Also known as the "gringo pepper," this variety developed by Texas A&M University was selected for its excellent resistance to several common pepper diseases, its abundant, early, and prolonged harvest, and the mild flavor of its fruits. Its name is an acronym for this renowned university (Texas Agricultural & Mechanical).
The drooping fruits, 7-8 cm long, have the same excellent flavor as a standard jalapeño, but are less spicy with a heat rating of 3500 on the Scoville scale; immature green fruits are much milder than mature red fruits. The fruits are ripe 70-80 days after sowing, and the plant has shown superior cold tolerance compared to most other pepper varieties.

In the kitchen, it is advantageously served stuffed with a cheese-based mixture and baked or grilled, or cut into cubes or slices and added to nachos and taco toppings. It also makes a delicious jelly or a savory condiment. Additionally, these peppers freeze very well and are easily grated, if needed, directly from the freezer.

Days to harvest: 70 to 80

Packet of 20 seeds