Jalapeño Big Pit × Jalapeño Purple Tiger Pepper Seeds
Packet: 10+ seeds per packet
Quantity & buying options
Collector Pepper
A striking jalapeño cross that combines thick, compact pods with vivid purple, green, bronze and red colour stages. It brings a familiar jalapeño shape with a more colourful harvest and jalapeño heat in the Mild band of our five-level guide...
CASA VERDE · HEAT PROFILE
Mild
- Sweet
- Mild — this variety
- Medium
- Hot
- Super hot
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.
Shop all pepper seeds in Canada
- Packet
- 10+ seeds per packet
- Heat
- 2500–8000 SHU
- Season
- 2027
CASA VERDE · GROWER’S NOTES
Get to know your pepper.
Jalapeño Big Pit × Jalapeño Purple Tiger Pepper Seeds
A striking jalapeño cross that combines thick, compact pods with vivid purple, green, bronze and red colour stages. It brings a familiar jalapeño shape with a more colourful harvest and jalapeño heat in the Mild band of our five-level guide for fresh salsa, pickling, roasting and hot sauce.
What to Expect
- Colour: green pods mature through purple, bronze and red tones, with natural variation from fruit to fruit.
- Shape: compact, thick-walled jalapeño-type peppers.
- Heat: approximately 2,500–8,000 SHU; individual plants and fruit can vary.
- Kitchen use: salsa, nachos, pickles, roasting, stuffing and fermented sauce.
Growing Notes
- Start indoors 8–10 weeks before the last frost.
- Transplant after nights are reliably warm and provide full sun.
- Harvest green for classic jalapeño flavour or allow pods to colour and sweeten.
Packet: 10+ seeds. Open-pollinated cross; grow several plants if selecting for a preferred colour or pod type.
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.
