Early Jalapeño Pepper Seeds – Non-GMO Hot Pepper, Matures in 65 Days (Capsicum annuum)

Early Jalapeño is the go-to jalapeño for gardeners who want classic heat without a long wait. Non-GMO and open-pollinated, these seeds produce compact, upright plants loaded with 3" peppers that mature in just 65 days — one of the fastest jalapeño varieties available. Peppers ripen from green to red and deliver a clean, medium heat ranging from 2,000 to 8,000 Scoville units.

About Early Jalapeño

This Capsicum annuum variety is a staple for home gardeners and market growers alike. Its compact, upright growth habit makes it exceptionally well-suited to containers, raised beds, and small-space gardens. Whether you're making salsa, pickling, or topping a pizza, Early Jalapeño delivers consistent, reliable heat with broad culinary versatility.

Culinary Uses

• Fresh in salsas, pico de gallo, and guacamole
• Pickled whole or sliced for nachos, tacos, and sandwiches
• Stuffed and grilled or baked (jalapeño poppers)
• Blended into hot sauces, marinades, and dressings
• Smoked for chipotle-style preparations

Growing Tips

• Start indoors 8–10 weeks before last frost. Sow seeds ¼" deep in warm, moist organic seed-starting mix.
• Germination takes 1–4 weeks. Use a heat mat (80–85°F) for best results.
• Soak seeds in room-temperature water for up to 24 hours before planting to speed germination.
• Avoid peat plugs and standard potting soil — organic seed-starting mix prevents excess moisture and fungal issues.
• Harden off gradually before transplanting outdoors. Move outside once nighttime temps stay above 55°F.
• Container friendly — compact habit thrives in 5-gallon pots for patios, balconies, or year-round indoor growing.

Care Requirements

• Soil: Fertile, well-drained. Mulch around the base with straw or grass clippings.
• Water: Consistent deep watering during dry spells; soaker hoses recommended.
• Fertilizer: Slow-release at transplant; liquid feed every two weeks through the growing season.
• Harvest: Cut with garden scissors at green or red stage. Harvest regularly to encourage continued fruiting.