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.
ALL AMERICA SELECTIONS WINNER. The first hybrid pasilla pepper, which is best known for its distinctive nutty and spicy flavor in molé sauce. 7 to 9 inch long peppers start out green then mature to a dark chocolate color. They may be used fresh or dried, adding rich, smoky flavor but very little heat to dishes. 80 days.
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.
Reminiscent of its namesake, the crown of this plant bears clusters of brilliant red peppers arranged in a circle like the petals of a poinsettia. Thin, 3-inch long peppers point upwards atop dark green foliage, making for a very pretty plant. The fruit is edible, although very hot. Striking ornamental that would also be well suited to containers. 90 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.
This very different habanero is the result of an accidental cross between a chocolate-colored habanero with an orange habanero, resulting in striking coloration and extreme heat. Peppers start out as light green with a bit of purple streaking, progress to a mustard-hued peach before finally ripening to pure orange. Fruit is large and quite ruffled, making for a very beautiful habanero which is also shockingly hot. Tall plants are quite productive. 90 days.
Also known as the bird pepper or chilepiquin. Released from New Mexico State University's Chile Pepper Breeding Program, and unique because the fruit falls from the stem at maturity, making harvesting easier. Oblong small fruit sets high in the plant canopy and when dried, has a pungency of 97,000 Scoville units. 120 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.
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.
Very large ancho peppers are perfect for stuffing into chiles rellenos as well as use in chili and other dishes where mild to moderate heat is needed. Deep-green, flat and tapered peppers mature to 6 inches long and about 3 inches wide, with a high percentage of 2 lobes. Tall, large plants are high yielding and perform well even under cooler conditions. 90 days.