Purple Jalapeño

Pepper

75d to harvest

Indigo-purple pods glow like polished amethyst on sturdy plants, maturing to a rich, velvety heat that builds with each bite. Purple Jalapeño peppers are crisp-fleshed and pleasantly thick-walled, with a bright, peppery snap and a lively, medium-hot burn that’s ideal for roasting and grilling, then spooned into salsas and sauces for color-forward flavor. Grow them for fresh snacking when young, or let them ripen fully for deeper, smokier intensity that also shines in pickling brine.

Crop Dates

Milestone	Date
Start Indoors	Feb 4th
Last Frost	Apr 1st
Transplant / Sow Outdoors	May 27th
Harvest Begins	Aug 10th
Harvest Ends	Nov 5th

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

Marseillais Basil

Moonsong Deep Orange Marigold

White Bermuda (Early Grano) Onion

Durango Red Marigold

Red Rubin Basil Basil

White Sweet Spanish Onion

Frequently Asked Questions

What’s a common pest or disease issue for Capsicum annuum (Purple Jalapeño), and what should I do?

Watch for aphids and whiteflies, which can cause leaf curl and sticky honeydew on hot-pepper foliage. Spray the undersides of leaves with insecticidal soap or a strong water blast, then repeat every 5–7 days for 2–3 rounds. Also prevent fungal problems like blossom-end rot and leaf spotting by avoiding overhead watering and ensuring fast drainage so the root zone doesn’t stay wet.

How do I tell when Purple Jalapeño is ready to harvest?

Harvest at about 75 days, when pods are firm and have turned fully purple to deep purple (not just partially colored). Pick peppers with a slight give and a mature sheen; if they feel soft or wrinkled, they’re likely overripe. Use scissors or pruners to avoid tearing the plant.