Mammoth Jalapeño

Family: Solanaceae Hot Pepper

Planting Schedule

Provide your location or planting zone to unlock dates and add Mammoth Jalapeño to a garden.

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

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Mammoth Jalapeño 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 29th – Jul 15th
Zone 1b	Apr 6th	Jul 27th	Oct 15th – Aug 1st
Zone 2a	Mar 30th	Jul 20th	Oct 8th – Aug 29th
Zone 2b	Mar 20th	Jul 10th	Sep 28th – Aug 25th
Zone 3a	Mar 20th	Jul 10th	Sep 28th – Sep 1st
Zone 3b	Mar 24th	Jul 14th	Oct 2nd – Sep 21st
Zone 4a	Mar 20th	Jul 10th	Sep 28th – Sep 24th
Zone 4b	Mar 18th	Jul 8th	Sep 26th – Sep 27th
Zone 5a	Mar 13th	Jul 3rd	Sep 21st – Sep 30th
Zone 5b	Mar 9th	Jun 29th	Sep 17th – Oct 5th
Zone 6a	Mar 6th	Jun 26th	Sep 14th – Oct 10th
Zone 6b	Feb 28th	Jun 20th	Sep 8th – Oct 16th
Zone 7a	Feb 23rd	Jun 15th	Sep 3rd – Oct 20th
Zone 7b	Feb 13th	Jun 5th	Aug 24th – Oct 28th
Zone 8a	Feb 4th	May 27th	Aug 15th – Nov 5th
Zone 8b	Jan 26th	May 18th	Aug 6th – Nov 12th
Zone 9a	Jan 9th	May 1st	Jul 20th – Nov 26th
Zone 9b	Dec 15th	Apr 6th	Jun 25th – 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	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.