Medium sized chile growing to an average of 6-10", mildly hot and popular in southwestern cuisine. Use them to make Chile Rellenos, a fried and battered pepper stuffed with cheese. Deep red when fully ripened.
anaheim
One of the most beautiful peppers ever grown, this compact, 15" tall gem grows fat, 1" long, purple peppers from gorgeous lavender flowers that ripen through the rainbow to red. Medium-hot flavor.
aurora
The name Biquinho means “Little Kiss”. The Biquinho Red has a little more heat than the Yellow variant with less citrus fruity flavor tones. The heat level peaks at only a few thousand Scoville Units so they are below the average Jalapeno in heat. Also knowN as “Little Beak Peppers” resembling a pointy birds beak and “Sweety Drops” in Gourmet stores when sold pickled.
biquinho red
This little pepper from Brazil packs a lot of flavor into a little package. Marble sized fruits with a pointed blossom end (biquinho is Portuguese for “little beak”) have all the tropical fruity flavor of the chinense peppers (habanero family) but with barely a suggestion of heat. Sturdy, upright plants are perfect for container growing.
biquinho yellow
The Carolina Reaper was originally bred by Ed Currie, who runs PuckerButt Pepper Company in South Carolina. As of 2013, it is officially the world's hottest pepper averaging 1,569,300 on the Scoville scale.
Be very careful with these as they will set your head on fire. Use gloves at all time when interacting with them.
carolina reaper
Slender, long peppers turn bright-red and are very hot. Two feet tall plants are vigorous and productive. This heirloom has been popular many years for drying, using as a spice, and making ristras.
cayenne
Early, quick-drying for ristras. Attractive taper and bright red when dried. Flavor is sweet and hot. Matures early. Thin walls. High yields. Widely adapted. Fruits average. 5–6" long.
cayenne red rocket
Long, slender pepper that is fairly hot to the taste. The bush can get fairly tall, up to 2-4 feet. The de arbol chile originated in Mexico, and today, is popular in Western Mexico. It is related to the cayenne pepper.
chile de arbol
Screaming hot little peppers turn a rainbow of vibrant colors; from purple, cream, yellow, orange to red as they ripen. I have a friend who loves to cook with these. The plants are great for ornamental containers.
chinese 5 color
A wonderful, ornamental pepper. These compact plants have a wonderful bluish tinge and produce lovely, small violet-blue fruit that is quite hot. Production is heavy, thus creating a stunning display of color that can’t be missed! Perfect for ornamental landscaping or in pots.
filius blue
Small space gardeners will love this one! 10-in. plants, ablaze in upright tongues of flame tinted peppers are grown mostly for ornamental purposes. The 3-in. pointed peppers are indeed edible though heat may vary. Perfectly brilliant when potted. Plant in groups of three for eye-catching displays.
fire and ice
The Holy Mole chili pepper was developed as a hybrid of the Pasilla chili pepper to give gardeners an earlier and bountiful harvest yield of peppers. Holy Mole is mildly hot with a faint nutty flavor. As they mature, the peppers will turn dark green, then, finally, a rich dark brown color. Holy Mole peppers for use in mole (Moh-lay) sauce.
holy mole
Spicy, fairly hot, banana shaped fruits, 6" long and 1-1/2" across - perfect for pickling. Matures from light yellow to bright red. Best hot pepper for cooler climates. Ever-bearing plants are 16 to 24" tall, strong, upright
hungarian yellow wax
3" to 4" inches long and about 1 1/2" wide, these cone-shaped, thick-walled fruits are borne in great numbers on very vigorous plants. They are ready to pick when dark green, delivering a wallop of pure heat! You could also allow them to mature and they will turn bright red.
jalapeno early
One of the world's hottest peppers, with readings in excess of 1,000,000 Scoville units! It starts out slow but eventually makes tall plants, exceeding 4 ft if it's happy. The thin-walled, wrinkled, pointed fruits reach 2-3" in length, ripening mostly to red.
