Hot Peppers

Wow. These smooth, giant, meaty peppers grow up to 5 inches in length. Fruit are meaty with medium heat. Great for stuffing or grilling or salsa. Plants reach 18 to 24 inches. 70 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.

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 Ancho 101, with Scoville units from 600 to 1,800. 75 to 80 days.

The name of this pepper says it all, because it is just perfect for making into homemade salsa! The heat level is in the medium range, about the same as Jalapeno. Also useful for picante sauce and various other Mexican dishes. The smooth green peppers are 8 to 9 inches long and 1 inch wide, ripening to red. 73 days.

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.

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.

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.

Fiery, thick-walled peppers grow 3 inches long and 1½ inches wide, with rounded tips. Dark green at first, then turning red. Good for fresh use or pickling; famous for nachos and other Tex-Mex dishes. 75 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 germinate and require a heating pad and thirty days just to sprout. 95 days. 

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.

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.

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.

Concentrated set of wrinkled, very pungent fruit, 6 inches long and 1¼ inches in diameter. Very pungent, even when small. Useful for sauce and drying. 76 days.

Bountiful harvest of pencil-shaped fruits that are 5 inches long and ½ inch thick, but often curled and twisted. Flavor is red hot and best used in very hot dishes. Easily dried. 75 days.

Hot cherry peppers start out dark green but turn to bright red when they are ready for harvest. Disease-resistant plants produce abundant harvests of these round to slightly pointy peppers. With a Scoville rating just above 1,000, these cherry peppers pack a pleasant heat and can be enjoyed as pickled peppers or as appetizers stuffed with cheese. 65 to 70 days.

Very hot chile called for in many recipes. Candle-flame shaped fruit are 2¼ inches long, green, then red at full maturity. Borne on attractive 30 to 36 inch branching plants. Suitable for salsas and sauce recipes as well as eating fresh. 75 to 80 days.

A blistering-hot pepper 40 times hotter than Jalapeno! Among the most potent ones we sell. Wrinkled fruit is 1 inch long and 1½ inches wide, with a tapered end. Peppers begin as light green then turn to golden-orange and are loaded onto 36 inch tall plants. 90 to 100 days.

Early maturity is the hallmark of this jalapeno. The 3 inch fruit are 1 ½ inches wide, and have plenty of pungency. Great for fresh salsa, or in cooking. 67 days.

Medium-hot peppers, especially good for pickling. Canary yellow, then bright red at full maturity. 6 to 8 inches long and 2 inches across. Plants are 20 to 24 inches tall. 70 days.

Also known as the “New Mexican Chile,” this moderately pungent fruit is deep green, but turns red at full maturity. Peppers are 7½ inches long and 2 inches wide, and borne on tall, productive plants. Tobacco Mosaic Virus resistant. Excellent for canning, freezing or drying. 75 days.

This popular seasoning pepper from Peru has a hot, citrusy flavor and is somewhat rare outside of South America. Robust plants become covered with the 2 inch long peppers that contain very few seeds and ripen to a beautiful bright sunshine yellow. True to their name, when peppers are cut open, they release a pleasant aroma of fresh lemons. These are very hot and easily dried for storage. 90 days.

Fiery hot, this is the one that has made Tabasco sauce famous. Green leaf strain that grows best in the South and East. Light yellow-green peppers turn to red and grow on tall plants. 80 days.

The largest of New Mexican varieties, this pepper has pods up to 12 inches long that weigh as much as 4 ounces. Their size makes them a favorite for chiles rellenos. Medium-hot pungency and plants set fruit under hot, dry conditions. 80 days.

ALL AMERICA SELECTIONS WINNER. This is a Fresno-type pepper, bearing brilliant red fruit that are cone-shaped and about 4 inches long. In their green stage, they are fairly similar to a jalapeno, but the mature red peppers develop more heat and a complex flavor described as fruitier and smokier. Enjoy their unique flavor in hot sauce and salsas, as well as cut up fresh on tacos. Succeeds not only in hot, dry areas, but also in a wide range of growing conditions. 75 days.

