Chichimeca– A giant-fruited jalapeno pepper that becomes 4 in. long and 2 in. wide. Fruit is a little milder than regular Jalapeno, measuring about 3500 Scoville units rather than the 5000 units registered by the standard Jalapeno. Expect large yields of these impressive peppers on strong virus-resistant plants. 65 days.
Early Jalapeno- Very hot, ideal for Mexican dishes. Deep green fruits mature to red. Sausage-shaped fruits, 3-1/2″ by 1-1/2″, are also perfect for pickling. Just like Jalapeno, but earlier and better adapted to cool coastal conditions. Compact, non-brittle bushes.
El Jefe Jalapeno- Tall, high-yielding plants with resistance to BLS 1-3. Compared to Conchos, El Jefe has slightly larger fruit with narrower shoulders and less checking (cracks in skin). Easy to pick.
Fooled You- Perfect for mild sauces, salsas and stir-frys…not pungent, not hot, but still enormously flavorful. Plants grow 27″ tall, bearing loads of large, thick-walled fruits measuring about 1-3/4″ wide at the shoulder, maturing from green to red. Yield is enormous.
Jalapeno- Fiery, thick-walled peppers grow 3 in. long and 1-1/2 inches wide, with rounded tips. Dark green at first, then turn red. Good for fresh use or pickling; famous for nachos and other Tex-Mex dishes. 75 days.
Jalafuego- Vigorous plants consistently produce very high yields of 3 1/2 to 4″ fruits that are resistant to cracking. Similar to El Jefe, but a few days later with a higher yield potential.
Mucho Nacho- Jumbo jalapeno, heavier and hot. Very vigorous plants. Ripen red upon full maturity.
Purple Jalapeno- Fruit from this Jalapeno turns bright purple. Larger than most with fiery heat.
Ancho 101- When fresh and still green, these mildly hot, heart-shaped peppers are stuffed and made into chilies rellenos. When mature they are dark, rust red, richly flavored, and often dried and ground into chili powder. Peppers become 4 inches long, tapering to a blunt point. Wrinkled skin takes on even more character when dried. May be strung into long ropes or made into wreaths. 76 to 80 days.
Ancho San Martin- Dark green maturing red pungent peppers. Thick fleshed perfect for stuffing.
Tiburon- Pablano- Productive and uniform. Sweet, thick flesh. Big sturdy plant holds loads of heavy fruit well off the ground.
Ventura- Brown ripening poblano. Thin skin with great flavor
Purple Serrano- Candle flame shape. Very hot. Wonderful for salsa.
Serrano del Sol– Very impressive new version of open-pollinated Serrano pepper, this one boasts fruit that is twice the size and two to three weeks earlier than the original. Peppers are fleshy and meaty with the unique Serrano flavor so popular in Mexican cuisine. Measuring about 5,000 Scoville units, they are about the same pungency as a jalapeno, and are quite versatile for sauces, salsas, or flavoring. Fruit is about 3-inches long and 1/2 inches wide and green, maturing to a bright red. 64 to 67 days.
Anaheim- Large green to red medium heat roasting pepper.
Hilander- Bred by Johnny’s to have good productivity even in cooler regions where Anaheim types often are shy yielding. Traditional, semi-flattened, mostly two-lobed fruits avg. 7″ X 2″. Earlier and with longer fruits than Numex Joe E. Parker. Large, tall plants.
NuMex Big Jim- The largest NuMex variety. 12 inches long weighs as much as 4oz. Favorite for chili rellenos. Plants are able to set fruit under dry, hot conditions.
NuMex Joe E Parker- Very productive Numex. More uniform, thick flesh, relatively mild.
NuMex Sunrise- Released by the New Mexico Agricultural Experiment Station. The first chili pepper that turns bright yellow at maturity. Beautiful smooth fruits are 4 to 6 inches long and excellent for drying and making into wreaths or ristras. Also good to eat, with a typical chili pepper flavor. 75-80 days.
Chich initza- hybrid Habanero that matures from green to orange. The chili peppers mature 2 or 3 weeks earlier than open pollinated Habanero’s. The pods are big compared to other Habanero varieties and have a fruity flavor. They are about 6 to 7 cm long by 3 cm width. It is a strong high yielding plant.
Congo Trinidad- In Trinidad, habanero pepper relatives are called ‘Congo peppers,’ and this one is an extra-large red habanero type. At 2 inches long and wide, its peppers are significantly bigger and more ribbed than the typical red habanero. They are also intensely hot and extremely productive, with large harvests of peppers that continue to form as long as weather permits. 80 days.
Fatali- A five-alarm habanero type that just might take the crown as one of the hottest peppers we offer! Sturdy plants thrive in pots, producing yields of 3″ long, tapered fruits. Pungent, citrusy and very, very hot. Perfect for salsas and sauteing.
