These moderately hot peppers are the most popular chile peppers in the country. Fruits are perfect for roasting, stuffing, egg dishes, nachos, and (of course) jalapeño poppers. Peppers turn from deep green to red, and get hotter, as they stay on the plant, and may develop a harmless netting pattern on the skin. Heat level may vary from fruit to fruit (even on the same plant), but range from 2,500 to 5,000 on the Scoville scale.
Popular chile pepper in the United States
Medium-heat, thick walled peppers are perfect for poppers, salsa, or nachos
Plants yield a bountiful harvest in a variety of climates
Fruits may vary in heat level even if picked from the same plant
Peppers get hotter the longer they stay on the plant
Light Requirements: Full Sun
Good for Containers
Space 18“ to 24“ apart
Under 10,000 Scoville Heat Units (hot peppers)