Jalapeño Dieghito

Classic jalapeño flavor with extra sweetness and thick, juicy walls. Green fruit has a fresh grassy jalapeño note; fully ripe red fruit is sweeter still, with a mild melon-like tone and no citrus bite.

Jalapeño Dieghito is a Capsicum annuum cultivar bred in Italy by amateur grower Drax Diego from a cross of Farmers' Market Jalapeño and Cherry Bomb. Pods are round to heart-shaped rather than tapered, about 5–8 cm across, and ripen from green to red with the corked, cracked skin inherited from the Farmers' Market parent. Walls are thick and juicy, which makes the fruit especially good for stuffing. Heat is typically estimated near 5,000 SHU (roughly 2,500–10,000), comparable to a standard jalapeño or a touch milder, with a sweeter, grassier flavor that is more pronounced when the fruit is fully red. Plants usually reach 60–120 cm, take about 80 days to harvest, and are grown as open-pollinated seed.

Jalapeño Dieghito was created in Italy by the amateur grower Drax Diego (also listed as Diego Drax), who crossed Farmers' Market Jalapeño with Cherry Bomb to get a round, corked stuffing pepper with extra sweetness. The name is a diminutive play on Diego. Seed traders circulated it as an F5 around 2020; Ohio Peppers reported an F10 grow by 2025, and most sellers now treat the line as open-pollinated and reasonably stable, though a little plant-to-plant variation is still noted. It is a hobbyist release with no Chile Pepper Institute or USDA GRIN accession.