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Pepper, Hot, Jalapeno Gigante

Short Description

A giant of jalapeño peppers.

Full Description

The largest jalapeño peppers are only at Burpee! This one's the choice for stuffing poppers and making a party-worthy salsa. Use green or red, either way they are delicious and hot!
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Item # Product
Item#: 63055A
Order: 1 Pkt. (30 seeds)
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Product properties

Days To Maturity

70 days

Fruit Size

3-5 inches


Full Sun


16 inches


18-24 inches

Sow Method

Indoor Sow

Planting Time


Sow Time

8-12 weeks BLF


24 inches

Life Cycle


Plant Shipping Information

the burpee




since 1876


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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 inches 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 the 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
    70 days
    Fruit Size
    3-5 inches
    Full Sun
    16 inches
    18-24 inches
    Sow Method
    Indoor Sow
    Planting Time
    Sow Time
    8-12 weeks BLF
    24 inches
    Life Cycle
  • Pepper, Hot, Jalapeno Gigante is rated 4.25 out of 5 by 8.
    Rated 4 out of 5 by from Decent Jalapeno I grew this last year, and being a pepper lover, but never actually growing them, these peppers did quite well. I wouldn't call them "Gigante" but I am certain I was at fault for that. With that being said, these Jalapenos had great flavor and a good kick. I used these in dishes from Chili, to Jalapeno poppers and not once did I dislike it. I had about half of my crop ripen to red and the other half we picked at ate while they were still green, and both were delicious. Especially when ripened to red. The Reds had the most wonderful Jalapeno flavor and were as sweet as sugar. I would recommend this pepper to anyone.
    Date published: 2015-01-12
    Rated 5 out of 5 by from VERY NICE PEPPERS Very easy to grow. Peppers were large and good flavor. I gave a lot away to friends who said they were better than any that they had ever bought in a store.
    Date published: 2014-09-17
    Rated 4 out of 5 by from Huge Harvest! These germinated without any issues. Once they started to flower and produce I had way more jalapenos than I knew what to do with. Had 3 plants and would get 10-15 peppers ready to harvest per plant every week. Pretty spicy when raw
    Date published: 2014-09-15
    Rated 5 out of 5 by from Favorite! I LOVE these peppers! The number and size of them are fantastic. The only reason I didn't buy any this year is because my freezer is full of last year's crop. Good flavor and not toooo hot. Perfect for stuffing as well.
    Date published: 2013-05-27
    Rated 5 out of 5 by from Amazing peppers these peppers grow 3-5 feet tall and have a huge yeild. i planted 15of these seeds and they all germinated. amazing
    Date published: 2012-07-07
    Rated 5 out of 5 by from Huge Peppers and lots of them! plants started in December are 3.5 foot and loaded.
    Date published: 2012-05-10
    Rated 1 out of 5 by from bad seeds I purchased these seeds and used a seed mat did not get one seed to germinate very bad no success
    Date published: 2011-02-22
    Rated 5 out of 5 by from A Great Jalapeno For Stuffers Or Pickling!! I have grown these jalapenos (known as Gigante or Mammoth) for about 3 years now. They are excellent for making stuffed jalapenos or for pickling whole or sliced. Of course you can also dice in fresh salsas and cook in green chile sauces as well. They liked well drained soil rich in organic matter like composted manure, peat moss, miracle gro garden soil, a bit of lime and bone meal & epsom salts and sand. Give these plants a full 18 inches to 2 ft apart because they can get pretty wide and grow about 3 to 5 ft. tall. You will need to cage and stake the outer rim of the cage for support because the big fruits will weigh the plant down as the summer wears on, especially after heavy rains. Water 3 times per week from the bottom as they don't really like water on their leaves. But in case you do water the leaves, make sure it's in the early morning hours so the days sun will evaporate it by the evening. Too much water on peppers, tomatoes or eggplants leaves leads to fungus and disease. A Heavy Producer!!
    Date published: 2010-10-07
    • 2016-02-08T06:02CST
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