Name: Organic red 'Jalapeño' hot pepper
Brand: Biologiquement vôtre
SKU: BIOV-SEMENCES
Price: 4.49 CAD
Availability: OutOfStock

Sale Sold out

selection of approximately 25 organic red 'Jalapeño' pepper seeds showing a vigorous plant bearing fleshy fruit that changes from green to red. The image helps identify this Capsicum annuum for sauces, marinades, grilling, and fresh preparations in warm Canadian gardens, greenhouses, and containers. Red colour indicates full maturity in the pictured harvest stage.

Organic jalapeño-type pepper with red fruit Solanaceae

Organic hot pepper seeds

Biologiquement vôtre

Capsicum annuum

From seed to harvest

Common nameJalapeño pepper

FamilySolanaceae

GenusCapsicum

Speciesannuum

CultivarJalapeño Red

TypeOrganic jalapeño-type pepper with red fruit

Botanical nameCapsicum annuum

Quantity per packetApproximately 25 seeds per packet

Organic red 'Jalapeño' hot pepper (Capsicum annuum) produces fleshy fruit that may be harvested green or allowed to ripen red. Red peppers develop a riper, fruitier profile while retaining the heat characteristic of the jalapeño type. Fruit suits sauces, marinades, grilling, and fresh preparations used according to taste. Each packet contains approximately 25 organic seeds. A small test portion helps determine how much of the harvest belongs in a particular recipe. Progressive ripening supports several carefully timed harvests through the warm season. Fruit size and heat can vary with growing conditions.

Sow 0.5 to 1 cm deep indoors approximately eight to ten weeks before your local average last frost. Maintain 24 to 30°C until emergence, generally in 10 to 14 days, then place seedlings under strong light. Harden plants gradually and transplant only after frost risk has passed, the soil is warm, and nights remain above approximately 12°C. Choose rich, well-drained soil in full sun. Water deeply when the surface begins to dry and feed moderately to support flowering without producing excessive foliage. Install support early if branches become heavily loaded with developing fruit. Add light mulch only after the soil and root zone have warmed thoroughly.

Plants reach approximately 60 to 90 cm tall and spread about 40 cm. Harvest begins around 80 to 90 days after transplanting, depending on warmth and growing conditions. Pick green fruit for a more vegetal flavour or wait for full red colour for a riper profile. The exact Scoville rating for this selection is not published, so taste a very small amount before adding more. Wear gloves during preparation, avoid contact with eyes, and clearly label fresh, pickled, frozen, or prepared harvests. Chill picked peppers promptly and discard fruit showing mould, rot, or an unusual odour.

Light and life cycle

In the garden

Exposure: Full sun
Life cycle: Annual vegetable in Canadian gardens

Sowing and germination

Sowing guide

Sowing & germination

Sowing depth

Approximately 0.5 to 1 cm (¼ to ⅜ in)

Spacing / density

Approximately 40 cm between plants; leave a wider path between rows for care and harvest

Germination temperature

26 to 30 °C (79 to 86 °F)

Germination time

Approximately 10 to 14 days at 21–29°C; cooler media can extend emergence to about three weeks.

Sowing period

Indoors, 8 to 10 weeks before the last frost

Propagation

Seed

Growing method

Growing 'Jalapeño Red' hot pepper from seed. Sow 0.5–1 cm deep in light mix eight to ten weeks before last frost. Sow indoors for 'Jalapeño Red' according to the frost-relative timing above. Harden plants gradually to sun, wind, and cooler air, bringing them back under cover if frost threatens. A pepper seedling needs strong light, gentle airflow, and an evenly moist root zone without standing water. For 'Jalapeño Red', the expected harvest form—fleshy jalapeño-type fruit, green then red at maturity—helps confirm crop identity, while local warmth and plant health still influence maturity. Water at soil level when the upper root zone begins drying, maintaining even moisture through fruit development. Choose a position for the crop with full sun without sacrificing airflow or watering access. After emergence, move seedlings immediately under strong light with gentle airflow so stems remain sturdy. Space the pepper plant approximately 40 cm between plants; leave a wider path between rows for care and harvest to preserve access for watering, inspection, and harvest. Transplant only after frost risk has passed, the soil is warm, and nights are reliably mild. Leave this pepper open to light, airflow, and watering at soil level. Its growth is vigorous, upright, branched, and productive. Use clean, lightly moist seed-starting mix and steady bottom warmth; never leave the tray saturated. After late-season rain or wind, confirm drainage and support while preserving healthy foliage needed to finish ripening. Harvest the plant at its intended colour stage rather than by an absolute date. Use suitable gloves, label the hot fruit clearly, and protect container plants before the first autumn frost only when useful light and warmth remain.

