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About this variety
Jalapeño Conchos is a thick-walled jalapeño (Capsicum annuum, family Solanaceae) with large, smooth, deep green fruit and mild jalapeño heat of 3,500–5,000 Scoville heat units. The packet holds 5 seeds.
Also known as: Jalapeño, Chile jalapeño (Spanish, Mexico), Jalapeño (French), Peperoncino jalapeño (Italian), Mirchi (Hindi), Milagai (Tamil), Mulaku (Malayalam), Chile (Spanish), Piment (French), Peperoncino (Italian), Pimenta (Portuguese), Chili (German), Prik (Thai).
Fruit and plant
- Fruit 8–10 cm (3–4 in) long with thick walls and smooth skin
- Deep green, ripening to red
- Sturdy plants 60–75 cm (24–30 in) tall
- Slightly sweet, earthy flavour; stuffed, grilled, in fresh salsas or pickled
Sow into soil at 18–35 °C
Start the seed indoors 8–10 weeks before the last frost. Seedlings appear in about 8–9 days when the soil is 25–35 °C; 18–35 °C is the soil range that suits pepper germination, so keep the tray inside it until the first leaves show. Cover the seed with about 6 mm of seed-starting mix.
These figures are typical for the species (emergence was measured with seed about 13 mm deep); they are not a test of this packet.
Planting out
Move plants outdoors once the danger of frost has passed, 45–60 cm (18–24 in) apart, in full sun and well-drained soil enriched with organic matter. Water consistently but avoid waterlogging.
When to expect fruit
Fruit matures about 70–80 days after transplanting.
What you get: 5 seeds per packet. Pepper seed usually stays usable for about 2 years when kept cool, dark and dry, so you can sow part of the packet and keep the rest. That is a general figure for the species; we do not state a germination percentage for this packet.
FAQ
Why grow Conchos for stuffing?
Its thick walls hold their shape on the grill and keep firm in pickles.
Is it hotter than a typical jalapeño?
No; at 3,500–5,000 Scoville heat units it sits at the mild end of jalapeño heat.
