Vegetables Peppers Hot Peppers
Hot Peppers
Hot Peppers
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.
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New
Amazing 2 Hot Peppers
Traditional Korean drying pepper.
New! Traditional Korean drying pepper.
75 green; 95 red ripe
New
Dragon's Toe Hot Peppers
Beautifully unusual stir-fry pepper from southern China.
New! Unusual pepper from southern China.
65 green; 85 red ripe
New
Roulette Hot Peppers
Red habanero without the heat.
New! Red habanero without the heat.
70 green; 90 red ripe
New
Arriba Hot Peppers
High-yielding yellow or "Caribe" type jalapeño.
Out of Stock
New! High-yielding yellow jalapeño.
63 yellow
Out of Stock
Highly adaptable, large-fruited Ancho, ideal for chile rellenos.
Highly adaptable, large-fruited Ancho pepper.
65 green; 85 red ripe
Our highest-yielding jalapeño, resistant to cracking.
Our highest-yielding jalapeño.
70 green; 93 red ripe
Best combination of earliness and yield in a jalapeno.
Best combination of earliness and yield in a jalapeno.
67 green; 90 red ripe
Widely adapted, productive in cool weather; prettiest pickled peppers.
Widely adapted and productive, even in cool weather.
58 pale yellow; 83 red ripe
Big, smooth, dark-green fruits.
Big, smooth, dark-green fruits.
72 green; 82 red ripe
Open-pollinated jalapeno with more skin checking than our hybrids.
Open-pollinated jalapeño.
60 green; 80 red ripe
High-yielding traditional Serrano type.
High-yielding serrano.
57 green; 77 red ripe
Early and adaptable Ancho, easy to peel for chile rellenos.
Early and adaptable Ancho pepper.
65 green; 85 brown ripe
Super-hot! Pungent habanero for fresh, dried use, and "jerk" sauces.
Extraordinary heat combined with fruity, citrus notes.
80 green; 100 orange ripe
Johnny's Exclusive
Bangkok Hot Peppers
Small, fiery-hot Thai chile for hot pepper flakes or mini ristras.
Small, very hot Thai chile.
75 green; 95 red ripe
Magnificent fruits; earlier, more productive than regular habaneros.
Earlier and more productive than regular habaneros.
70 lime green; 90 red ripe
Early Anaheim bred by Johnny's for good productivity in cooler areas.
Early and adaptable Anaheim.
65 green; 85 red ripe
Attractive, sweet and hot cayenne, excellent for frying and in salsas.
Sweet and hot cayenne for fresh use.
65 green; 85 red ripe
Authentic jalapeno flavor without any of the heat.
"No heat" jalapeño.
65 green; 85 red ripe
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