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.
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.
AAS WINNER. Outstanding yield, good looks and flavor combine with earliness to make this pepper a winner. Wedge-shaped fruit is 3 to 5 inches long, pale yellow at first, maturing to orange-red; very sweet when ripe. Plants perform well in both hot and cool regions. 60 days.
Golden-yellow at full maturity, these peppers are thick-walled, meaty, and really sweet. Square-shaped fruits are about 4 inches long and wide, and grow upright on healthy plants. Expect great production of these beautiful peppers. 73 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.
Originally from Hungary, this wedge-shaped sweet pepper starts out white then deepens to orange and red when fully ripe. Pendant fruit is about 4½ inches long with thick, sweet flesh, and is produced in great abundance, even when conditions are less than ideal. 75 days.
Awarded for its earliness, yield, size and flavor, this is one of the biggest Italian-type sweet peppers you’ll find anywhere. Peppers turn from green to red, and at 8 inches long with a lobed tip, they resemble a cross between a Marconi and a Lamuyo-type pepper. They are sweetest when red and are good for salads, but really are outstanding when grilled or roasted. 63 days.
Extra-large blocky bell peppers mature from green to bright yellow on sturdy plants that are highly productive. Thick-walled peppers are 4 to 5 inches long and nearly as wide. They are heavy and quite meaty, perfect for adding bright color and sweetness to salads and stir-fries, or try them roasted and charred on the grill. Plants are resistant to Tobacco Mosaic Virus. 70 days.
Narrow, twisted, 2½ inch long peppers stand upright above diminutive plants, in a stunning display of color – ivory to yellow, orange, and finally bright red, with all color stages appearing together. Plants grow no taller than 6 to 8 inches and become covered with colorful peppers. Medusa is wonderful for planting in landscape borders or small containers. These peppers are non-pungent.
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.
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.
It’s hard to imagine a bell pepper much finer than Better Belle, but this improved version offers wider adaptability and even better production than the original. Thick-walled, 4-lobed peppers are 4 inches tall and 5 inches wide, and start out green but mature to a bright, shiny red. Vigorous plants are Tobacco Mosaic Virus resistant. We love this variety for its top-quality fruit and dependably high yields. 75 days.
One of the largest elongated bell peppers available. 3 to 4 lobes and thick walls. This improved variety sets more and even larger fruit than the original, and is resistant to Tobacco Mosaic Virus. Excellent in the Northeast as well as other areas. This is an outstanding performer and one of our very favorite peppers. 72 days.
Large bell peppers reliably turn red even where the season is short or weather is cool. Strong, sturdy plants become loaded with big, blocky peppers that are delicious at both green and red stages. Despite the name “King of the North,” gardeners in all areas can succeed with this outstanding variety. 70 days.
An ornamental piquin-type chile with green leaves and purple fruit that ripens to yellow, orange, and then red. This variety has fruit in all four color states at the same time. Very striking and great for containers. 120 days.
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.
Cayenne Sweetness looks hot and you will be tempted to think it is even after harvest, but it has neither heat or pungency, only the sweet taste of the true flavor of a cayenne. Bright 5 inch pods can be eaten fresh, or mixed in a salad. Cut them up and add to an omelet, or saute them with onions or shallots for a special side dish. 75 days.
Cienfuegos yellow is the perhaps the most fragrant and fruity of the series. It still has the heat, ranging from 250,000 to 350,000 scoville units. High yield potential and early maturity are the hallmark of this impressive series. 80 to 85 days.
Cienfuegos comes in two other colors: orange, the mildest of the series, and red, the hottest of the series.
Cienfuegos literally means "100 fires", but you should consider that this variety is 200,000 to 300,000 fires (scoville units); a very hot pepper. Fruit are 1½ by ¾ inches. This hybrid is earlier than open pollinated habaneros and has bigger yields. Make your favorite salsa or hot sauce using this pepper.
Cienfuegos comes in two other colors: the much hotter red and the fruitier yellow.
Step the heat up a notch with the Cienfuegos Red, packing 300,000 to 400,000 scoville units. Break new ground and make a hellfire chili that only a true chilihead can appreciate. 2 x 1 inch fruit turn a brilliant red and complement the Cienfuegos series of kicking hot habaneros. And like the others, you will be impressed by the yield and early maturity. 80 to 85 days.
Cienfuegos comes in two other colors milder in heat: orange and yellow.
