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Pepper, Hot, Big Guy Hybrid

Short Description

The biggest jalapeño we've ever seen!

Full Description

The largest jalapeño in our offering and the perfect pepper for pickling, stuffing and slicing. At 5" long and 1" thick, this pepper is ready to spark up any salsa.
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Item # Product
Item#: 62235A
Order: 1 Pkt. (30 Seeds)
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Item#: 22078
Order: 3 Plants
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Pepper, Hot, Big Guy Hybrid
Pepper, Hot, Big Guy Hybrid, , large
Item #: 22078
3 Plants
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Product properties

Days To Maturity The average number of days from when the plant is actively growing in the garden to the expected time of harvest.

69 days

Fruit Size The average size of the fruit produced by this product.

5 inches

Sun The amount of sunlight this product needs daily in order to perform well in the garden. Full sun means 6 hours of direct sun per day; partial sun means 2-4 hours of direct sun per day; shade means little or no direct sun.

Full Sun

Spread The width of the plant at maturity.

37 inches

Height The typical height of this product at maturity.

43 inches

Sow Method This refers to whether the seed should be sown early indoors and the seedlings transplanted outside later, or if the seed should be sown directly in the garden at the recommended planting time.

Indoor Sow

Shipping Information


Item 22078 cannot ship to: AA, AE, AK, AP, AS, CN, FM, GA, GU, HI, MH, MP, PR, PW, VI
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Container Vegetables - Tomato, Pepper & Eggplant
Growing tomatoes, peppers and even eggplants in containers on your deck, porch or patio!
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How to Sow and Plant

  • Only home gardeners who enjoy long growing seasons in the Deep South should attempt to sow pepper seeds directly in the vegetable garden. Most of us must start our own pepper plants indoors about 8-10 weeks before transplanting, which should be done 2-3 weeks after the expected last frost.
  • Sow seeds ¼ inch deep in seed-starting formula
  • Keep the soil moist at 75 degrees F
  • Seedlings emerge in 10-21 days
  • As soon as seedlings emerge, provide plenty of light on a sunny windowsill or grow seedlings 3-4 inches beneath fluorescent plant lights turned on 16 hours per day, off for 8 hours at night. Raise the lights as the plants grow taller. Incandescent bulbs will not work for this process because they will get too hot. Most plants require a dark period to grow, do not leave lights on for 24 hours.
  • Seedlings do not need much fertilizer, feed when they are 3-4 weeks old using a starter solution (half strength of a complete indoor houseplant food) according to manufacturer’s directions.
  • If you are growing in small cells, you may need to transplant the seedlings to 3 or 4 inch pots when seedlings have at least 3 pairs of leaves before transplanting to the garden so they have enough room to develop strong roots
  • Before planting in the garden, seedling plants need to be “hardened off”. Accustom young plants to outdoor conditions by moving them to a sheltered place outside for a week. Be sure to protect them from wind and hot sun at first. If frost threatens at night, cover or bring containers indoors, then take them out again in the morning. This hardening off process toughens the plant’s cell structure and reduces transplant shock and scalding.

Planting in the Garden:

  • To get an early start with your pepper plants, particularly in the North, cover the prepared bed with a dark colored polyethylene mulch at least a week before transplanting. This will heat the soil beneath and provide a better growing condition for young pepper plants. The mulch will also help the soil retain moisture throughout the season as the pepper plants grow.
  • Select a location in full sun with good rich moist organic soil. Make sure you did not grow tomatoes, peppers, eggplant or potatoes in the bed the previous year to avoid disease problems.
  • Prepare the bed by turning the soil under to a depth of 8 inches. Level with a rake to remove clumps of grass and stones.
  • Peppers should be set 18 inches apart in a row with the rows spaced 2-3 feet apart.
  • Dig a hole for each plant large enough to amply accommodate the root ball. 
  • Carefully remove the plant from its pot and gently loosen the root ball with your hands to encourage good root development. 
  • Fill the planting hole with soil to the top and press soil down firmly with your hand leaving a slight depression around the plant to hold water. 
  • Use a plant tag as a location marker. This is particularly important if you are trying different varieties. It is very difficult to tell which variety is which from the foliage.  
  • Water thoroughly, so that a puddle forms in the saucer you have created. This settles the plants in, drives out air pockets and results in good root-to-soil contact.
  • Peppers may also be planted in containers. Use a container at least 18-24 inches wide and deep and use a commercial potting mix rather than garden soil.

