Kitchen Pepper
Craig’s Grande brings thick jalapeño flesh to cheese-filled pepper halves, fresh salsa and crisp pickle slices. Choose it for substantial fruit with a jalapeño bite.
CASA VERDE · HEAT PROFILE
Mild
- Sweet
- Mild — this variety
- Medium
- Hot
- Super hot
Scoville range awaiting confirmation.
Understanding the heat
A diamond marks the midpoint of a listed range, or the listed value when only one number is given. An arrow marks a stated limit. These are variety guides, not measurements of our seed lot. This guide uses unequal numerical bands: sweet 0; mild up to 10,000; medium 10,000–50,000; hot 50,000–800,000; super hot from 800,000 SHU (display capped at 3 million). Heat varies between fruits and with growing conditions.
No numeric marker is shown without a sufficiently clear range. For bundles, the highlighted categories refer to the different varieties.
A Scoville range has not been listed for this variety.
Shop all pepper seeds in Canada
- Maturity
- 75 days
FROM GARDEN TO KITCHEN
Craig’s Grande Jalapeño, from seed to supper.
Generous jalapeños for baked poppers, pickle rings and roasted salsa.
01 / BAKE CHEESE POPPERS
A generous pepper for a creamy filling.
Halve and deseed the jalapeños, fill with cream cheese and cheddar, then bake until tender and golden. Taste your harvested peppers before deciding how many to serve.
02 / PREPARE QUICK PICKLES
Thick rings for sandwiches and tacos.
Slice the peppers into rings and use a tested refrigerator-pickle recipe with vinegar, garlic and carrot. Keep refrigerated; these are not shelf-stable preserves.
03 / MAKE ROASTED SALSA
Tomato, onion and a jalapeño bite.
Roast tomatoes and onion, then chop or pulse with jalapeño and lime. Begin with a little pepper and adjust the finished salsa to your preferred heat.
AI-generated culinary illustrations. Serving inspiration, not photographs of our harvest. Select a photo to enlarge.
CASA VERDE · GROWER’S NOTES
Get to know your pepper.
Fleshy jalapeño for filling and slicing
Craig’s Grande Jalapeño pepper seeds
Craig’s Grande brings thick jalapeño flesh to cheese-filled pepper halves, fresh salsa and crisp pickle slices. Choose it for substantial fruit with a jalapeño bite.
At a glance
Crop
Capsicum annuum
Texture
Thick, fleshy walls
Harvest
Green or fully red
Kitchen role
Stuffing, salsa and pickles
Why grow it?
Its broad fruit gives room for a filling and keeps a satisfying texture when sliced. The variety is associated with Redwood City Seeds; published seed-catalogue descriptions support its thick flesh and suitability for salsa.
In the kitchen
- Filled halves: Halve and deseed the fruit, add cheese or a cooked-grain filling, and bake until the pepper is tender.
- Fresh salsa: Finely dice with tomato and onion, then adjust the amount of pepper to taste.
- Pickled slices: Use a tested recipe suited to refrigerator pickles or canning. Do not treat an improvised vinegar mixture as shelf-stable.
Growing and harvesting
- Start indoors: Provide warm seed-starting conditions and bright light after emergence.
- Transplant: Harden plants off and wait until frost risk has passed and the soil and nights are warm.
- Site: Choose full sun, well-drained soil and steady moisture.
- Harvest: Pick firm, full-sized green fruit, or allow it to ripen red. Published descriptions suggest roughly 70–75 days to maturity; use that as a planning estimate, not a Casa Verde trial result or a guaranteed harvest date.
Explore the catalogue
Pepper seeds CanadaPepper germination guideCommon questions
Does Mild mean no heat?
No. Mild is Casa Verde’s catalogue band; Craig’s Grande still has jalapeño pungency. Taste and growing conditions affect how much you will want in a dish.
Are red fruits always hotter?
Do not rely on colour alone to predict heat. Red is the ripe stage and can bring a sweeter flavour; dose each harvest to taste.
Can it grow in a container?
Yes, with a large draining pot, full sun and steady watering. Give plants an indoor start and wait for warm conditions before moving them outside.
Seed note: cultivar references describe the variety, not an independently verified source or performance trial for Casa Verde’s seed lot.
Cook your harvest
Use your harvest in these recipes. Check the variety notes and substitutions in each recipe.
Start indoors 8–10 weeks before last frost. Germinate at 26–30 °C on a heat mat; peppers stall below 22 °C. Pot up to 10–15 cm before hardening off outside after nights stay above 12 °C.
Feed balanced through bloom, then bump potassium for fruiting. Stake taller varieties. More detail in our full Canadian growing guide.
Match the pepper to the technique: thin-walled varieties blister fast in a hot pan; thick-walled ones roast or stuff beautifully; fruit-forward ones make balanced sauces and pickles. The variety's flavour profile is your shortcut — see Choosing the right pepper for a use-case guide.