Be very careful with these as they will set your head on fire. Use gloves at all time when interacting with them.
ghost
Habanero is about as hot as they come, without stepping into the "superhots" territory When added to salsa or dip, this little pepper will make your taste buds shout! Compact 12 inch plants yield thin walled peppers that start out dark green and ripen to a red color.
habanero red
Hot Peppers
jalapeno m
A thick-walled jalapeno pepper with the same fiery hot pungency, this uniform strain does quite well in cooler climates. The 3-1/2" x 1" tapered, sausage-shaped fruit are smooth and deep green turning red. Heavy yields are produced on upright plants.
An impressive jalapeno from Mexico. Jumbo, 4" fruits are fatter, thicker, heavier, a bit hotter, and up to a full inch longer than regular jalapenos and start green, maturing to red. Plants are vigorous and high yielding, bearing fruit about a week earlier than is typical jalapenos.
jalapeno la bomba
jalapeno mucho nacho
This early maturing plant produces high yields of 2 ¾” long by 1” wide hot peppers with good flavor and medium heat. Large, 2-3/4" long by 1" wide, dark green fruits have thick walls with little to no etching and are great fresh or used for 'poppers'. Strong plant.
jalapeno jalafuego
Large, quality jalapeño great for stuffing, as each pepper can reach a colossal, 4" long. Hotter, larger, and more productive than other jalapeños. At the higher end of the heat scale for jalapeños.
Not your ordinary jalapeno. This pepper turns bright orange when mature and is a lightly spicy and beautiful jalapeno. Ornamental and extremely prolific, well adapted to the hot climates. With a fruity, sweet flavor this pepper, ripens early. They are perfect for fresh-eating, stuffing, pickling, or roasting!
jalapeno goliath
jalapeno pumpkin spice
Giant, 5" by 2", broad shouldered, thick walled beauties mature from a dark, glossy green to scarlet red. Their large size and consistent production all season long makes them ideal for all your slicing, grilling and stuffing needs. Fruits pack good heat with excellent flavor and texture.
2023 AAS Edible – Vegetable Winner
This is a determinate jalapeno that sets most of its fruit in a short window so there is a large (as many as 50 fruits per plant) number of fruits ready all at the same time. Perfect for canning, pickling, and making roasted stuffed jalapenos for a crowd.
jalapeno fooled you
jalapeno san joaquin
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.
Created at Texas A&M University, this jalapeno is a lot milder than its brothers and sisters. In short, if you like the taste of the Jalapeno but can't take its heat, this one is for you! TAM Jalapeno is a very productive variety that is resistant to disease.
jalapeno craig's grande
jalapeno tam
This early maturing plant produces good yields of large 4" long by 1" wide hot peppers. Peppers are medium hot, have thick walls, and turn from glossy green to red when mature. Perfect for slicing, stuffing, roasting, grilling, or pickling. An excellent choice for home gardens, farmer’s markets, and market growers.
Also called Aji Limon or Lemon Chile and very popular as a seasoning in Peru and across South America, it’s difficult to find elsewhere. Very highly productive - often growing 100 peppers each - these are robust, hardy and compact, growing 2 – 3 feet tall and covered with 2 1/2 inch long, lemon-yellow fruit.
lemon drop
From what I see doing my research this is a Hatch type chile. From New Mexico, this smooth-skinned 5" to 8"chile is perfect for chile rellenos, enchilada sauce, and stews. Ranging from mildly hot to moderately spicy, it's also sweet and fruity when red.
numex sandia
Unique peppers are famous in Spain at tapas bars. Named after the town where they originated. Padrons are crisp, the color of limes and mature to a fiery red. Harvest when they are 1" to 1 1/2" long. One out of 10 fruits will be hot, the rest will be mild. All the fruits become hot if allowed to grow more than 2-3" long.
