An early ripening Jalapeno pepper with long, slightly tapered, 9cm (3½”) fruits. Traditionally the chillies are picked green, but can be left to ripen to red. The unusual 'scarred' skin of Jalapeno 'Summer Heat' is a desired trait of Mexican Jalapenos which are commonly used on pizzas for their pungent, hot flavour. This variety is suitable for growing indoors or outside on a sunny patio. Height: 75cm (30”). Spread: 50cm (20”).
Sow Chilli Pepper seeds on the surface of a good, free-draining, damp, seed sowing mix and cover with a fine sprinkling of compost or vermiculite. Place seed trays in a propagator at a temperature of 18-25C (64-77F) until after germination, which takes 7-10 days. Do not exclude light as this helps germination.
When seedlings are large enough to handle, transplant into individual 7.5cm (3") pots of compost and grow on in cooler conditions. When plants are well grown and all risk of frost has passed, transplant them into grow bags and containers, or plant them in well prepared beds of fertile, moist, well drained soil. Chili peppers may be grown undercover in a greenhouse or polytunnel, or grown outdoors in a sheltered position in full sun. When growing chilli peppers outdoors, gradually acclimatise them to outdoor conditions over a period of 7 to 10 days prior to transplanting them. Space pepper plants at a distance of 50cm (20") apart.
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