This is a heavy pepper, and not only is it absolutely huge, it is also deliciously sweet, especially when it fully ripens to golden yellow. Thick walls and a high vitamin C content lend it well to using fresh in salads or for cooking or stuffing. 77 days.
This chili pepper is different from others in its class, sporting 6 to 9 inch fruit that mature green to red and taper to a point, reminding us of its namesake – Texas Longhorn cattle. Pungency reaches 10,000 to 20,000 Scoville units, offering a punch for those who like it hot, and flavor just right for salsa. Plants grow to 40 inches and will require staking due to heavy yield potential. Does well in hot climates. 85 days.
This widely adapted pepper produces an abundant set of fruit that mature from green to red on plants reaching up to 30 inches in height. There are so many fruit, you will be challenged to keep up with the green roasters while many turn to red for a sweeter and more complex flavor. Fruit are normally harvested between 6 and 7 inches in length, and 1 ½ inches in width. 75 days.
A new blocky bell pepper that matures from green to yellow. Bred for productivity, Sweet Amarillo really loads up the fruit. It can grow well in the garden or even your greenhouse. 77 days.
When you buy a packet of the Rainbow blend, you get green, red, yellow, orange and purple colored bell peppers. The multitude of colors makes this a very popular mix. What a nice presentation at a farmer’s market and what a nice treat for your friends and family. Average maturity 60 days.
An improved Santa Fe Grande type that offers earliness, superior size, milder flavor, and higher yields. Fleshy peppers, 4 in. long and 2 in. wide, ripen from yellow to red and have 500 to 600 Scoville units. Use them for salsas, sauces, and pickling, or try them stuffed and then grilled. Vigorous plants set fruit continuously throughout the season. 66 days.
Many commercial growers know about this pepper because of the jumbo sized fruit that sells quickly at the produce stand. However, home gardeners can now benefit from the productivity, large size, thick walls, and great taste. It has resistance to TMV as well. 75 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.
After trialing successfully in multiple locations across the U.S. this pepper has what it takes to be a top performer in your farm or garden. Yield potential is very high, and you also have protection from bacterial leaf spot races 1-3, 7 and 8, plus Tobacco Mosaic Virus. The blocky bell shaped fruit ripen from green to orange very quickly, and measure 3.5 by 4”. Ripe green fruit are available in just 55 to 60 days from transplant, and mature orange fruit in 70 to 75 days. And did we mention, it is really a sweet treat?
This blocky bell pepper offers more than just good taste and large size fruit. It resists 5 races of bacterial leaf spot, phytopthora blight, tobamo virus, and has great yield potential. The 4 to 4 ½ inch fruit ripen from green to red with thick walls. 73 days.
A 2018 All-America Selections winning habanero that has no heat. It offers all the flavors of a traditional habanero, but it will not trouble those who can’t eat a hot pepper. In addition, the variety is early-maturing and produces up to 100 peppers per plant. Fruit matures to a brilliant red. 85 days.