Pedro
Capsicum annuum 'Jalapeño'
Standard jalapeño turned bonchi. Pale, corky lower trunk leaning out over the edge of the pot, branches cut back to short stubs and leafing up well. Low branch wired downwards.
His chillies have been dried and ground into chilli powder for cooking.
- Common name
- Jalapeño chilli
- Section
- Bonsai (also in Fruit, veg & herbs)
- Style
- Cascade or windswept, to be decided
- Spot
- Indoors
- Soil
- Westland bonsai mix
- Options
Potential
Bonchi: heading for a cascade or a windswept shape, whichever he takes to. Chillies are hard to style, so the plan stays loose.
- From
- A supermarket (rescued in a sad state), 2026
- Age
- About 1 year
- Next repot
- Around Mar 2027
- Edible
- ✅ Yes: Very much so, if you like it hot. Keep away from eyes.
- Hardy
- ❌ No: indoors all winter
- Garden-centre price
- about £8
Did you know?
Named after Xalapa in Mexico. Smoked and dried, a jalapeño becomes a chipotle.
Care & updates
- Next root check
- Mar 2027
- What to expect
- Slow and steady: expect fresh shoots each spring to pinch back, thickening a little more each year.
- Feeding
- Every 14 days, Apr–Aug, with Tomato feed, half strength
- Styled
Root wire off: he holds himself in the pot now. Small prune and rewire, larger leaves nipped off. Light feed of seaweed extract.
- Styled
Approximate date. Cut back, root-pruned into training pot, roots tied in with wire, low branch wired. Brought indoors for winter.
🎮
Taz munches hot chilli peppers and breathes fire.
Look it up →