues and remove affected plants immediately to prevent spread.

How often should I water Capsicum annuum during the main growing phase?

During flowering and fruit set, keep the root zone evenly moist but not soggy—aim for watering about 1–2 times per week, adjusting so the soil is moist 2–3 in (5–7 cm) down. Water deeply in the morning, then let the top inch of soil dry slightly before the next watering to reduce blossom-end and disease pressure. Mulch helps keep soil moisture steady while the plants push growth toward their ~75-day maturity.

How can I tell when my Capsicum annuum (La Bomba II) is ready to harvest?

Harvest when the peppers reach their mature size and have fully developed color for your crop (often green to red as they ripen). Another good sign is that the fruit feels firm and the skin looks glossy, and the peppers detach easily with a gentle twist or snip. Plan for roughly 75 days from transplant (or from the start point you’re using), and harvest regularly to keep the plant producing.