Hot peppers come in all shapes, sizes, colors, and flavors. The level of intensity — from mild to mouth-blistering — is measured using the Scoville scale; the higher the number, the hotter the pepper. Johnny's shorthand for heat scale is 1 to 5 small pepper symbols. Hot peppers are an essential ingredient in specialty and ethnic cuisines, eaten fresh or dried, or fashioned into decorative ristras. Johnny's varieties are selected on the basis of flavor, earliness, productivity, and adaptability in all categories: Anaheim/NuMex, anchos/poblanos, cayenne chile, Fresno, habanero, jalapeno, Santa Fe, serrano, and other hot specialty peppers.
Highly-adaptable, large-fruited Ancho, ideal for chile rellenos.
New! Highly-adaptable, large-fruited Ancho pepper.
Beautiful jalapeno with high yields and good, hot flavor.
New! Beautiful jalapeno with high yields.
Authentic jalapeno flavor without any of the heat.
New! "No heat" jalapeno.
Bright-yellow cayenne with early maturity, for fresh use.
New! Bright-yellow fruits with early maturity.
Early, bright-orange hot cayenne for fresh use.
New! Early, bright-orange cayenne.
Our highest-yielding jalapeno, resistant to cracking.
Our highest yielding jalapeno.
Open-pollinated jalapeno with more skin checking than our hybrids.
Widely adapted, productive in cool weather; prettiest pickled peppers.
Widely adapted and productive, even in cool weather.
Early Anaheim bred by Johnny's for good productivity in cooler areas.
Early and adaptable Anaheim.
Super-hot! Pungent habanero for fresh, dried use, and "jerk" sauces.
Attractive, sweet and hot cayenne, excellent for frying and in salsas.
Sweet and hot cayenne for fresh use.
Perfect-size hot cherry for stuffing, great for pickling, processing.
Hot cherry for stuffing and pickling.
High yielding 'Red Rocket' and ristra-type cayenne.
High yielding Red Rocket and Ristra-type cayenne.
Magnificent fruits; earlier, more productive than regular habaneros.
Earlier and more productive than regular habaneros.
Extra-early hybrid habanero; good yields in North, short-season areas.
Extra-early hybrid habanero.
Big, thick-walled paprika-type frying pepper with moderate pungency.
Thick-walled frying pepper.