Hot cherry pepper is round and matures from green to bright red. Popular for pickling and preserving. May also be stuffed with cheese and used as a popper. Scoville rating ranges between 1,000 and 2000.

The fruit of this jalapeno turns dark purple and stays that way for a long time before finally ripening to red. Peppers are somewhat larger than regular jalapeno, but with the same thick walls and fiery heat. Great for use in salsas. 75 days.

4 inch long, slightly wrinkled peppers taper to a blunt, lobed end and are very popular for pickling. They have a mildly hot but exciting flavor, and are commonly jarred for use in Greek salads and salad bars. Expect an abundant harvest. 62 days.

ALL AMERICA SELECTIONS WINNER. This hybrid serrano combines big, extended harvests of large, firm peppers with resistance to 3 races of Bacterial Spot, Potato Virus Y, and nematodes. These peppers are 4 inches long and 1 inch wide with 3,000 Scoville units of heat, making them great for giving an extra kick to salsas and pico de gallo. 75 days.

This strain from Greece is somewhat rare and prized by those who want the peppers for pickling. Because they are smaller and lighter in color than the regular Pepperoncini, homemade jars of these golden peppers look more like the commercial product. Same hot flavor as the other Pepperoncini, and the perfect additions to Greek salads. 62 days.

Medium-hot peppers with a distinctive flavor are 4 to 6 inches long and deep orange-red with brown tones. The name means “little gourd” for the rattling sound the seeds make in the dried pods, which are good for adding to salsas and sauces. 90 days.

This pepper is big, with thick flesh - 4.5 x 1 inch. Pungency is 2000 to 5000 scoville units and perfect for poppers, stuffed with cheese and fresh cilantro. They tend to set fruit for an extended period. Resistant to PVY and TMV. 70 to 75 days.

Also known as the Ghost Pepper, this is one of the hottest peppers in the world, bearing extremely hot, red fruit about 2½ inches long. In 2007, Guiness World Book of Records named it the hottest pepper and listed it as 1,002,304 Scoville units. It has since been surpassed, but it’s still plenty hot and should be handled with great care. Germination may take up to one month. 100 days.

Large to extra-large jalapeno produces high yields of uniform, smooth peppers with the classic jalapeno shape ending in blunt tips. Peppers have a high pungency rating and are reliably hot. Large, vigorous plants are widely adaptable to a variety of climates and highly resistant to Potato Y virus and Bacterial Spot races 0-3 and 7-8. 75 days.

This wonderful seasoning pepper from Trinidad may look like a typical habanero, but it has no heat. What it does have is delectable pepper flavor that adds so much to make Caribbean dishes really special. Pendant peppers are 1 to 1½ inches long and mature to golden orange-yellow. Plants are tall and prolific. 80 to 85 days.

This large  green chile pepper is a more vigorous version of Big Chile and is the new generation of this popular type of pepper. Stronger, disease-resistant plants yield early harvests of huge chiles that can become 9 inches long. Average pungency is a mild 500 Scoville units. These peppers are great for roasting or used fresh in all your favorite spicy dishes. 68 days.

Developed by the Chile Pepper Institute, this pepper has all the wonderful flavor of a habanero but with very little heat, only about 800 Scoville units. The distinctive habanero citrus-like aroma and flavor remains and many people can enjoy it better without the searing heat of a regular habanero. The word “suave” means smooth or mild in Spanish, and that is descriptive of the mellow flavor this variety delivers. 95 days.

This mix contains red, yellow, purple, green, and orange colored cayenne varieties. The small tapered three inch fruit are pungent. They are edible and make an excellent display for ornamental gardens. When dried, they keep their attractive colors. Plants grow up to 20 inches in height. Average maturity 57 days.

