Jalapeno Gigant – big, meaty and ready to stuff
What makes Jalapeno Gigant special
Jalapeno Gigant is exactly what it says – a large jalapeño with thick flesh and low heat. It has been bred specially so that it can be stuffed with cheese, meat or other goodies.
Background and name
This hybrid was developed with a focus on size and shape. The aim was a jalapeño for ‘poppers’ and the barbecue – and that was achieved. Today it is very popular in the USA and Europe for just this purpose.
Appearance and growth habit
The plants grow 70–90 cm tall, often a little sturdier than ordinary jalapeños. The pods are substantial – often over 10 cm long and thick-bodied. They ripen from green to red and have a glossy skin.
Estimated Scoville heat
Approx. 2,500 – 5,000 SHU
Flavour and uses
Mild, fresh and juicy. The meaty flesh makes them especially suitable for stuffing, baking and smoking.
If big jalapeños for poppers and stuffing are the goal, you can also compare Jalapeno Mammoth.
Ways to use Jalapeno Gigant
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Fill with cream cheese and bacon – grill
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Halve and gratinate with cheese
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Perfect for a mild jalapeño salsa
How to grow Jalapeno Gigant
Jalapeno Gigant belongs to Capsicum annuum. Sow your chilli seeds between February and April. Grows fast and produces plenty – especially if you top the plants early.
The price is for 6 chilli seeds
Sow in moist seed compost and keep warm, at about 25–30°C for best germination. The compost should be moist but not wet. A propagator helps to keep the air humid. Once the seedlings have grown a little and developed their second pair of leaves, you can lower the temperature to about 20°C and take them out of the propagator. They do well on a sunny windowsill, in a greenhouse and outdoors in summer. For best results, soak the seeds in Growhelper for 12–24 hours before sowing.
