TAM Mild Jalapeno
- Sun: Full Sun
- Harvest Size: 3 inches long x 0.5 inches wide
- Days to Harvest: 67 to 73
- Plant size: 24 to 36 inches tall, 18 inches wide
- Scoville units: 1,000 to 1,500 (mild)
Even though Jalapeño peppers are the most popular chile-style pepper in the nation, many folks just can’t take the heat they bring. If that’s you, try TAM Mild Jalapeño. This pepper contains the wonderful flavor of jalapeños without the fire. In fact, you can eliminate the heat almost completely by removing seeds and ribs before eating.
Take care to locate TAM Mild jalapeño peppers away from any other jalapeño peppers you may grow to avoid harvest mix-ups. Plants grow and yield well in many conditions: hot, cool, humid, or dry. These peppers also adapt well to growing in containers. Developed by Texas A & M University, plants are prolific, yielding 40 or more, thick-walled 3-inch fruits. In areas with a long growing season, the harvest is more. In our test garden where the growing season is long and conditions are good, plants bear an average of 100 peppers each. The fleshy peppers ripen to red, but their flavor and texture is best when eaten before they turn red. Use fruits just as you would a traditional jalapeño—grilled, stuffed, pickled, or fresh.
Plant in spring to early summer starting anytime about two weeks after the last spring frost. If you like to plant a little early to start harvesting earlier, be prepared to protect plants from possible frost and keep them a little warmer with a row cover.
Disease resistance: Resistant to potato virus Y. Plant spacing: 18-24 inches apart in rows 30 inches apart; 12 to 18 inches in intensive gardens. One plant per 18-inch container. Plants per person: 2 for fresh use; 3 to 4 for drying, freezing, or making jelly.
Secrets to Success »
Water regularly. Peppers need steady watering to develop to full size. To keep the soil moist, mix compost into planting holes, and mulch around the plants after the soil warms. Fertilize when planting and during the growing season with Bonnie Herb & Vegetable Plant Food. Pepper branches are brittle and prone to breaking in wind and rain. Tie pepper-laden branches to stakes, or use place small tomato cages over plants when you plant them for support of the branches later.
Harvest and Use »
Snip stems of individual peppers using a sharp knife or clippers, leaving a small portion of stem attached. Rinse and dry peppers; store in the refrigerator. The more peppers you pick, the more you’ll get. When serving, you can enjoy jalapeño flavor but diminish even the mild heat of TAM by removing seeds and ribs.
Peppers are packed with vitamins A and C—twice the vitamin C of an orange. Use TAM Mild Jalapeño peppers to season salsa, chili sauce, dips, or relishes. Fruits produce a flavorful pickled pepper. Chop fresh peppers to sprinkle over nachos and pizza, or stuff them to make jalapeño poppers. Preserve the flavor in pepper jelly, or dry jalapeños to create a tasty spice.
Try These Garden Companions »
- Cilantro, tomatoes, and onions—all the ingredients you need for creating a garden fresh salsa.
- Onions, sweet banana peppers, and oregano for a savory pickled pepper blend.
- Different types of peppers to taste the flavors and types available: sweet, hot, mildly hot, pickling, and stuffing types.
- Low growing flowers such as petunias and marigolds—colorful-fruited peppers look great tucked into flower beds.