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Dark-green peppers mature to almost brown and are 5 inches long and 2½ inches wide with a slight taper and blunt end. These are a little longer and milder than Ancho 101, with Scoville units from 600 to 1,800. 75 to 80 days.

Many people have difficulties growing large size ancho peppers in hot areas. Carranza was bred to produce large peppers even in hot conditions, and that will make many growers and gardeners happy. Fruit reach 6 to 7 inches in length, and 3 inches in width, with just a touch of heat – 500 scoville units. Harvest fresh for poblano, or dry them for ancho. Color changes from dark green to red. 68 days.

This is a type of Ancho/poblano pepper that matures to deep chocolate brown. Peppers are 6 inches long and 3 inches wide, tapering to a blunt end. They range in Scoville units from 500 to 2,000 and are used either fresh or dried in cooked sauces. Virus resistant plants. 85-95 days.

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.

High-quality, uniform peppers are dark green, maturing to red, then mahogany. Mildly pungent peppers, 1,500 to 4,500 Scoville units, are 6 inches long and 3 inches wide. They are used fresh, but are also excellent for drying. 76 to 80 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.

Wow. These smooth, giant, meaty peppers grow up to 5 inches in length. Fruit are meaty with medium heat. Great for stuffing or grilling or salsa. Plants reach 18 to 24 inches. 70 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.

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.

Jumbo jalapeno that is not only longer than the standard jalapeno, but also wider, heavier, and hotter. Very vigorous plants are excellent producers of these 4 inch long peppers. Beautiful fruit ripen to red upon full maturity. 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.

Fiery, thick-walled peppers grow 3 inches long and 1½ inches wide, with rounded tips. Dark green at first, then turning red. Good for fresh use or pickling; famous for nachos and other Tex-Mex dishes. 75 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 pepper follows the first hybrid Anaheim-type chile, and it is more productive with much larger fruit than other Anaheim varieties. Huge crops of 8 to 10 inch long, 4 oz. fleshy peppers appear over a lengthy harvest period. This is the classic “California green chile” and has a mild pungency. 68 days.

ALL AMERICA SELECTIONS WINNER. This is a Fresno-type pepper, bearing brilliant red fruit that are cone-shaped and about 4 inches long. In their green stage, they are fairly similar to a jalapeno, but the mature red peppers develop more heat and a complex flavor described as fruitier and smokier. Enjoy their unique flavor in hot sauce and salsas, as well as cut up fresh on tacos. Succeeds not only in hot, dry areas, but also in a wide range of growing conditions. 75 days.

This is the first yellow jalapeno pepper developed, from the Texas Agricultural Extension Service. Fruit is a beautiful golden-yellow before turning orange then red, making for a beautiful show on the compact plants. Peppers are just as hot as regular jalapenos. 70 days.

1 to 2 oz. round green fruit inside a tan colored, papery husk. Plants give a continuous set of these tomato relatives that are used to make green Mexican salsa. Easy to grow. Indeterminate. 75 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.

Often seen in grocery stores labeled “finger-hots”, these are bright green at first but later turn to red. Cayenne peppers are about 10 inches long and 1½ inches wide, and are borne in abundance. Use them whenever good, spicy flavor is desired. Intermediate resistance to TMV and PVY. 85 days.

Fruit of this unusual habanero average 3 to 4 inches in length with a slender width. Fruit have a fruity habanero flavor with high pungency. Sturdy plants reach 36 inches, and offer good cover against sunburn. Produced commercially in the Yucatan Peninsula, this variety is very productive. It even performs well in cooler climates. 90 days.

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.

This large  green chile pepper is a more vigorous version of Big Chile and is the new generation of this popular type of pepper. Stronger, disease-resistant plants yield early harvests of huge chiles that can become 9 inches long. Average pungency is a mild 500 Scoville units. These peppers are great for roasting or used fresh in all your favorite spicy dishes. 68 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.

This favorite Mediterranean pepper has a fresh flavor that is neither hot nor sweet. Dark green peppers are 7 inches long and great for grilling or frying because their thin walls cook quickly. This variety is also known as Italico Hybrid. 65 days.

Mariachi pepper is 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.

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 is a beautiful purple-fruited version of Serrano. Peppers turn deep purple and are a little longer than those of regular Serrano, but with the same candle-flame shape. Plants are tall and branching with the fuzzy foliage typical of Serranos. Very hot and wonderful for salsas as well as many other dishes. 85 days.

One of the hottest (4000 to 6000 scoville units) and most productive jalapeno varieties on the market, this one yields 4-inch long peppers over a long season. These jalapenos are of top quality and turn out smooth and very dark green. Large, vigorous plants produce excellent yields and are resistant to Potato Y virus and 3 races of bacterial spot. 70 days.

A jalapeno that offers a both fruity flavor, and mild to mid-level heat. Excellent productivity on 25-inch tall plants that produce 2-to-3-inch fruit ripens from green to brilliant orange. Perfect for adding color to a salsa, or for pickling, or stuffing to make popper jalapenos. Pungency increases as they mature to orange. Suitable for container gardening. 75-80 days.

Excellent production, flavor, and size make this serrano-type pepper great for the home gardener as well as commercial production. Firm, large peppers are uniformly straight with a solid core and hold up well even after picking. Fairly compact plants yield an early harvest and are highly resistant to Potato Y virus. 75 days.

8 to 10 inch long cylindrical peppers are thin walled, and dark green ripening to dark brown. They have less than 250 Scoville units and are mainly used dried for their rich, smoky flavoring in sauces. 75-80 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.

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.

This new heatless habanero has all the exotic, floral flavor of the habanero pepper with absolutely none of the heat. Hence, the clever name: haba (for habanero) nada (Spanish for nothing). Expect abundant harvests of these 2 to 3 inch long peppers when the plants have heat, full sun, even watering, and not too much nitrogen. Harvest peppers when bright orange for their best flavor. Bred by Dr. Michael Mazourek of Cornell University. 70 days green; 90 days orange.

This hybrid Sweet Banana type lives up to its name in that it puts out an incredible harvest of huge peppers that measure nearly a foot long. Peppers are typically 9 to 10 inches long and 2 inches across, and turn from light yellow to orange and finally red. Sweet flavor for eating fresh or cooked. 65 days.

A smaller version of Corno di Toro Red and Carmen, these very sweet peppers are 5 to 6 inches long and 2 inches wide. Although delicious cut up raw into salads, their flavor deepens and intensifies when peppers are roasted or grilled. Abundant harvests are ready early in the season and keep on coming well into Fall. 60 days green; 80 days red.