Kitchen Pepper
Craig’s Grande Jalapeno
Craig’s Grande is the jalapeño we pack when we want thick walls and milder heat for stuffing and pickling — a large, juicy heirloom, not a skinny hot one. · Heat is Mild. The flesh stays classic jalapeño: a little sweet, built for poppe...
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- Maturity
- 75 days
Craig’s Grande is the jalapeño we pack when we want thick walls and milder heat for stuffing and pickling — a large, juicy heirloom, not a skinny hot one.
Heat is Mild. The flesh stays classic jalapeño: a little sweet, built for poppers, salsa, pickles, and cowboy candy. Harvest green, or wait for red if you want more warmth from the same plant.
We start these 8–10 weeks before last frost and pick around 70–75 days from transplant. Stocky plants, heavy set, open-pollinated.
Start indoors 8–10 weeks before last frost. Germinate at 26–30 °C on a heat mat; peppers stall below 22 °C. Pot up to 10–15 cm before hardening off outside after nights stay above 12 °C.
Feed balanced through bloom, then bump potassium for fruiting. Stake taller varieties. More detail in our full Canadian growing guide.
Match the pepper to the technique: thin-walled varieties blister fast in a hot pan; thick-walled ones roast or stuff beautifully; fruit-forward ones make balanced sauces and pickles. The variety's flavour profile is your shortcut — see Choosing the right pepper for a use-case guide.