Red Mushroom- Thin-skinned, mushroom shaped red peppers are related to habanero and are extremely hot. Wrinkled peppers have a broad cap and are about 2 inches wide and deep, resembling a patty-pan squash, but colored brilliantly red. Large harvests of these peppers. 75 days.
Habanero- Super hot. 2in wrinkly fruits green to orange.
Hot Paper Lantern- Grows larger and ripens earlier in the North than regular habañeros—but with all the same kick. These 4-in. lantern-shaped peppers heat up the garden with a beautiful color display—ranging from lime green through orange to red as they ripen—before raising the temperature of your favorite dishes. Great for seasoning, salsa, hot sauce or roasting. 70 DAYS.
Jamaican Hot Chocolate- These shiny, habanero-type peppers are deep chocolate-brown when ripe and ribbed or wrinkled, resembling large dates or prunes. Fruits are 1-1/2 to 2 inches long and with an extremely hot Caribbean flavor that is strong and smokey. Those in the know say that Jamaican Hot Chocolate makes a great hot sauce. This strain originated from a pepper found in a market in Port Antonio, Jamaica. 85 days.
Numex Suave- Habanero type pepper developed by the New Mexico State University, to get all the flavors of a Habanero, but without the extreme heat. Suave in Spanish means soft or mild. The peppers have a citrus like flavor with an aroma of apricot. The yields are very high.
Padron- Named after the town where they originated. Harvest Padron peppers when they are 1-1 1/2″ long. About 1 out of 20 fruits will be hot, and the rest mild. All the fruits become hot if allowed to grow 2-3″ long. Padrons are served sautéed in olive oil with a little sea salt, and eaten as tapas (appetizer) in Spain
Andy- Plant produces good yields of 6″ long by ½” wide hot peppers. Peppers are hot and turn from green to bright red when mature. Plant has green stems, green leaves, and white flowers. Excellent drying pepper
Chimayo- Wonderful ristra chile, also good for stews and sauces. Use green or red. Hot.
Golden Cayenne- A brilliant sunny yellow pepper, the Golden Cayenne comes on strong, and finishes with a blistering heat that is hotter than our Red Cayenne. If this isn’t a hot enough cayenne pepper for you, then you need to move up to the Habanero family!
Large Red Cayenne- wrinkled very pungent fruit. Used in sauces and drying
Long Red Slim- Bountiful harvest of pencil-shaped fruits that are 5 inches long and 1/2 inch thick, but often curled and twisted. Flavor is red hot and best used in very hot dishes. Easily dried. 75 days.
Hole Mole- Holy Mole is the pepper you MUST grow for mole sauce and other Mexican cuisine. A Pasilla pepper, it is mildly hot at 700 Scovilles, with a nutty, tangy flavor you will love. And these very heavy-yielding plants grow armloads of the fruit — plenty for using fresh or pickling, drying, and grinding into spice! Holy Mole sets, long, tapered, slender peppers 7 to 9 inches long and just 1 1/2 inches wide at the shoulder. They arise profusely on compact plants 2 to 3 1/2 feet high and 2 1/2 feet wide — compact enough to tuck among the Tomatoes or even to grow in containers! Terrific resistance to Tobacco Mosaic Virus means even bigger yields from healthy plants. (can be grown in a pot)
Joe Long- The unbelievably long, slender fruits of ‘Joe’s Long Cayenne’ are 8″” to 10″” long, thin-skinned, and taper to a small point. It turns bright red for homemade hot sauce and dries well for ristras and delicious, dried hot pepper flakes.
Pasilla Bajio- When fresh this pepper is called chilaca. Dark brown when ripe. Used dried for their rich, smoky flavoring in sauces.
Red Rocket- Early pepper. Tapered thin walled dries quickly to bright red perfect for ristras.
Small Hot Chili
Aji– Tall plants produce very hot 3 to 5-inch orange-red peppers that are generally dried into powder for use in sauces and stews. A Capsicum baccatum type with 30,000 to 50,000 Scoville units. 85 to 90 days.
Busillis- Fruits avg. 2″ x 6-7″ and are excellent fried when green or red. Popular in Sicily and North Africa. Fruits are a bit shorter and more pungent than Sahuaro. Yields better in short-season areas.
Bulgarian Carrot- The 18-inch tall plant will produce clusters of peppers that are 3 1/2 inches long, and ripen from green to fluorescent orange. Its real gift is an intense fruity flavor, which finishes hot. Crunchy flesh is perfect for roasting, but the flavor is superb for pickles, salsas, chutney, and marinades.
