Craig’s Grande Jalapeno

The Craig's Grande Jalapeno is a large, thick-walled heirloom pepper known for its milder heat and juicy flesh. Developed by Redwood City Seeds, it was bred to produce a much larger fruit than a standard jalapeno, making it a favorite for stuffing and pickling.

• Mild to medium heat: The heat level is on the lower end for a jalapeno, but can vary. Like all jalapenos, the pepper will be hotter when it is fully ripe and red.
• Scoville scale: Sources report varying Scoville Heat Unit (SHU) ratings, generally falling between 2,500 and 8,000. This places it in the classic jalapeno range, though some seed companies describe it as slightly milder.
• Flavor profile: The thick flesh has a classic, slightly sweet jalapeno flavor.

• Stuffing and poppers: The large, weighty peppers are ideal for making stuffed peppers or jalapeno poppers.
• Salsas and sauces: Their thick, juicy flesh makes them a perfect ingredient for salsas, sauces, and chilis.
• Pickling: The peppers hold up well to pickling, creating large, flavorful pickled slices.
• Roasting and grilling: Their size makes them great for roasting or grilling, which brings out their smoky flavor.
• Cowboy candy: They are also a popular choice for making "cowboy candy" (candied jalapeños).

• Growing conditions: Plant in rich, well-draining soil and a location with full sun.
• Planting: Start seeds indoors 8–10 weeks before the last frost date.
• Maturity: The peppers are ready to harvest in about 70–75 days from transplant.
• Harvesting: They can be harvested while still green or left on the plant to ripen to a vibrant red, where they will develop more heat.