Conchos Jalapeno (F1): (Capsicum Annuum) This plant produces fruits that are dark green and cylindrical with moderate heat. The fruits are big: 1 3/4" x 3-4" long and very smooth. Tall plant yields heavily and picks easily. The jalapeno is frequently used both chopped and raw in salads or cooked in stir-fries or other mixed dishes. Slice into strips then fry, roast whole or in pieces, or chop and add to salsas or into sauces. Planting Depth Seed Spacing Spacing after Thinning Soil Temperature Days to Germinate Days to Maturity Sun Water Starting Inside Starting Outside 1/4” 1” Avg. Spacing: 18-24” between plants in rows 36-48" apart 80-85 F 3-8 60-90 Full Moderate Sow seed in shallow flats, 4 seeds/in., 1/4" deep, in late March or about 8 weeks prior to transplanting outdoors. Spring, 3-4 weeks after the average last frost date and when soil temperatures are at least 65 degrees or outside temperatures are at least 70 degrees. . Harvest Tips: Harvest hot peppers when they are fully mature using garden scissors so you don't damage the plant. Pick peppers as they mature to encourage new buds to form. Soil Requirements: Requires fertile soil in a well drained garden location. Apply mulch and grass clippings or straw around base of plant. Southwest-Style Stuffed Jalapenos 8 large jalapenos, halved, lengthwise, seeds removed 1 cup cheddar cheese 1 package cream cheese, softened Pinch of garlic powder Pinch of salt Hickory smoked bacon slices Preheat oven to 450 degrees F. In a small bowl, combine cheddar cheese, cream cheese, garlic powder and salt. Stuff peppers generously with cheese mixture. Wrap bacon slices around peppers then secure with toothpicks. Bake until bacon is crisped.