Jalapeno Early Pepper Seeds - 25 pcs

Early Jalapeño (Jalapeño Early Hot) is a popular Mexican hot pepper variety (Capsicum annuum) with distinctive smooth, fleshy fruits and moderate heat of 2 500–8 000 SHU. The peppers reach approximately 5 × 2 cm and ripen from green to red. They are suitable for fresh eating, salsa, pickling, cooking, as well as smoking and drying.

Early Jalapeño (Jalapeño Early Hot) is a classic Mexican pepper type, valued for its balance of flavour and moderate pungency. The fruits can be harvested green for their distinctive fresh flavour or left to ripen fully to red.

This is a versatile variety for home cooking – excellent for fresh salsa and spicy dishes, while the smoked and dried ripe fruits can be used in chipotle style. Vreeken's describes it as a very popular Mexican variety with predominantly moderate heat.

Variety characteristics

• Variety: Early Jalapeño (Jalapeño Early Hot)
• Botanical species: Capsicum annuum
• Origin/type: Mexican Jalapeño
• Heat: 2 500–8 000 SHU
• Fruit size: approximately 5 × 2 cm
• Skin: Very smooth
• Colour: Green → red
• Flavour: Moderately hot
• Consumption: Green or fully ripe
• Suitable for: Fresh consumption, salsa, smoking and drying.

🔥 Heat

2 500–8 000 SHU

This range makes Jalapeño Early Hot a moderately hot and highly versatile pepper. Its pungency is pronounced enough without masking the flavour of the fruit itself. The manufacturer's official page states a range of 2 500–8 000 Scoville.

🌱 Sowing and growing

Sowing: January – April
Location: indoors
Germination temperature: 20–30°C
Greenhouse: recommended for a higher yield
Planting outdoors: around the end of May
Support: taller plants can be tied up
Pruning: possible for shaping a compact plant.

In autumn, plants can be moved into pots and brought onto a bright windowsill, where they can continue fruiting.

🍴 Culinary use

Early Jalapeño (Jalapeño Early Hot) is an excellent choice for fresh salsa, tacos, burritos, nachos, pizza, burgers, pickling and a variety of spicy dishes. Green fruits are the classic choice for fresh use and pickling, while ripe red fruits can be smoked and dried. These latter uses are also explicitly stated by Vreeken's.

💡 Urban Botaniks tip: For a classic fresh flavour, harvest Early Jalapeño (Jalapeño Early Hot) while green. If you prefer a riper flavour profile or want to smoke and dry the fruits, allow them to transition fully from green to red.