8 to 10 inch long cylindrical peppers are thin walled, and dark green ripening to dark brown. They have less than 250 Scoville units and are mainly used dried for their rich, smoky flavoring in sauces. 75-80 days.

This jalapeno has less pungency than most jalapenos. 1000 to 1500 Scovilles when not under stress. Most jalapenos have 3000 to 6000 scoville units. The 3 “ fruits are shiny and dark green, and early to mature. Tam jalapeno also has disease resistance thanks to Texas A&M university breeding. Enjoy the jalapeno flavor without as much heat. 70 days.

Hybrid Hungarian hot wax pepper. Very productive plants bear 8-inch long, very hot banana peppers with medium-thick flesh. They mature from yellow to red and are larger than older, open-pollinated types of Hungarian Wax. Great for pickling. 60 days.

Extremely hot variety is originally from Thailand, and bears thin-fleshed peppers that are used especially in Oriental dishes. Clusters of bright-red peppers ripen on the tops of plants, with individual fruits up to 3 inches long. 90 days.

This bright-red version of Habanero is one hot pepper – a staggering 285,000 Scoville units! The fruit shape and size are much like the regular Habanero, wrinkled 1 to 1½ inch long peppers with a tapered end. These peppers turn a brilliant red upon maturity and grow in abundance on 3½ foot tall plants. 90 to 95 days.

A Capsicum chinense very similar to Habanero, but later in maturity with fruit that is not quite as long. Tall, vigorous plants bear peppers that begin as green but mature to red. Fruity aroma and same blistering heat as the Habanero. Now available in red and orange varieties. 120 days.

This extra-large habanero is not only special for its size and productivity, it also ranks as one of the world’s hottest peppers. Expect an impressive harvest of these 2½ inch long chocolate-brown peppers, but handle with care as these fruit are searingly hot. This is a beautiful and very tasty habanero. 85 days.

ALL AMERICA SELECTIONS WINNER. A hot banana/ Hungarian wax type of pepper that is earlier and more prolific than other versions. Delicious, thick-walled peppers are 7 inches long and very colorful, turning from yellow to orange and finally red. They are just right for grilling, roasting, pickling, or eating fresh. Tall plants are resistant to Tomato Spotted Wilt Virus as well as bacterial leaf spot races 0-3, 7 and 8. 65 days.

All-America Selections is calling this jalapeno pepper a game changer. You can harvest up to 50 4-inch fruits per plant, and all at once! Perfect for canning, pickling or making stuffed and roasted peppers. Put them in your favorite soup or salsa. Because they can hold on the plant longer than most jalapenos, you can take that weekend trip and they will be there when you come home. Pungency 2500 to 6000 scovilles. 60 days.

Fiery hot, wrinkled yellow peppers are related to habanero, and are at least as hot if not hotter. The searing heat has an excellent, citrus-like flavor that can be appreciated in the seconds before the heat sets in. Originally from Africa, these plants become 3 to 4 feet tall, maturing abundant crops of fruit earlier than plants of habanero. Peppers are 2 to 3 inches long with a wide top that tapers down to a point, and are shriveled all over. 80 days.

Beautiful, 3½ inch long, bright-orange peppers have the shape and color of a carrot, but are quite hot. Fruit is produced in abundance on short plants. The flavor of these chiles is not only hot, it is also fruity, lending itself to use in chutneys, salsas, sauces, and even hot pepper jelly. Bulgarian heirloom variety. 67 days.

This form of Scotch Bonnet turns orange when fully ripe. While it resembles the habanero, its flavor is fruitier, making it a favorite in Caribbean cooking for pairing with tropical fruits. At 200,000 Scoville Units, it is searingly hot but delicious when combined with other food. 75 to 100 days.

This is popular for its use as a pickled pepper to go on hot dogs and other sandwiches. It is especially well known as an essential condiment in a Chicago-style hot dog. Peppers resemble Tabasco peppers, but are larger, about 1½ inches long and ½ inch wide. Medium-hot. 75 days.