Biker Billy Hybrid I believe is the biggest and hottest of the Jalapenos. They are still relatively small though. If you're filling them with lots of stuff, then there's other peppers that might be better, like Anaheim.
I would like to grow some Big Jim NuMex peppers next year. Never tasted them, but ranking in at up to 12 inches, they should be able to hold a lot of filling :)

blazepepper, send me an email if you want some seeds to a very large Jalapeno.

Dale

I am interested in a LARGE jalapeno plant as well... what breed is recommended?

Dale, is it the mysterious Texas Roadhouse Jalapeno? I was wondering what that one is all about. :)

Chris

Thanks for the offer dale, I just sent you an email, but how do I get a reply? I sent it through the Garden web system. Sorry for stupid questions, but I'm new to this.

Chris, yes it is one of the large ones I have the other is from a market up north I got them when I was up bow hunting last year. The Texas Roadhouse Jalapeno came from a side order of Jalapenos I got with my steak they were cut in rings and they were huge, the biggest Jalapeno I have seen. So I deseeded them on the spot asked for a container from the waitress and stuck them in my wifes purse. They are both germinating very well.

Dale

Dale,

Did the jalapenos at Texas Roadhouse have any heat? That would be quite the combination (heat & size). Only us chileheads would do what you did (deseed them right on the spot). :)

Chris

Yes Chris they actually did have some heat. Do you want some seeds? I can get them out for you tomorrow. I know how much you need more plants in the basement LoL!

Dale

I grew the Grande Jalapeno from Tomato Growers Supply. For me they lived up to the "Grande" name. Not only was I impressed by their yield, their size blew me away. They were very big plants, around 3.5 feet tall plus. I had jalapenos that were about 4.5 inches long and looked like a double shot glass. I grew the Biker Billy's the year before, they were good, but the Grande's were better. They were also plenty spicy for me.

Good Luck!

blazepepper,

I like poppers also. I've grown the Mucho Nacho for the last few years and am pleased with it. It's one of the few hybrids I grow, mainly for it's size and taste - makes a great popper. Speaking of poppers, got any recipes to share?

Here is a link that might be useful: Mucho Nacho pepper

i've got 2 jalapanos called mamouth i got at the depot,i'm hoping for xtra large for stuffing myself.i had some jumbo's at the grocery last year,stuffed w/cheese,wrapped in bacon and grilled.AWSOME!but i'm hoping for the mamouths to be a bit hotter!i'll certainly save some seeds to share if they work out,10"tall now!

Jumbo Grande Jalapenos..growing again this year,,Last year they held up to their name,,almost 1 1/2" wide and 4" long..
I grew these for the purpose of stuffing them..
Stuff them with shrimp and crab....wrap with bacon...stuff with cream cheese and wrap with bacon...grill fer 5 minutes per side..or until the bacon is done....awesome appetizers..
just make sure to scrape out the meat and seeds...other wise they are a lil on the hot side,,but if ya like the heat...leave the meat..

I'm trying concho and gigantia this year. Who signed up for the chileman's jalapeno invitational?

We mostly grow Korean Hot Peppers(150+) as my wife makes her own Korean Hot Pepper sauce amd Kimchee. Last year we also grew the Big Jim and they were not very tasty. This year,along with the Korean Peppers, we will be growing the Goliath Jalepeno and it's alledgedly much larger and hotter thanthe regular jalapeno.We got the seeds from Totally Tomatoes.

rdback,
sorry for the delay in reply. The poppers we make go like this:
-cut jalapeno in half, lenght wise, take the meat and seeds out. Stuff w/ cream cheese until slightly over stuffed. lay a piece of bacon over them, bake for 15 minutes and sprinkle w/ shredded sharp cheddar cheese for the last minute.
-Pretty basic, but a huge hit with all that have tried them

I grow a huge Jal variety called 'Concho". Everyone loves them for flavor, just-right heat, and sweetness when red-ripe.
Last year i made THE best Bread and Butter refrige Pickles from them. I couldn't keep the college kids out of them when home. I had 3 half gallon ball jars of them, and they were gone in no time.Try them for size and taste. I was gifted them last year by a wonderful seed-sharing farmer in TX! Thanks to him.
Glad