Soil and care

Soil & care

Soil pH

Approximately 6.0 to 6.8

Moisture

Consistent soil moisture without saturation; good air circulation around the foliage.

Care level

Moderate

Watering

For red 'Jalapeño' hot pepper, water according to soil drying rather than a fixed weekly calendar. As red 'Jalapeño' hot pepper's fleshy jalapeño-type fruit, green then red at maturity develops on a plant with vigorous upright branched productive growth, widen the wetted area with the expanding canopy and roots. Red 'Jalapeño' hot pepper is listed at approximately 80 to 90 days after transplanting; treat that as a planning reference and monitor moisture while later flowers and fruit are still developing. Water red 'Jalapeño' hot pepper slowly at soil level, soak the active root zone, and let surplus water drain before irrigating again.

Soil type

Red 'Jalapeño' hot pepper performs best in loose, fertile soil that holds useful moisture yet releases excess rain promptly. Give red 'Jalapeño' hot pepper's vigorous upright branched productive growth enough uncompacted root area to carry fleshy jalapeño-type fruit, green then red at maturity. With red 'Jalapeño' hot pepper's harvest listed as approximately 80 to 90 days after transplanting, keep its soil open and workable through the full production period. Before planting red 'Jalapeño' hot pepper, incorporate mature compost and break compacted layers instead of creating a rich, wet pocket around the crown.

Fertilization

Once 'Jalapeño Red' buds, excessive nitrogen can delay fruiting. Apply every fertilizer at its labelled rate. red 'Jalapeño' hot pepper needs steady nutrition, not lush nitrogen-driven growth. Never place fertilizer directly against young roots. For Jalapeño pepper, fruit development responds best once feeding becomes restrained. Record plant response before repeating the treatment. For 'Jalapeño Red', its branches should remain sturdy as fruit begins filling. Apply every fertilizer at its labelled rate. Even moisture helps red 'Jalapeño' hot pepper use available nutrients consistently.

Seasonal care

Seasonal care for red 'Jalapeño' hot pepper. Count back eight to ten weeks from the local average last frost for the indoor sowing, using clean mix and a depth of approximately 0.5 to 1 cm. Hold the root zone near 26 to 30 °C (79 to 86 °F); the documented emergence window is 10 to 14 days. As soon as seedlings appear, provide strong light and pot them on before the cells become root-bound. Harden stocky plants gradually, then set them outside only after frost risk, cold soil, and persistently cool nights have passed. Choose full sun and loose fertile soil, mixing in mature compost while preserving drainage around the crown. Water deeply at soil level, then let the upper layer begin drying; repeated drought-to-soaking cycles can interrupt flower and fruit development. If potted, follow this provision for red 'Jalapeño' hot pepper: deep, well-drained 15–20 L container, one plant per pot. Recheck root-zone moisture whenever heat or wind increases evaporation. During flowering, inspect 'Jalapeño' foliage for pests, maintain airflow, and avoid excess nitrogen, which can favour leafy growth over flower set and fruit ripening. Follow the supplied harvest guidance—80–90 days after transplanting depending on conditions—while remembering that warmth and light still determine how quickly each fruit reaches its final stage. When 'Jalapeño' fruit begins colouring, handle it with gloves until the actual heat is known and label green and fully ripe harvests separately. Before the first autumn frost, move portable pots under protection or collect sound developed fruit, then remove diseased debris from the growing area.

