El Jefe

Pepper

60d to harvest

Meet El Jefe, a Jalapeño pepper that arrives with a vivid, fresh-green sheen and a confident, medium heat that builds pleasantly from first bite to lingering warmth. The fruits are thick-walled and crisp-tender, with a smooth, glossy skin and a classic tapered silhouette that holds its shape beautifully. Grow El Jefe for bold, pepper-forward flavor in salsas, roasted applications, and quick pickling, or let its lively character shine in sauces and relishes.

Crop Dates

Growing note: Frost-free Zone 10b supports continuous outdoor production.

Milestone	Date
Climate	Frost-Free Climate
Growing Approach	Continuous Production

Crop Details

Trait	Value
Days to Maturity	60
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

Frequently Asked Questions

What pest or disease is most common on Capsicum annuum (jalapeño) and how do I fix it?

Jalapeños (Capsicum annuum) commonly get aphids and can also develop blossom-end rot (often from inconsistent soil moisture affecting calcium uptake). For aphids, spray plants with a strong jet of water, then repeat every 2–3 days until numbers drop, and avoid wetting foliage late in the day. To prevent blossom-end rot, keep soil moisture steady (mulch helps), and don’t let pots or beds swing from dry to soggy; calcium is not a quick fix if moisture is inconsistent.

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

During the period from flowering through fruit set (about weeks 3–8 after transplant), water deeply about 1–2 times per week, or whenever the top 1 inch of soil feels dry. Aim for consistently moist (not waterlogged) soil; in hot weather potted jalapeños may need more frequent watering. Mulch around the plants helps prevent the drying-and-rewetting that triggers blossom-end rot.

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

Harvest jalapeños when they are firm and glossy, typically about 60 days from sowing (often sooner after transplant), and when they reach roughly 2–4 inches long. Green jalapeños are ready to pick; for a sweeter flavor, you can leave them to ripen further until they turn red. Use scissors or snips to avoid tearing the stems and harvest regularly to keep plants producing.