How to Grow

  • Keep weeds under control during the growing season. Weeds compete with plants for water, space and nutrients, so control them by either cultivating often or use a mulch to prevent their seeds from germinating. 
  • Mulches also help retain soil moisture and maintain even soil temperatures. This is especially important for peppers as their roots may be easily damaged when weeding, and this can lead to blossom end rot.
  • Keep plants well-watered during the growing season, especially during dry spells. Plants need about 1-2" of rain per week during the growing season. Use a rain gauge to check to see if you need to add water. It's best to water with a drip or trickle system that delivers water at low pressure at the soil level. If you water with overhead sprinklers, water early in the day so the foliage has time to dry off before evening, to minimize disease problems. Keep the soil moist but not saturated.
  • Note that hot peppers tend to be hotter when they have less water and fertilizer. If they receive plenty of water and fertilizer they may be more mild than expected.
  • Monitor for pests and diseases. Check with your local Cooperative Extension Service for pest controls recommended for your area.
  • Try planting pepper plants near tomatoes, parsley, basil, and carrots in your home vegetable garden. Don't plant them near fennel or kohlrabi. Peppers are very colorful when in full fruit and combine well with green herbs, okra, beans and cucumber fences in the garden bed.

Harvesting and Preserving Tips

  • Like cucumbers and summer squash, peppers are usually harvested at an immature stage. The traditional bell pepper, for example, is harvested green, even though most varieties will mature red, orange, or yellow. Peppers may be harvested at any stage, but their flavor doesn’t fully develop until maturity. Fully ripe peppers in multi-colors are delightful in the garden as well as in salads.
  • Cut the fruit from the plant with a sharp knife or pruners leaving a small part of the stem attached.
  • Sweet bell, pimento and cherry peppers are delicious eaten green but are sweeter and higher in vitamins if allowed to turn bright red before harvest. Some varieties are yellow at maturity or may mature from green through yellow and red.
  • Hot peppers may be harvested at any stage. Anaheim is usually picked green and cayenne types red.
  • Bell peppers may be chopped and quick frozen for use in many recipes; sweet cherry and banana peppers and hot cherry peppers are perfect for pickling.
  • A popular and trouble-free way to store hot peppers is to dry them. String mature red peppers by piercing the stem with a needle and heavy thread. Hang the string in a warm, dry, airy place (not in the sun!) to dry. They can make a colorful kitchen accent. Pull a pepper from the string when you need one. Hot peppers remain hot even after they are dried. Remember that in recipes a little hot pepper can go a long way.
  • Please note that hot peppers can burn sensitive skin on contact and fumes from grinding or cooking them can irritate the lungs and eyes. When working with hot peppers use rubber gloves and wash your hands before touching your face or eyes.
Days To Maturity
69 days
Fruit Size
5 inches
Full Sun
37 inches
43 inches
Sow Method
Indoor Sow
Planting Time
Sow Time
8-12 weeks BLF
36 inches
Life Cycle
Pepper, Hot, Big Guy Hybrid is rated 4.383333333333334 out of 5 by 60.
Rated 5 out of 5 by from Enormous Huge thick walled jalapeños are awesome stuffed with cheese and grilled. Very strong plants produce tons of large peppers with excellent flavor. These are the only jalapeños I will be growing from now on. Outstanding germination rate as well.
Date published: 2016-08-20
Rated 5 out of 5 by from Tremendous producer I have grown these peppers for the last two years and they consistently produce well. We always have plenty for ourselves and lots to give away. Nice heat and is great for stuffing. I hope one day soon an organic version of these seeds will be available. Highly recommend.
Date published: 2016-02-21
