Mammoth Jalapeno

  • Sun: Full sun
  • Harvest Size: 4.5 inches long, 1 inch wide
  • Days to Harvest: 72 to 75
  • Plant size: 24 to 36 inches tall, 18 inches wide
  • Scoville units:: 1,000 to 5,000 (medium)

Jalapeño peppers are the most popular chile-style pepper in the nation, and Mammoth Jalapeño offers the popular flavor in a giant size fruit. Plants are prolific, yielding thick-walled fruits with great flavor and moderate heat. The fleshy peppers ripen from green to red, with heat increasing the redder fruits become. These larger jalapeños are easier to stuff than their smaller cousins.

Take care to locate Mammoth Jalapeño peppers away from any TAM Mild jalapeño peppers you may grow to avoid harvest mix-ups. Plants grow and yield well in many conditions: hot, cool, humid, or dry. These plants yield 7 to 9 pounds of peppers per plant in our Alabama test garden, where conditions are ideal and the harvest season for Jalapeños lasts four months.

Disease resistance: Tobacco mosaic virus and 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: 1 to 2 for fresh use; 3 to 4 for drying, freezing, or making jelly.

Secrets to Success »

Peppers are very cold-sensitive. Plant two weeks after the last frost. If you plant early, use a row cover for frost protection and warmth. Water regularly for good growth and a big harvest. To help keep the soil moist, mix compost into planting holes, and mulch soil around plants. Pepper branches are brittle. Stake plants as fruits start to form, tying pepper-laden branches to stakes, or use small tomato cages for support.

Harvest and Use »

Harvest peppers using a sharp knife or clippers, leaving a small piece of stem attached to the fruit. Rinse and dry peppers; store in the refrigerator. The more peppers you pick, the more you’ll get. Pick when glossy green. Although peppers are most succulent when greens, jalapeños do turn red when fully ripe, so experiment with a few for red poppers. Heat varies by pepper, even on the same plant. As fruits mature, sometimes jalapeño skin develops a netting pattern, which doesn’t affect flavor but signals that the pepper is not quite as succulent.

Handle hot peppers with care; it’s best to wear disposable rubber or plastic gloves when harvesting or handling fruit. To avoid burning sensations, don’t touch your eyes, mouth, or nasal areas while working with hot peppers. Wash your hands before using the bathroom, even if you’ve been wearing gloves.

Capsaicin, the compound that produces the heat in a hot pepper, is primarily concentrated in the veins, ribs, and seeds, but sensitivity to it varies. Be watchful until you know how you’ll react. If pepper juice gets in your eye or nose, flush immediately with cold water. When the fire is in your mouth, drink milk or eat ice cream or yogurt to counteract the burn. Do not re-use washcloths or towels that may have capsaicin on them; wash them to avoid spreading the chemical. After working with jalapeños, wash cutting surfaces, prep tools, and knives carefully before using them to prepare other food.

Peppers are packed with Vitamins A and C—twice the vitamin C of an orange. Mammoth Jalapeños make wonderful poppers—stuff them with your favorite cheese, deep fry, and enjoy. Or use these jalapeños to season salsa, chili sauce, dips, or relishes. Chop fresh peppers over nachos and pizza, preserve the hot flavor in pepper jelly, or dry them to create a sizzling spice.

Try These Garden Companions »

  • Cilantro, tomatoes, and onions—all the ingredients you need for creating a hot garden fresh salsa.
  • Onions, sweet banana peppers, and basil to whip up a savory pickled pepper blend.
  • Habanero, Tabasco, Chile Red, or Poblano/Ancho peppers, onions, and tomatoes to blend a signature hot pepper sauce.
  • Petunias and marigolds—colorful-fruited peppers look great tucked into flower beds.

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