Jaloro Pepper Seeds

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Market price: $3.95
Our price: $2.49
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pepper seeds

Jaloro Pepper Seeds (72 days)


.25 grams per seed package/Seed Package Contains Approx. 30-45 heirloom pepper seeds.


Developed by the Texas Agriculture Extension Service in 1992.

Jaloro was the first yellow jalapeno pepper created by the Texas Ag. Extension Service. 

The fruit starts off a golden yellow, turns orange and finally red.  It can be used at any stage. 

Jaloro makes a very compact plant. 

The size of the fruit is similar to Jalapeno M, but not as blocky. 

Very meaty with thick walls, juicy and a small core.

The flavor is that of a jalapeno but with a slight fruit finish. 

The heat is slow to build, then shoots up and slowly drops off. 

Excellent pickled, for salsa or any Mexican dish.

Jaloro is disease Resistant to 6 types of pepper viruses.

20,000-25,000 Scoville Heat Units

Seed Planting Depth

Seeds per gram

Germination Temperature

Days to Germination

Row Spacing

Plant Spacing

100' Row Yield


¼" 110-130 75-85° 7-10 24" 12-18" 40 lb. Full

Planting Tips for Heirloom Hot Peppers:

Start these vegetable seeds indoors about 6-8 weeks before your last frost date.  Be sure to keep them in a warm place so that the soil temperature stays above 75°.  Young heirloom pepper plants like it to stay warm and will develope best if kept happy.

Only transplante after the heirloom pepper seedlings have shown several sets of their true leaves and only once you are sure the outside soil temperature is consistently above 65°.  

Heirloom seeds are hardy but always take care with your garden seeds to give them the appropriate amount of moisture - not letting the vegetable seeds dry out prematurely or overwatering and possibly having them rot.


4 cups of hot peppers (serrano, jalapeno, Thai, etc.)
1 1/2 cup vinegar
1 1/2 cup water
3 cloves garlic, crushed
1/2 onion chopped
2 TBSP black peppercorns
2 TBSP salt
2 TBSP sugar
2 TBSP coriander seeds
Cut the large peppers into 1/4 inch rings and simply pierce the very small peppers a few times, or you can cut all peppers into 1 inch pieces.  this will depend on how you wish to eat them.
Pack the peppers into 1 qt jar.
Place all remaining ingredients into a pot or medium sauce pan and bring to a boil.
Reduce heat and let simmer for 5 minutes.
Pour the hot brine into the jar of peppers, place lids, and seal.
Serve within a month, and refrigerate after opening.
Note** To seal the jar you can either place it on a canning rack or directly into a pot with the water filled up to cover the whole jar.  Bring to a boil for 10-15 minutes.
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