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
Baron
New! Highly-adaptable, large-fruited Ancho pepper.
65 green; 85 red ripe
New
Johnny's Exclusive
Kilian
New! Early, bright-orange cayenne.
60 green, 80 orange ripe
New
Torero
New! Beautiful jalapeno with high yields.
65 green; 90 red ripe
Out of Stock
New
Johnny's Exclusive
Kristian
New! Early, bright-yellow cayenne.
55 green, 75 yellow ripe
New
Felicity
New! "No heat" jalapeno.
65 red, 85 red ripe
Super-hot!
80 green, 100 orange ripe
Open-pollinated jalapeno.
60 green, 80 red ripe
Best combination of earliness and yield in a jalapeno.
67 green, 90 red ripe
Our highest yielding jalapeno.
70 green, 93 red ripe
Bright golden yellow, Ghost-type pepper.
74 green, 94 yellow ripe
Earlier and more productive than regular habaneros.
70 lime green, 90 red ripe
High-yielding serrano.
57 green, 77 red ripe
Habanero with just a bit of heat.
70 green, 90 orange ripe
Out of Stock
Johnny's Exclusive
Ancho 211
Productive, most authentic-tasting ancho we have trialed.
68 green, 88 red ripe
Out of Stock
High yielding Red Rocket and Ristra-type cayenne.
60 green, 80 red ripe
Early and adaptable Anaheim.
65 green, 85 red ripe
Large, dark fruits.
65 green, 85 red ripe
Johnny's Exclusive
Bangkok
Small, very hot Thai chile.
75 green, 95 red ripe
Out of Stock
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