Jalapeño Gigante

Pepper

75d to harvest

Sink your senses into Jalapeño Gigante’s glossy, deep-green pods that mature to a bold, warm red—thick-walled, impressively long, and beautifully uniform. Expect a bright, peppery snap with a lively heat that builds pleasantly, making these peppers a standout for roasting over open flame, quick pickling, and bold fresh salsas and sauces. Grow for a vigorous 75-day season and enjoy pods that look as spectacular as they taste—straight from the garden to the jar.

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	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

Frequently Asked Questions

What pest or disease most often affects Capsicum annuum (jalapeño) and how can I control it at home?

A very common issue is aphids, which cluster on new growth and can lead to curled leaves and sticky honeydew. Rinse plants with a strong spray of water, then apply insecticidal soap (follow label) and repeat every 5–7 days until new growth stays clear. If you see leaf spots or wilting that worsens in humid weather, remove affected leaves early and avoid wetting foliage when watering.

How often should I water Jalapeño gigante during the main growing phase?

During active flowering and fruit set, keep the soil consistently moist but not soggy—about 1 inch of water per week total, adjusted for rainfall and container size. Water deeply when the top 1 inch of soil feels dry, and make sure excess water drains away (Capsicum annuum is prone to root stress in waterlogged soil). Mulch helps stabilize moisture so fruits size up evenly.

How do I tell when my jalapeño (Capsicum annuum) is ready to harvest?

Harvest at about 75 days after sowing when the fruits reach their full size and have a firm, glossy skin. For jalapeño-type peppers, pick when they are green and still firm; if you wait longer they will ripen toward red, which changes flavor and sweetness. Use scissors or pruners to cut the stem to avoid tearing the plant.