Growing in containers

Container growing

Recommended pot size

Deep, well-drained 15–20 L container, one plant per pot

Growing 'Jalapeño Red' hot pepper in containers. For 'Jalapeño Red', choose a container matching this guide: deep, well-drained 15–20 L container, one plant per pot. Keep several drainage holes unobstructed. Install a stake or cage at planting when support is needed, without later piercing the root ball. Plan around the way 'Jalapeño Red' grows: vigorous, upright, branched, and productive. Keep access to the root zone for watering and inspection. Check moisture daily during hot or windy periods, using pot weight and the root zone rather than a rigid schedule. At final planting, space the plant approximately 40 cm between plants; leave a wider path between rows for care and harvest; crowding extra plants reduces access. Water slowly when the upper mix begins drying, continue until surplus drains, and empty the saucer. Watch for fleshy jalapeño-type fruit, green then red at maturity and confirm maturity from colour, firmness, or size as appropriate. Place the pot in full sun where heat reflected from pavement will not overheat the roots. The pepper plant needs full sun; nearby walls or taller crops should not compromise it. Guide stems through the support while they remain flexible, leaving enough room to water at soil level and reach every ripening cluster. As nights cool, let the rate of mix drying guide watering, and inspect leaf undersides before sheltering the container. Remove ripe fruit promptly and keep damaged produce out of storage. Before protecting the container from frost, examine stems and foliage for insects.

Growth and harvest

Size, flowering & harvest

Mature height

Approximately 60 to 90 cm (24 to 35 in)

Width / spread

Approximately 40 cm (16 in)

Flower color

White to greenish white

Foliage color

Green

Foliage type

Simple herbaceous foliage

Growth rate

Fast

Growth habit

Vigorous upright branched productive plant

Edible parts

Fruit

Bloom period

For 'Jalapeño Red', those self-fertile blossoms precede fruit development. Check moisture before blaming poor set on fertility. red 'Jalapeño' hot pepper opens small flowers where leaves meet its stems. Temperature extremes can temporarily interrupt successful set. For Jalapeño pepper, its flowering branches may shed buds during environmental stress. Avoid strong nitrogen feeding once buds appear. Gentle air movement helps 'Jalapeño Red' release pollen. Good light and airflow help reproductive growth continue. red 'Jalapeño' hot pepper may also receive pollen-moving visits from insects. Secure Jalapeño pepper before fruit weighs down flowering branches.

Fruiting

Jalapeño Red develops fleshy fruit after its self-fertile flowers drop. Pods enlarge green, then accumulate red colour and a riper aroma as they mature, usually within the stated 80–90-day transplant range. Harvest green for a firmer vegetal profile or wait for full red. Clip rather than pull, wear gloves when handling, and remove damaged fruit promptly so later flowers can continue setting.

Days to maturity

Approximately 80 to 90 days after transplanting

Harvest

80–90 days after transplanting depending on conditions

Garden companions

Garden associations

Companion plants & uses

Companion plants

Red jalapeno is a practical part of a salsa garden with tomatoes, onions and herbs grown in distinct rows or containers. Match the layout to the largest plant, not the small transplants at planting time. Tomato supports should leave the pepper canopy in good light. An early lettuce crop can occupy nearby space only until the summer plants need it. Keep harvest labels clear if mild and hot jalapenos are both present, and do not assume that close planting makes their heat levels identical.

Plants to avoid

Fennel, kohlrabi

Garden use

'Jalapeño Red' hot pepper in the vegetable garden. Choose a full-sun bed or a deep 15–20 L container where fruit can remain on the plant until fully red. Transplant a hardened seedling only after frost danger has ended and the root zone is warm. Add a short stake or cage at planting, since repeated harvesting can pull outward on productive branches. Water deeply at soil level as the upper layer begins to dry, maintaining fairly even moisture through flowering without saturating roots. Work in mature compost before planting and apply balanced feed according to need; repeated high-nitrogen doses delay fruiting. Green peppers may be picked earlier, while leaving selected pods to turn red develops the documented mature colour. Clip rather than twist them and keep the cultivar label visible so red fruit is not confused with other hot or sweet peppers. Wear gloves during a large harvest or when removing damaged pods. Inspect leaves for aphids, mites, and whiteflies, particularly under row cover. A warm wall helps late fruit colour, and a movable pot can be sheltered during cool nights. Remove fallen peppers, clean supports after the season, and rotate future nightshades away from soil with persistent disease.

Recipe and storage

Recipe idea

From garden to table

'Jalapeño Red' hot pepper in the kitchen. Roasted 'Jalapeño' rouge peppers — Broil eight fully red peppers on a lined tray, turning until their skins blister. Cover for ten minutes, then peel, stem, and seed them while wearing gloves. Chop the flesh and stir it into 250 g cooked pinto beans with 80 g diced tomato, 30 g minced onion, 15 mL lime juice, 10 mL olive oil, and 2 mL ground cumin. Mash half the mixture with a fork, leaving visible pieces of roasted pepper and beans. Warm it gently in a skillet and serve in tortillas, on toast, or beside rice. Let a small taste cool before adding more jalapeño, because heat varies from fruit to fruit even at the same ripe red stage. Prepare a pepper-free portion first for sensitive diners. Refrigerate leftovers within two hours and reheat only what you will use. Wash gloves, hands, knife, board, broiler tray, bowl, and counter carefully, and keep cut pepper away from eyes and other ready-to-eat ingredients.

