A very popular and versatile Mexican chilli which is eaten both green and red. It is named after the city of Xalapa, capital of the province of Veracruz.
The compact plants are easily managed and produce a good crop over a long season. The chillies can be harvested green or red, and when ripe can remain on the plant for sveral weeks without deteriorating.
The thick walled fruits are moderately hot, and are often stuffed with cream cheese before being cooked. Being crisp and juicy, they also make good salsa and are particulaly good char grilled as a side dish to cold meats or curries. In Mexico ripe jalapeños are hot smoked for several days to produce chipotles, an important ingredient in Mexican cuisine. Capsicum annuum.
Different strains of Jalapeño vary in growth habit and in the pungency of the chillies. Our selection is particularly compact, highly productive, and the chillies are more pungent than the majority of strains and hybrids generally available.
Limited seed available for immediate dispatch