La Bomba II

Pepper

Zone 10b Save Garden

🌱 75d to harvest Bush

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

Crop Dates

Milestone	Date
Start Indoors	Nov 13th
Last Frost	Jan 1st
Transplant / Sow Outdoors	Feb 26th
Harvest Begins	May 12th
Harvest Ends	Dec 31st

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

Recommended Companions

Bianca Di Maggio Onion

Redwing F1 Onion

Camphor Basil Basil

Walla Walla White Onion

Queenette Basil

Holy Basil Basil

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.

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.

Sowing Tips

Transplant Conditions

Wait until soil reaches 60°F and nights stay above 50°F before moving outdoors. Harden off for 10 days first.

Expert Note

For best jalapeño yields, transplant only when soil is consistently warm (around 60°F+), then keep moisture steady and fertilize once plants are actively growing.