All America winning bell pepper with mild pungency – yes it is a hot bell (100 to 1000 scoville units). Plants grow up to 24 inches tall, producing plenty of 3 and 4 lobed fruit that measure 3.5 by 3.75 inches. TMV tolerant. 70 days.
Biquinho red peppers have a smoky and fruity taste and are perfect for pickling or garnish. Add them to some of your favorite dishes and wait for your guests to ask what the interesting flavor is. Fruit are 1 inch in length, turning from green to red. Plants grow up to 24 inches tall. 500 to 1000 units of scoville pungency. 90 days.
This early maturing banana pepper averages 9 inches in length and 1.75 to 2 inches in width. It produces a large and heavy set of peppers on a strong plant that protects the fruit. With excellent resistance to races 1-3 of bacterial leaf spot, you have a better chance of harvesting a large crop. 3,000 to 6,000 scoville units of pungency. Great for soups, stews, salsa, grilling and for a deli style sandwich. 70 days.
This jalapeno 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.
This extremely hot pepper (1.2 million scoville units) with some individual plants reaching 2 million scoville units. It was the world record holder in 2012. Fruit are blistering hot with a fruity background flavor. Be sure and use caution when handling fruits, and make sure children do not handle them. A native of Trinidad and Tobago, the pointed tip of the fruit looks like a scorpion stinger. Germination takes a long time. 90 days. 70% germination.
Diamond pepper has thick flesh, with wonderful crisp flavor. The 3 to 4 lobed bell turns from a translucent ivory color, to slightly yellow, and then a scarlet red. Great for salads or fresh cut. The 24 inch plants are strong and productive. 75 days.
Biquinho yellow peppers are sometimes pickled and used in salads, or on pizza, or in sandwiches. They are great for eating fresh, or in soups. The Brazilian word Biquinho means little beak, and it refers to the tip of the 1 inch ripe fruit. The fruit turn from green to yellow as they mature. 500 to 1000 scoville units of pungency. Plants grow up to 24 inches tall. 85 days.
A traditional serrano heirloom that has three times more heat than an average jalapeno. However, the heat value is variable from plant to plant and it tends not to overpower your food, although it can be very hot. Fruit are 3 to 4 inches in length and change from green to red while maturing. Good for salsa, sauces and soups. 75 days.
This sweet bell pepper starts green and turns to a bright and attractive orange color. Orange King pepper is great for salads, stir fry, or eating fresh for a delicious and healthy snack. Maturity 75 for green peppers, 87 days for orange.
This pepper is heart-shaped with thick walls. Some chefs prefer the mild flavor of the pimento. Fruit start out green and change to bright red with 3 x 2.5 “ diameter. Great for salads, grilling, freezing or canning. Plants reach 24 to 30 inches. 65 to 90 day maturity.
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.
This All America winner is a sweet tasting pepper with brilliant colors. The fruit start green, then change to purple, and finish with red. They have thicker walls than other purple peppers, and the flesh is crispy and flavorful. The interior of the fruit is a bright green, offering a beautiful color contrast in salads. Resistant to Tobamovirus 0-2. 75 days.
Hernandez is a hybrid Fresno type pepper that has a lot in common with a jalapeno. The fruit are conical, 2-3 inches in length, with thick flesh that can be eaten fresh, grilled, or minced in salsa. The flavor is tangy and smoky with a hint of sweetness. Plants reach 22 to 24 inches in height and the fruit have medium pungency. 75 days.
King George offers the promise of great things to come. The vigorous and productive plants produce an abundance of Royal Jumbo and Extra Large fruit. Fruits mature early as they change from green to red. It is hard to have both size and early maturity with other peppers, but you can have both with the King! In addition the King has added protection from bacterial leaf spot, plus a tolerance to Phytophthora blight. Strong plants benefit from staking. 72 days.
King of the North just got better. This improved variety is now 10 days earlier to mature. The three or four lobed fruit mature from green to red and have good flavor.
Large bell peppers reliably turn red even where the season is short or weather is cool. Strong, sturdy plants become loaded with big, blocky peppers that are delicious at both green and red stages. Despite the name “King of the North,” gardeners in all areas can succeed with this outstanding variety. 60 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.
Blistering heat is the hallmark of this hybrid Ghost pepper. armed with more than 800,000 scoville units of heat. Be careful handling, consuming,and preparing. This bright red and pointed fruit is 2 ½ inches in length and has higher yield potential than other open pollinated Ghost peppers. 90 days.