Jalapeno Question

16 years ago

Last year was my first year with veggies, and i grew 2 jalapeno plants. Both did well in containers, in that they produced a lot of peppers, but they weren't very big.

I like to make poppers a lot and the bigger the jalapeno, the better the popper, at least the way I make them. I don't know the variety I planted last year but I purchased them at the home depot as seedlings. My Question is, is there a certain type of jalapeno plant that will produce larger peppers than others? Thanks, Bob

Sort by:Oldest

Comments (16)

kj_57701
16 years ago
Biker Billy Hybrid I believe is the biggest and hottest of the Jalapenos. They are still relatively small though. If you're filling them with lots of stuff, then there's other peppers that might be better, like Anaheim.
I would like to grow some Big Jim NuMex peppers next year. Never tasted them, but ranking in at up to 12 inches, they should be able to hold a lot of filling :)
thepodpiper
16 years ago
blazepepper, send me an email if you want some seeds to a very large Jalapeno.

Dale
Related Discussions
Jalapeno jelly question
Q
Comments (17)
Thanks Zabby - I needed that! I am the head grower for a small organic nursery. I work in the gardens all day, then come home to work in my personal gardens. We also work 2 farmers markets, and with an apple orchard, so this time of year, I have to schedule days off way in advance. Of corse - those days are spent dealing with all the produce I pick at home during the week. I should really be picking, blanching, freezing, etc. NOW. For some odd reason, I also decided to bring home a half bushel of russet apples from the orchard today. Well - they were windfalls - I couldn't just let them lay on the ground to rot or be stepped on! I just keep telling myself that I can rest when I'm dead, and how thankful I will be for these efforts when winter sets in and I have time to cook more. Your friend has a job that I should really look into - I have to have some type of back-up plan for when I get too old and beat up to be a grower by trade : ) Hijack over for now - I agree that in this particular recipe, it does not matter much, as the stems and seeds are such a small percentage of the actual pepper. The jelly I made yesterday contained poblanos, serranos, jalapenos, and anaheims - it is yummy!
...See More
Questions: Jalapenos and Habaneros grown indoors, hydroponically.
Q
Comments (11)
Walter; I am growing bell peppers in a small ebb n flo in my office window. during vegative growth, I generally keep the EC at around 2.0-2.4 which (according to the stick) is approximately 1500-1700, so your 1100 sounds a bit low to me. I started my plants approx august 20. I have one that is very leggy, the other is short and stout. the latter is about 8" tall and has 6 fruits. the largest fruit being about 1.5" between flower and stem. I am currently clipping flowers to limit quantity and focus on size. the leggy one only just recently started to flower, and I haven't seen any fruit set yet. I generally keep my EC as stated above w/ pH of 5.8-6.0. I use general hydronics per their label, except in flowering I'll increase the micro a bit and / or lessen the grow. My experience with these plants and the ones I've grown in the yard is they are not very large plants, so I would expect 8" to 1 foot to be about max height, especially since you're using artificial light. Greystoke; I'm working on just such a system now. I'm thinking two tanks. the one at the bottom catches system runoff, the system at the top is a gravity feed reservoir. you just have to dump the bottom tank into the top tank each day.(muscle versus electricity, has to be some kind of power input) this system will also require some kind of check valve to keep the ebb n flo starting and stopping throughout the day. I haven't got the valve part fully worked out yet, but when I do I'll let you know. I believe it will somehow incorporate the smartvalve walter mentioned in his post though. Here is a link that might be useful:
...See More
Jalapeno hotness & growing questions...
Q
Comments (6)
I grow a lot of Jalapeno peppers and have a slightly different take on what has been said so far. The size and heat is determined by a few factors. When talking about size, the variety has more to do with it than anything assuming environmental conditions are met. For shear size and heat it is hard to beat Biker Billy and Mucho Nacho varieties of Jalapeno. These two plants are prolific and produce large, thick flesh walled fruit. Under the right environmental conditions produce a very hot fruit. To tell if a green Jalapeno is ready is really pretty simple, you look for what is called "CORKING". Corking is a blemish on the skin of the fruit. It looks like lines or cracks on the surface of the fruit, much like natural cork. If the fruit is till shinny and smooth, it is not ready. Of course when it starts too. or turns bright red, it is very ripe and you should pick it right away as it will over ripen quickly and spoil if left on the plant. As stated pepper plants are perennials. A lot of people who grow them outside will severely prune the plant at the end of the growing season, bring them indoors to over winter, and then move back outside in the spring. Also as stated the heat level has a lot to do with environmental conditions. The biggest mistake people make with peppers and tomatoes is kill them with kindness by over watering and way to much nitrogen fertilizer. You actually want your pepper plants to wilt a little before you water.
...See More
Jalapeno relish canning question
Q
Comments (6)
"OK so what can I do now? Heat it all back up with more brine and reprocess?" If it has been less than 24 hours since you processed it, that is what the guidelines would recommend you do. Like I said above, use the same ingredients, hot pack it all, loose-pack the jars so that much more brine would fit in (relishes are supposed to be packed "sloshy" and then drained if needed after opening), and then BWB process. You'd need to make a double batch of the brine to have enough for the loose sloshy packing and you would need to boil the solids in the brine before filling the jars. It would still be an untested recipe so some risk would remain but the risk would be greatly reduced. If it has been more than 24 hours then the guidelines recommend it be frozen instead. Dave
...See More
pepper_rancher
16 years ago
I am interested in a LARGE jalapeno plant as well... what breed is recommended?
cmpman1974
16 years ago
Dale, is it the mysterious Texas Roadhouse Jalapeno? I was wondering what that one is all about. :)

