| 68 days. At last, a Jalapeno that satisfies your craving for hot, pungent spice without burning out the roof of your mouth! Mucho Nacho is a big, fat, heavy pepper with less heat and more meat (robust, thick-walled flesh) than Jalapeno M. If your family loves Mexican food but one or more members can't take extreme spiciness, this is the Jalapeno you've got to try! These 4-inch peppers are much weightier than other Jalapenos, with thick walls, a good crisp and juicy bite, and firm skin. You can stuff them without worrying about their collapse, and they're terrific for pickling, giving you a few extra slices from every fruit! But my favorite way to eat them is fresh from the 20- to 30-inch vine, minced into salsa and sliced on top of nachos. You can really taste the garden-fresh bite of this delicious Jalapeno! Start seeds indoors or, in climates with short growing seasons, outdoors at least one week after last frost. If starting indoors, allow 7 to 10 weeks for the seeds to mature into seedlings large enough to transplant safely. Fertilize when the blooms appear, and water well. Fruit is most nutritious if allowed to turn red on the plant, but it will have its full complement of flavor even when green. Pkt is 20 seeds. |
