Mammoth Jalapeño

Pepper

Zone 10b Save Garden

Botanical illustration of Mammoth Jalapeño

🌱 80d to harvest Bush

Sink your senses into Mammoth Jalapeño’s glossy, deep-green pods—thick-walled and boldly tapered, with a bright, peppery snap tha…

Crop Dates

Milestone	Date
Start Indoors	Nov 6th
Last Frost	Jan 1st
Transplant / Sow Outdoors	Feb 26th
Harvest Begins	May 17th
Harvest Ends	Dec 31st

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

Recommended Companions

Pluto Basil Basil

Sweet Dani Lemon Basil Basil

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.

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.

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

Start peppers on the early side, keep soil evenly warm (and not soggy), and transplant only once nights are consistently mild to avoid stunting.