Pantera Jalapeno Pepper

Pantera was bred by Jesus Saldivar, developed specifically to address the most common complaint about jalapeño peppers: they're too small. Standard jalapeños top out around 3 inches. That's fine for slicing onto nachos, but if you're stuffing, grilling, or smoking peppers, you want more to work with.

Pantera delivers. The fruit runs 4.5 inches long by 1.5 inches wide — some sources cite 3.7–4.2 inches conservatively, but in good conditions these consistently push toward the upper end. More importantly, 85–90% of the harvest sizes out at that jumbo grade. You're not picking through a pile of runts to find a few big ones.

The variety is available through specialty seed suppliers including Stokes Seeds and Holmes Seed, and it's gained a strong following among market growers and jalapeño enthusiasts who want yield, size, and consistency from a single variety.

At 4,000–6,000+ SHU, Pantera carries classic jalapeño heat — enough to feel it, not so much that it overwhelms. It's the jalapeño you hand someone who says "I like a little kick but nothing crazy."

Thick-walled, dark green jalapeños that ripen to deep red if left on the plant. The jumbo size means more flesh per pepper — thicker walls, meatier bites, and more interior space for stuffing.

Flavor is classic jalapeño: bright, green, slightly vegetal, with a clean medium heat that builds slowly and doesn't linger too long. The thick walls give a satisfying crunch raw and hold up exceptionally well on the grill or smoker without turning to mush.

These are the jalapeños that make you wonder why anyone bothers with the little ones.

Stuffed: This is what Pantera was born to do. The jumbo size gives you room for cream cheese, cheddar, sausage — whatever you want inside. Wrap in bacon, grill or smoke until the cheese melts, and you've got the appetizer that empties the plate first.

Smoked: Red-ripe Pantera peppers, smoked low and slow, give you homemade chipotles that put the canned stuff to shame. The thick walls hold up on the grate and develop deep, complex smoke flavor.

Pickled: Quick-pickle sliced rings in vinegar, garlic, and sugar. The jumbo size means thick, meaty slices that hold their crunch.

Fresh: Sliced onto nachos, burgers, tacos — the classic. Thick walls mean more jalapeño per bite.

Salsa: Diced fine with tomato, onion, cilantro, and lime. Pantera's clean heat makes a salsa that's crowd-friendly without being timid.

We grow in soil and season with attention to flavor and health of the plant. Ask us what we're harvesting this week.