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Chucktown Sour
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Named for the town of Jalapa, Mexico, jalapeños are the most popular chili pepper in the United States. This compact plant produces a bountiful harvest of deep-green fruit that matures to a bright red, with moderate heat that can vary from pepper to pepper.
Light Needs
Full Sun
Time to Harvest
72 days
Plant Spacing
18-24" apart
When to Plant
Spring & Summer
Plant Height
24-48"
Fruit Size
3" long
Location
Jalapeños grow best in 6-8 hours of full sun per day. A south-facing area will give you the most sunlight.Â
Planting In Pots
Choose a container with drainage holes that allow excess water to run out, and fill it with a high-quality soil like Miracle-Gro Organic™ Potting Mix.
Planting In-Ground
We recommend using a high-quality soil formulated for in-ground or raised beds like Miracle-Gro Organic™ Raised Bed & Garden Soil.
Feeding
For best results, feed regularly with Miracle-Gro Organic™ Plant Food made from 94% plant-based fertilizer to feed indoor or outdoor container plants and in-ground plants instantly.
Watering
Water the soil when it’s dry to the touch, keeping it evenly moist. About an inch of water per week is a good rule of thumb.
Harvesting
Pick jalapeños when they’re deep green, firm, and about 2–3 inches long. Leaving them on the plant longer will cause them to ripen to red and become sweeter and spicier.
— Gizmo
Serrano Pepper (2 Pack)
This variety is a vigorous bearer of hot, pungent, candle-shaped fruits that mature from green to bright red. Plants do well in most climates and are especially well adapted to hot, humid areas. This pepper is growing in popularity for pickling and salsa, and is the pepper of choice for making pico de gallo.Organic varieties are only available at retailers.
Shishito Pepper (2 Pack)
Grow the pepper that’s long been prized by restaurants and is a favorite among chefs. Shishito is a Japanese sweet pepper that produces handfuls of finger-long fruits. Usually used when green (though also fine to eat when red), the peppers are thin-walled, making them ideal for tempura and stir fries. On this side of the Pacific, it’s wildly popular as an appetizer—tossed with oil, then char-grilled or pan-seared to a blackened, blistered state and salted. Plants are compact and perfect for containers. Use one plant per 18-inch pot.
— Bunnyfun
— I Trado
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