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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.