Growing Capsicum annuum: bells, jalapeños and New Mexican chiles

This extremely diverse species produces a wide range of sweet and hot peppers in various shapes and sizes. Market classes include bell, snack, jalapeno, and poblano.

This species contains the largest number of cultivars and most variation of peppers typically grown in the garden.

This species was domesticated in Mexico, but has relatives from the southwestern U.S., too. In the wild, C. annuum is called chiltipines.

The variety ‘jalapeño’ belongs to the species Capsicum annum and is the most widely consumed hot pepper.

Four chile seed types (fresh green, fresh jalapeño, dry red, and fresh red) were subjected to incubation temperatures of 10°C (50°F), 15°C (59°F), and 20°C (68°F)

Seeds incubated at 10°C (50°F) did not germinate. At an incubation temperature of 15oC (59°F), less-than-optimal germination occurred during the 21-day test. After only 12 days, all chile types tested at 20oC (68°F) came to within 90% of maximum germination.

Chile peppers grown in a home greenhouse for transplanting require 6–8 weeks from seeding to reach transplanting size.

Seeds should be planted 1 inch apart and 1/4 inch deep.

Space plants in the garden 8–14 inches apart in rows 24–30 inches wide.

Plant growth and fruit set are maximized when daytime temperatures range between 65 and 85°F, with nighttime temperatures of 60–70°F.

Under ideal conditions, mature green fruits will be ready for harvest 45–55 days after pollination. Cool weather will delay maturity.

It is an early maturing red chile cultivar (155 days) that is adapted to the shorter growing season in north-central New Mexico.

Developed at New Mexico State University and also called ‘Anaheim’ or ‘Hatch’.