Chris
blazepepper
Original Author
16 years ago
Thanks for the offer dale, I just sent you an email, but how do I get a reply? I sent it through the Garden web system. Sorry for stupid questions, but I'm new to this.
thepodpiper
16 years ago
Chris, yes it is one of the large ones I have the other is from a market up north I got them when I was up bow hunting last year. The Texas Roadhouse Jalapeno came from a side order of Jalapenos I got with my steak they were cut in rings and they were huge, the biggest Jalapeno I have seen. So I deseeded them on the spot asked for a container from the waitress and stuck them in my wifes purse. They are both germinating very well.

Dale
cmpman1974
16 years ago
Dale,

Did the jalapenos at Texas Roadhouse have any heat? That would be quite the combination (heat & size). Only us chileheads would do what you did (deseed them right on the spot). :)

Chris
thepodpiper
16 years ago
Yes Chris they actually did have some heat. Do you want some seeds? I can get them out for you tomorrow. I know how much you need more plants in the basement LoL!

Dale
jrslick (North Central Kansas, Zone 5B)
16 years ago
I grew the Grande Jalapeno from Tomato Growers Supply. For me they lived up to the "Grande" name. Not only was I impressed by their yield, their size blew me away. They were very big plants, around 3.5 feet tall plus. I had jalapenos that were about 4.5 inches long and looked like a double shot glass. I grew the Biker Billy's the year before, they were good, but the Grande's were better. They were also plenty spicy for me.

Good Luck!
rdback
16 years ago
blazepepper,

I like poppers also. I've grown the Mucho Nacho for the last few years and am pleased with it. It's one of the few hybrids I grow, mainly for it's size and taste - makes a great popper. Speaking of poppers, got any recipes to share?

Here is a link that might be useful: Mucho Nacho pepper
scoville
16 years ago
i've got 2 jalapanos called mamouth i got at the depot,i'm hoping for xtra large for stuffing myself.i had some jumbo's at the grocery last year,stuffed w/cheese,wrapped in bacon and grilled.AWSOME!but i'm hoping for the mamouths to be a bit hotter!i'll certainly save some seeds to share if they work out,10"tall now!
atascosa_tx
16 years ago
Jumbo Grande Jalapenos..growing again this year,,Last year they held up to their name,,almost 1 1/2" wide and 4" long..
I grew these for the purpose of stuffing them..
Stuff them with shrimp and crab....wrap with bacon...stuff with cream cheese and wrap with bacon...grill fer 5 minutes per side..or until the bacon is done....awesome appetizers..
just make sure to scrape out the meat and seeds...other wise they are a lil on the hot side,,but if ya like the heat...leave the meat..
potawie
16 years ago
I'm trying concho and gigantia this year. Who signed up for the chileman's jalapeno invitational?
jwr6404
16 years ago
We mostly grow Korean Hot Peppers(150+) as my wife makes her own Korean Hot Pepper sauce amd Kimchee. Last year we also grew the Big Jim and they were not very tasty. This year,along with the Korean Peppers, we will be growing the Goliath Jalepeno and it's alledgedly much larger and hotter thanthe regular jalapeno.We got the seeds from Totally Tomatoes.
blazepepper
Original Author
16 years ago
rdback,
sorry for the delay in reply. The poppers we make go like this:
-cut jalapeno in half, lenght wise, take the meat and seeds out. Stuff w/ cream cheese until slightly over stuffed. lay a piece of bacon over them, bake for 15 minutes and sprinkle w/ shredded sharp cheddar cheese for the last minute.
-Pretty basic, but a huge hit with all that have tried them
gladgrowing
15 years ago
I grow a huge Jal variety called 'Concho". Everyone loves them for flavor, just-right heat, and sweetness when red-ripe.
Last year i made THE best Bread and Butter refrige Pickles from them. I couldn't keep the college kids out of them when home. I had 3 half gallon ball jars of them, and they were gone in no time.Try them for size and taste. I was gifted them last year by a wonderful seed-sharing farmer in TX! Thanks to him.
Glad

Jalapeno Question

Comments (16)

kj_57701

thepodpiper

Related Discussions

pepper_rancher

cmpman1974

blazepepper
Original Author

thepodpiper

cmpman1974

thepodpiper

jrslick (North Central Kansas, Zone 5B)

rdback

scoville

atascosa_tx

potawie

jwr6404

blazepepper
Original Author

gladgrowing

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Jalapeno Question

Comments (16)

Related Discussions

blazepepperOriginal Author

blazepepperOriginal Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

blazepepper
Original Author

blazepepper
Original Author