Ready to pick when dark green and about 3 to 4 inches
long. Heavy bearing, bushy plants produce 1.5 inch wide, thick-walled
peppers in abundance. Seed should be started indoors at least 7 weeks
before setting out plants 1 week after last frost.
The pepper takes its name from the Mexican town Xalapa. Sautéed in oil until the skin blisters, and then covered with melted cheese, Jalapeños makes tasty chiles toreados.