Jalapeno pepper

The classic Mexican chili pepper, moderate heat and incomparable flavor!

The Jalapeño pepper is an iconic Mexican variety producing fleshy fruits 6-8 cm long, dark green when ripe. Grown at Semis de la Seigneurie, this pepper offers a balanced, moderate heat (2,500-8,000 Scoville Heat Units) and a distinctive, slightly smoky flavor. The fruits ripen from green to red. Essential for salsas, nachos, poppers, and Tex-Mex cuisine. Reliable and bountiful production.

Why choose the Jalapeño pepper from Semis de la Seigneurie?

✅ Seeds produced in Quebec – Suitable for zone 4b+, without chemical pesticides

✅ Moderate heat – 2,500-8,000 Scoville Heat Pumps, accessible

✅ Distinctive flavor – Slightly smoky notes

✅ Very versatile – Fresh, grilled, marinated, smoked

✅ Classic Mexican – Essential Tex-Mex cuisine

Culture in Quebec (zone 4b and above)

Start your seeds indoors 8-10 weeks before the last frost (mid-March). Transplant outdoors after all risk of frost has passed (early June) into full sun. Space plants 45-60 cm apart. Compact plants will reach 60-75 cm in height. Mature in 70-80 days for green leaves. Generous production until the first frost.

Producer's advice

💚 Harvest green for conventional use

🌶️ Let it brown for a sweeter flavor

☀️ Fast ripening – perfect for our climate

🔥 Thick flesh – ideal for stuffed poppers

Culinary uses

The jalapeño is perfect for fresh salsas, nachos, stuffed poppers, guacamole, tacos, Mexican marinades, and grilled meats. Smoked, it becomes the chipotle. Its moderate heat and thick flesh make it the most versatile chili pepper in Mexican cuisine!

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🌱 CULTURE

Indoor sowing:

• Start 8-10 weeks before the last frost (mid-March)
• Germination temperature: 24-28°C
• Germination: 10-14 days
• Depth: 0.5 cm
• Recommended bottom heat
• Bright light needed

Transplantation:

• After the last frost (early June)
• Full sun (minimum 8 hours)
• Rich, well-drained soil, pH 6.0-7.0
• Spacing: 45-60 cm
• Enrich the soil with compost

Interview :

• Regular and constant watering
• Fertilize every 2-3 weeks
• Staking recommended (heavy fruit)
• Mulch to retain moisture
• Regular harvesting for continuous production

Harvest :

• 70-80 days for green fruit (typical use)
• 90-100 days for red fruits (sweeter)
• Firm, shiny fruit with thick flesh
• Production continues until the first frost.

Adaptation to the Quebec climate:

✅ Fast ripening, ideal for our season

✅ Tolerates temperature variations well

✅ Generous production in a short season

✅ Variety successfully tested in zone 4b

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🌟 MAIN FEATURES

• Common name: Jalapeño pepper
• Botanical name: Capsicum annuum
• Type: Annual
• Maturity: 70-80 days (green), 90-100 days (red)
• Fruit size: 6-8 cm, fleshy and conical
• Color: Dark green, then red when ripe
• Scoville Heat Unit (SHU): 2,500 - 8,000 (moderate)
• Plant height: 60-75 cm
• Spacing: 45-60 cm
• Hardiness zone: Annual, zone 4b and above
• Seed origin: Produced in Quebec by Les Semis de la Seigneurie
• Free from chemical pesticides

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💡 SUGGESTIONS FOR USE

In the kitchen:

• 🥗 Fresh Salsas – Classic Pico de Gallo
• 🧀 Stuffed Poppers – Cream Cheese and Bacon
• 🥑 Guacamole – A must-have
• 🌮 Tacos and burritos – Essential filling
• 🫙 Mexican Pickles – Escabeche
• 🔥 Grilled – Intensified smoky flavor
• 🍕 Pizzas – Popular Topping

Preparation :

• Fresh: sliced ​​into rounds (remove seeds to reduce heat)
• Grilled: blacken the skin then peel.
• Stuffed: hollow out and fill (with poppers)
• Smoked: become chipotles

Conservation :

• Refrigerator: 1-2 weeks
• Marinades: vinegar (escabeche)
• Freeze: sliced ​​or whole
• Smoking: to make homemade chipotles