Ghost Pepper-The Bhut Jolokia- also known as Ghost Pepper has been around for many centuries and it is believed to have originated in Assam, India. The word Bhut, given from the Bhutias people, means “ghost” and was probably given the name because of the way the heat sneaks up on the one who eats it. The world’s hottest pepper.
Kung Pao- Oriental hot pepper right for making Kung Pao chicken. 4 in long slightly curved. Thin-walled and very hot.
Ring-o-Fire- Pre-Columbian, first referred to in 1542, originating in Guyana and named after the Cayenne River. A classic,
sizzling hot pepper for sauces and drying.
Tabasco- Fiery hot, this has made Tabasco sauce famous. Pick when red.
Thai Hot- Great little pepper. Absolutely loaded with little fruits from green to red. One of our hottest peppers. Averages 200 fruits per plant. If picked clean a nice second crop will set on just in time for holiday decorations.
Yellow Mushroom- The squash-like fruits of Yellow Mushroom mature from green to an attractive yellow. This variety is excellent when pickled in combination with the red version of mushroom (03063), and mixed with purple bell peppers. The fruits are plenty hot, so taste with caution! Can be dried and used as seasoning.
Ornamental and Hot (all these peppers can be grown in Pots)
Explosive ember- Ornamental pepper variety is the very essence of purple and makes a beautiful and colorful accent in the landscape or tucked into containers. Plants grow 10 to 14 inches tall and nearly as wide with deep amethyst fruit, stems, and flowers. Small, 1-in. peppers appear first as dark purple, then turn orange and finally mature to bright red. The effect is really quite spectacular and guaranteed to be a focal point of any garden setting. 85 days.
Mesilla- Often seen in grocery stores labeled ‘finger-hots,’ these are bright green at first but later turn to red. Slightly curved and wrinkled, these peppers are about 10 inches long and 1.5 inches wide, and are borne in abundance. Use them whenever good, spicy flavor is desired. Large plants are quite disease-resistant and easy to grow. 85 days.
Medusa- Dwarf, naturally compact, multi-colored Medusa Ornamental Pepper grows well indoors as a potted plant and as a bedding plant from spring through Christmas. These are sometimes referred to as Christmas Peppers.
Nippon Taka- Uniform and vigorous, with short internodes. Each cluster holds 8-10 small, bright red fruits – a real standout in any arrangement. Plants are resistant to anthracnose and phytophthora
Pretty in Purple- leaves of these spreading but upright plants are solid purple or variegated purple and green. The 3/4″, rounded, glossy, deep purple peppers ripen to yellow, orange, and finally scarlet. The pungent fruits may be used as a hot pepper seasoning.
Poinsettia- Reminiscent of its namesake, the crown of this plant bears clusters of brilliant red peppers arranged in a circle like the petals of a poinsettia. Thin, 3-inch long peppers point upwards atop dark green foliage, making for a very pretty plant. The fruit is edible, although very hot. Striking ornamental that would also be well suited to containers. 90 days.
Riot- Colorful 2 to 3 inch long narrow hot peppers erupt into a riot of color atop short, compact plants for a gorgeous ornamental display. Peppers start out yellow, progress to orange, and finally to deep, bright red, creating a long lasting, multi-colored effect that is reminiscent of brightly burning flames. Riot was developed by Dr. Jim Baggett at Oregon State University, and although classified as ornamental, the peppers are edible. 60-70 days.
Sangria- Unbelievably profuse, this bright upturned peppers fill the garden and your best containers with every bright shade of orange, red, crimson, scarlet, magenta, lilac, and purple over a long, lovely summer season. The best ornamental pepper for profuse fruiting and bold party colors.
Super Chili- An early-bearing pepper with a high yield of colorful and fiery hot 2.5 inch long peppers. Peppers are held upright. Former All-American winner. Great container or border plant and when planted in masses, is very striking with its dozens of colorful peppers.
Bulgarian Carrot- Super-hot little orange carrot-like peppers.
Cheyenne- Sweet and hot cayenne for fresh use.
Hungarian Hot Wax- Productive yellow hot pepper. 5 in. tapered fruit; easy to stuff and roast. Ripen yellow to orange. Not overly hot.
Inferno- Good yields of 8″ long by 1 ½” wide banana shaped hot peppers. Peppers are mildly hot and turn from yellow to red when mature. Plant has green stems, green leaves, and white flowers. An excellent early variety used fresh in salads, frying, or pickling. 72 days.
Santa Fe- Spicy, 4-inch peppers are a glowing gold in color and quite warm. Makes pretty pickles and salsa. Ornamental plants give heavy yields over the entire summer, making this variety choice for home or market gardens. Introduced in 1965. Yummy!
Protect diversity in seeds. Look for non GMO seeds.