ALL AMERICA SELECTIONS WINNER. Extra-large and tasty jalapenos grow on vigorous, compact plants that set a huge amount of concentrated fruit. Thick-walled and glossy green, these 4 inch long peppers are great for stuffing, grilling, canning, or using in salsa. They have 2,500 Scoville units of heat, which is perfect for most tastes. Get your jalapeno recipes ready to make use of a very large harvest from these disease-resistant plants. 65 days.
Enormous jalapenos that are bigger than any we have trialed in the past. The fruit are nearly 5 inches long and produce great yields of outstanding fruit that turn from green to red. The heat does not linger on your tongue. Flavors and aroma are more complex that most jalapenos, so Paquime is really great for making salsa. It is also great for grilling or stuffing. 70 days to mature green fruit.
Small, thin-walled glossy green peppers are popular as tasty appetizers that are most often pan-fried in a little olive oil and sprinkled with salt. Usually the flavor is bright and a little sweet, but every so often a pepper will appear with a shot of spicy heat. It is said that 1 out of 10 to 20 peppers will be hot. It is this element of surprise that makes eating these peppers so much fun. Easy-to-grow plants have a spreading habit and produce very abundant harvests. 60 days.
One of the hottest and most productive jalapeno varieties on the market, this one yields 4-inch long peppers over a long season. These jalapenos are of top quality and turn out smooth and very dark green. Large, vigorous plants produce excellent yields and are resistant to Potato Y virus and 3 races of bacterial spot. 70 days.
Ranked as the hottest pepper in the world by Guinness, and registering at over 1,500,000 scoville heat units, this is not a pepper for the timid. The fruit average 1.5 to 2 inches in length and have a nice fruity flavor if you are able to dilute the heat in your favorite dish to something you can eat. Fruit look like a bumpy little devil with a pointed tail. Reaper seeds are difficult to germination and require a heating pad and thirty days just to sprout. 95 days. 60% germination.
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. 76 to 80 days.
Jumbo jalapeno that is not only longer than the standard jalapeno, but also wider, heavier, and hotter. Very vigorous plants are excellent producers of these 4 inch long peppers. Beautiful fruit ripen to red upon full maturity. 75 days.
This pepper follows the first hybrid Anaheim-type chile, and it is more productive with much larger fruit than other Anaheim varieties. Huge crops of 8 to 10 inch long, 4 oz. fleshy peppers appear over a lengthy harvest period. This is the classic “California green chile” and has a mild pungency. 68 days.
When fresh and still green, these mildly hot, heart-shaped peppers are stuffed and made into chiles 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. 76 to 80 days.