Early bearing Bubba offers heavy sets of 3-3 1/2 inch plump fruits on compact, vigorous plants. These glossy, thick-walled, crispy peppers are a perfect all-purpose chile that delivers well-rounded medium heat, clocking in at 20,000 on the Scoville heat level. Use Bubba Jalapeños to add zing to any homemade salsa, pickle them for year-round eating, stuff for great “poppers” and enjoy them liberally at either the green or red stage for adding a delicious lift to everyday cooking.
Seed Count: Approx. 21 / Weight: 150 mg / F1 HybridSTARTING SEEDLINGS
In early spring, start indoors about 2 months before night temperatures stay reliably 50-55°F (10-13°C). Sow seeds 1/4 inch deep and 1 inch apart in a container of seed starting mix. Keep moist but not soggy, and very warm 80-85°F (27-30°C). Provide a strong light source until seedlings are ready to plant outside.
When seedlings are 2 inches tall, transplant into deeper individual containers. Maintain at 70-75°F (21-24°C). Feed with half-strength fertilizer every week until weather is warm enough to gradually acclimate seedlings to outdoor conditions. Transplant 2 feet apart into rich soil in full sun.
GROWING NOTES
Jalapeños need warm conditions. Don’t transplant outdoors until night temperatures stay securely above 55°F (13°C). Prepare soil well with aged manure or compost. Plant only robust seedlings with well-developed roots. Mulch plants to maintain even soil moisture. Keep well weeded, watered and fertilized.
HARVEST AND USE
To harvest, cut rather than pull fruits from the plants when deep glossy green or fully colored to red. Enjoy Jalapeños fresh or roast and remove skins. Use freely in all kinds of fresh salsas, sauces, fajitas and marinades. Jalapeños are great pickled or stuffed with cheese for chile “poppers.”Sow Seeds Indoors | Days To Germinate | Transplant Outdoors | Mature Height | Transplant To Harvest |
|---|---|---|---|---|
Feb – March | 10 – 14 days | April – June | 2 1/2 – 3 feet | 60 – 72 days |