Wildlife and pets

Wildlife & precautions

Supporting wildlife

Red jalapeno plants offer accessible flowers as the crop develops, and bees may stop at them among other garden blooms. Avoid treating insect activity as the only indicator of crop health. A pepper may shed blossoms during unfavourable weather even where pollinators are abundant, so inspect growing conditions as well.

Frequently asked questions

How hot is 'Jalapeño' rouge pepper?

No verified Scoville figure is supplied for this red Jalapeño selection, so its heat cannot be stated as one reliable number. Jalapeños are used as hot peppers, but individual fruit can differ with genetics, maturity, temperature, water, and growing conditions. Treat every harvest as capsaicin-bearing even if a first pepper seems moderate. Wear gloves while cutting, keep hands away from eyes, and use good ventilation when heating fruit. For a recipe, add a very small portion first and evaluate the finished food before increasing it; cooking does not reliably remove capsaicin. Red maturity changes colour and flavour, not the need for care. Label sauces and dried powders clearly, keep them away from children and pets, and wash knives, boards, gloves, and containers separately after preparation.

What is the difference between green and red fruit?

Green and red Jalapeño peppers come from the same plant at different stages. This selection produces fleshy jalapeño-type fruit that starts green and turns red at maturity. You may pick green fruit before that final colour change, or leave it attached until it is uniformly red. The expected window is about 80 to 90 days after transplanting, but temperature and general growing conditions can shift the schedule, so colour is the practical harvest signal. Check peppers individually and clip them cleanly; pulling can split a branch or dislodge other fruit. Both green and red stages are edible. Red, however, is the documented mature colour for this particular selection. As with any hot pepper, protect sensitive skin during a large harvest, wash hands after preparation, and keep cut fruit and utensils away from eyes and from foods intended to remain mild.

How should 'Jalapeño' rouge pepper be started in Canada?

Sow red Jalapeño indoors before the Canadian outdoor season, placing seed about 0.5 to 1 cm (¼ to ⅜ in) below the surface. Keep the germination zone warm—26 to 30 °C (79 to 86 °F)—and evenly moist. Emergence may take approximately 10 to 14 days, so maintain steady conditions instead of repeatedly disturbing the seed. After sprouting, provide strong light and enough air movement to produce sturdy transplants. Move seedlings into larger pots when necessary, then acclimate them gradually to outdoor sun and wind. Transplant only after frost risk has passed and nights are suitably warm. Space plants around 40 cm apart, or place one plant in a deep, well-drained 15–20 L pot. Allow time for its stated 80- to 90-day maturity after transplanting; fruit begins green and ripens red.

When should 'Jalapeño' rouge pepper be harvested and stored?

Red Jalapeño may be harvested while its fleshy fruit is green or after it turns red at maturity. Begin checking around 80 to 90 days after transplanting, adjusting for local conditions. Choose firm, sound peppers and snip their stems so the productive branch is not torn. Refrigerate dry fruit for short-term use and wash it only before preparation. Freeze cut portions for longer keeping, or dry peppers completely before airtight storage. Keep bruised or split fruit out of stored batches. Wear gloves during substantial cutting, avoid touching eyes, and clean utensils and work surfaces afterward. Label green and red portions with the cultivar and harvest stage, especially when sweet peppers share the refrigerator, freezer, or pantry. Red colour indicates maturity, not an exact or guaranteed level of heat.

Can Jalapeño be grown in a container?

Red Jalapeño can grow in one deep, well-drained 15–20 L container. Choose a stable vessel and provide a small cage for branches reaching approximately 60 to 90 cm. Move the plant outdoors after frost danger, water deeply, and let surplus escape. Containers require frequent moisture checks during warm, windy weather. Keep the 40-cm spread accessible for picking. Its fleshy fruit can be harvested green or left until red, with maturity listed around 80 to 90 days after transplanting. Label the pot as hot pepper and separate the harvest from sweet red peppers. Wear gloves during a large preparation, avoid touching eyes, and wash tools and hands. Regular harvest keeps the supported branches from becoming overloaded.