510 · Tam Jalapeño (mild)

About this plant

A jalapeno bred at Texas A&M for people who want the flavor without the fire, with heat generally around 1,000 to 3,500 Scoville, well below a standard jalapeno. Pods are the familiar thick-walled shape, green ripening to red, and they stuff, pickle, and chop into salsa exactly like the hot kind. Plants are productive and hold up well to heat.

Planting it at home

When to plant out

Wait until after our last frost (about mid-February) and warm soil — usually March. Until then keep the pot in a sunny, sheltered spot and bring it in on cold nights.

Spacing

18"

Size

18–30"

Support

Bush / compact — little or no support

Care

Sun

Full sun (6h+); afternoon shade in peak heat

Water

Moderate, consistent

Feed

Every 3–4 weeks with a balanced vegetable fertilizer; go light on nitrogen so plants set fruit (general guide).

Pick / harvest

Green or red — either is fine to pick

Good to know

Grown from

Seed — sown by FHCG volunteers

Spice level

Medium (1,000–3,500 Scoville)

Heirloom or hybrid

Heirloom — saved seeds grow true

Days to harvest

80 days from transplant

Heat (our summer)

High