(My husband must have picked a hot one to share with me, "It's not very spicy at all", he says, uh huh, my mouth was on fire for about 20 minutes!)
padron
The popular little, thin, pickling pepper. Fruits have superb flavor and just a little heat. Small plants. This heirloom comes from southern Italy. They mature to a lovely golden color.
pepperoncini golden
The largest of New Mexican varieties, this pepper has fruit up to 12” long that weigh as much as 4 ounces. Their size makes them a favorite for chiles rellenos. Medium hot pungency. As an advantage, plants are able to set fruit under hot, dry conditions.
numex big jim
santa fe grande
A pretty chile, Santa Fe Grande pepper (also known as Guero) matures from yellow to orange-red with mild heat and slight sweetness. It works well either cooked or fresh for salads, salsas, and other dishes based on chile peppers
royal black
This is a great compact plant that grows up to 2 ft. tall with elegant dark purple foliage and black stems. Royal Black pepper plants produce purple flowers and tiny peppers that grow to about an inch long and are shaped like little teardrops (similar to a Pequin pepper). Peppers turn from their dark purple-black color to a deep red color when they mature. Very spicy.
Commonly known as Scotch Bonnet or Cachucha in the Caribbean, this thin skinned hot pepper is a major cash crop for the region. With a Scoville rating varying between 10,000 and 150,000, its wide range of heat is unique. Environmental conditions such as moisture and heat, have a significant effect on levels of capsicum.
poblano
scotch bonnet
The poblano is a mild chili pepper originating in the state of Puebla, Mexico. It is called an ancho or ancho chile when dried. Stuffed fresh and roasted it is popular for Chile Rellenos, a battered and stuffed with cheese dish.
Large plant bears lots of very hot and pungent chiles with a distinctive flavor and fairly thin skins. They originated in the mountainous regions of Mexico.
poblano san luis
serrano
High-quality, uniform peppers are dark green, maturing to red, then mahogany. Mildly pungent peppers, 1,500 to 4,500 Scoville units, are 6 inches long and 3 inches wide. They are used fresh, but are also excellent for drying (then they are called Ancho).
Yellow/orange/peachy fruit grow to about 3″ long and ripens to a lovely peachy orange color. Definitely a hot pepper but does have some sweetness with tropical fruit undertones. Ripens early and produces well even in cool growing conditions. A delicious modern selection bred by Chris Fowler in Wales, UK.
I have a customer who raved about it and brought us some preserves made from it.
poblano L
sugar rush peach
Dark-green peppers mature to almost brown and are 5 inches long and 2½ inches wide with a slight taper and blunt end. These are a little longer and milder than other poblanos, with Scoville units from 600 to 1,800.
Originally from Mexico - taking its name from a Mexican state—this small, very hot pepper's a favorite in the South, where the plants grow tall and are covered with the petite light yellow-green to red fruits. Best known as the pepper that lends the kick to the namesake hot sauce from Avery Island, Louisiana.
pepperoncini red
tabasco
The bushy plants provide good scald protection. Sweet yellow peppers turn red in the fall and become amazingly sweeter. Try this unique variety eaten raw or pickled in the traditional way.
A hot heirloom chili from Thailand, these peppers are used in almost every dish in old Siam. Small pointed fruit are easy to dry and turn from green to bright red in color. Their pungent heat is loved in many dishes.
thai
This pepper is native to the district of Moruga in Trinidad. On February 13, 2012, The Chile Pepper Institute identified the Trinidad Scorpion as the hottest chili in the world, racking up more than 1.2 million Scoville units. In 2013, the Carolina Reaper took the stage as the hottest pepper. The Trinidad Scorpion has a tender fruit-like flavor, which makes it a sweet-hot combination.
Be very careful with these as they will set your head on fire. Use gloves at all time when interacting with them.
trinidad scorpion
pot-a-peno
Fruits average 4-6 oz. and are better tasting and more disease resistant than Early Girl. Plus bigger yields. Good taste for an early tomato. Widely adapted.
Indeterminate
Early, easy and abundant. Takara is all that—with dozens of wrinkled thin-walled fruits borne early on compact well-branched plants. Pick when light green and less than 3" long, and blister them whole in a hot oiled skillet. Serve with flaky salt and eat everything but the stem.
shishito takara
Large plant bears lots of very hot and pungent chiles with a distinctive flavor and fairly thin skins. Although they look playful, they are hot.They originated in the mountainous regions of the Mexico.
My husband loves these little guys.
volcano candy