Mammoth Jalapeño

Family: Solanaceae Hot Pepper

Sink your senses into Mammoth Jalapeño’s glossy, deep-green pods—thick-walled and boldly tapered, with a bright, peppery snap that builds into a confident, medium-hot heat.

At maturity (about 80 days), the fruits hold their substantial heft and shine, making them ideal for roasting over open flame, quick pickling for tangy relish, and bold salsas where their rich, vegetal character carries through. Grow one plant and you’ll be rewarded with a steady harvest of showy, kitchen-ready peppers that look as impressive as they taste.

Light: Full SunMaturity: 80 DaysHabit: Bush

Botanical illustration of Mammoth Jalapeño

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

Crop Dates

Milestone	Date
Start Indoors	Feb 28th
Last Frost	Apr 25th
Transplant / Sow Outdoors	Jun 20th
Harvest Begins	Sep 8th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	80
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

Mammoth Jalapeño is built for kitchens: the thick walls keep a clean bite after roasting or quick-pickling, and the heat lands confidently without turning harsh. Use it when you want jalapeño flavor to show up in the texture—snappy, not soggy—and let lime and smoke carry the finish.

Best Uses

roast over flame and chop into smoky salsa
quick-pickle into tangy cowboy-style relish
sear slices in oil for charred fajita-style topping
stuff and bake until the skin blisters and the walls go tender

Flavor Profile

crisp pepper snap thick, vegetal sweetness medium-hot jalapeño heat bright, grassy finish

Kitchen Pairings

lime garlic cheddar corn tortillas black beans smoked salt

Frequently Asked Questions

What pest or disease is most likely on Capsicum annuum (Mammoth Jalapeño), and how do I manage it?

Watch for aphids and spider mites, which can cause leaf stippling and curling, especially during warm, dry stretches. Spray affected plants with a strong jet of water, then repeat as needed; for persistent outbreaks, use insecticidal soap or horticultural oil following label directions. Also keep an eye out for bacterial leaf spot—remove and discard infected leaves and avoid wetting foliage when you water.

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

During fruiting, keep the root zone evenly moist: water when the top 1–2 inches of soil feel dry, then water deeply so moisture reaches the main feeder roots. Inconsistent watering (quick dry-spells followed by heavy watering) increases blossom-end problems and can lead to bitter, misshapen peppers. Aim for about 1–2 inches of water per week total (rain + irrigation), adjusting upward in hot weather and container growing.

How can I tell when Mammoth Jalapeño is ready to harvest?

Harvest when the peppers reach full size and have a glossy, firm skin; Mammoth Jalapeño is typically ready around 80 days from transplanting. For a jalapeño-style harvest, pick when they are green, firm, and about 3–4 inches long; if you leave them to mature longer, they will turn red and become sweeter. Use scissors or snips to cut the stem, leaving the plant intact.