Hot Peppers

This rare pepper is was discovered by journalist Frank Tolbert while he was working for the Dallas Morning News. He had an interest in chili peppers of all kinds. One of his favorites had an unusual shape. Some believe the fruit look anatomical. Frank made what he called some of the best chili in Texas using Red Peter peppers. Flavorful and fruity, Red Peters are good roasting peppers. They are also hot - 10,000 to 25,000 scoville units. The fruit are 4 to 6 inches in length and mature from green to red. Plants grow 20 to 30 inches in height. 80 to 85 days.

These compact, mound-shaped plants have tiny leaves and grow no more than 1 foot tall. They become covered with very hot, ½ to 1 inch long red fruit that is held upright on the plant, creating quite a showy display. 90 days.

This may be just what you are looking for - a much hotter Thai hot pepper having between 75,000 and 85,000 scoville units of heat. You can grow Thai Scorpion in a container, but you will need support for the 26 to 30 inch tall plants that have very impressive and heavy yield. Peppers are pendant with good leaf cover protecting them from sunburn. The 5 to 6 inch fruit start as a dark green color and progress to a brilliant glossy red. 75 to 85 days.

We love hot peppers, and we hope you will love the Dragon Cayenne. It can be used for fresh or dried fruit. It offers that kind of kick that lingers on your tongue. Strong plants produce an abundance of fruit, that are fiery finger-size pods. Good production over a long growing season. 15,000 to 25,000 scoville units. 65 to 70 days.

Beautiful, clear lemon-yellow cayenne peppers really load up on compact plants. Slightly curved peppers become about 4 inches long and ½ inch wide. This is an unusual color in a hot pepper, making it a real standout in the garden. 72 days.

Absolutely beautiful ornamental pepper is the blackest of any pepper plant we’ve ever seen. Compact plants grow no more than 2 feet tall with deep purple-black foliage, dark stems, purple flowers, and jet-black tiny peppers. The effect is quite striking in the vegetable garden. Peppers are edible although very hot. 90 days.

The first hybrid chili pepper bred for increased yields and ornamental appeal. 2-1/2 inch cone shaped peppers have a thin, hot flesh that changes from green to orange to red. Borne upright on the semi-compact plant. Use fresh or dried in peppery ethnic dishes. 75 days.

This pepper is related to the habanero, but offers earlier maturity and larger fruit that ripens to bright fire-engine red. 3 to 4-in. elongated, crinkled fruits are as fiery hot as regular habanero. Tall plants bear a great abundance of peppers that continue bearing all season and may be more reliable than habanero in colder climates. 90 days.

Ancho Ranchero offers large fruit that are 5 – 5.5 inch, by 3 – 3.5 inch fruit. The plants are large with plenty of cover to protect the fruit. The dark green fruit ripen to bright red. You can use either color for fresh cooking (poblano),and the red fruit can be dried for making powder (ancho). Pungency is 1000 to 2000 scoville units – which is a mild heat. TMV resistant. 70 to 77 days.

This pepper from Spain is traditionally used in its immature green stage, when it is picked quite small and fried in olive oil and served as a tapa. When harvested small, peppers are mild, but get hotter as they grow. At maturity, they are about 2½ inches long and 1¼ inches wide, deep red and fiery hot. 65 days.

ALL AMERICA SELECTIONS WINNER. This ornamental pepper seems to explode in a riot of color, bringing bright orange and red to landscapes or containers. Chilly Chili is safe to use around children because the peppers are not pungent. 2 to 2½ inch long fruit are borne above the foliage and start out greenish-yellow, then turn to orange, and finally to dark red. Plants grow about 1 foot tall and wide.

So named because of its shape resembling a mushroom, it is also sometimes known as a squash pepper for its resemblance to a patty-pan squash. Maturing to golden yellow, this is an extremely hot fruit. Abundant harvests of these thin-skinned, 2 inch peppers. 80 days.