Rated 5 out of 5 by from Exceptional I live and garden on a cliff next to the Pacific Ocean in Oregon and seldom get hot peppers. The jalapeños that I have grown have been mostly mild. I purchased these seeds in 2012 and never used them, sticking with my Early Jalapeño seeds. So last Spring, 2015, the jalapeños weren't germinating and I ran out of seeds so I grabbed these just because I had them. I was totally astounded by the enormous crop of hot beautiful large jalapeños. After canning 80 pints of salsa and freezing tons of roasted jalapeños, there are still peppers, some red, hanging on last years plants that I didn't clean up, after our unusually strong stormy winter. Today I am starting a lot more 2016 plants from those 2012 seeds. Totally worth the price of the seeds. I like how they double pack them, one sealed pack inside another sealed pack.
Date published: 2016-02-09
Rated 5 out of 5 by from Great Producer! Amazing pepper! I planted 10 of these, and all 10 germinated. I gave 3 away and get the other seven. They are all currently thriving, as I have gotten so many peppers from these plants that I have given dozens away! In all I have at least harvested 400 peppers from these plants, and I'm sure there's more to come! There's are quite a bit of buds on them now as I speak! And the taste was AMAZING! Not too hot, but not too sweet. The exact amount of heat that I was looking for with these peppers. These peppers also grow the best in the ground, but can also thrive in large pots. The peppers that I harvested from these plants were at least 4 inches on average. The biggest one was 7 inches long! I would definetely recommend this pepper. Germination: A+ ( 10 out of 10!) Plant Growth: A Overall: A+ Yield: A++! Sincerely, Sunflowerlover
Date published: 2015-11-21
Rated 5 out of 5 by from Great Pepper I have been growing different varieties of jalapenos for years with some being better than others. The Colima and Grande were great jalapeno peppers and produced well in the past. I grow jalapenos for a local beer company and so far this year have produced 600 lbs of jalapenos. I started 9 varieties last February with the Big Guy being one. As soon as it germinated I will have to say it was stocky and healthier looking than the others. The true test was this past summer's drought with 90-100 degree temps for months without much rain -11" deficit. The Big Guy held up and produced a lot of jalapenos in the 5-6" long range and about 1-1 1/2" diam. They got to 4ft tall in July and I cut them in half and they regrew back to 4ft again with more peppers. They are still growing and flowering and it is almost mid-November. I may surpass the 600lb mark by next week. I will grow more of these again next season. No problems with disease or pests. Just put them on drip tape and feed them Alaskan fish fertilizer like Ed Currie of SC does who is the world record holder for the hottest pepper in the world, the "Carolina Reaper" and a good friend.
Date published: 2015-11-06
Rated 1 out of 5 by from Productive, but no heat! This hybrid jalapeno is indeed productive and produces big peppers. However, there is NO HEAT to the peppers at all! It was like eating a bell pepper with a hint of jalapeno flavor. I was very disappointed in these plants that I grew specifically to add some heat and jalapeno flavor to my canned salsa. No matter how productive they are, if there is no kick to a hot pepper, you might as well use the garden space for something else.
Date published: 2015-09-20
Rated 5 out of 5 by from Best Stuffer! I've bought other varieties of jalapeno that were supposed to be big that just didn't "measure up". Not only did these turn out really large, they also have a think wall. Super easy to core for stuffing and the flavor is outstanding!
Date published: 2015-08-05
Rated 1 out of 5 by from No heat!!!!!!!!!!!!!!!!!!! This pepper is a producer, however the jalepenos are like eating candy. No heat, and they don't even taste like a jalepeno! Sooo disappointed.
Date published: 2015-06-23
  • 2016-08-24T06:11CST
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