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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Baron Hot Peppers
Highly-adaptable, large-fruited Ancho, ideal for chile rellenos.
New! Highly-adaptable, large-fruited Ancho pepper.
65 green; 85 red ripe
Felicity Hot Peppers
Authentic jalapeno flavor without any of the heat.
New! "No heat" jalapeno.
65 red, 85 red ripe
Johnny's Exclusive
Kilian Hot Peppers
Early, bright-orange hot cayenne for fresh use.
New! Early, bright-orange cayenne.
60 green, 80 orange ripe
Johnny's Exclusive
Kristian Hot Peppers
Bright-yellow cayenne with early maturity, for fresh use.
New! Bright-yellow fruits with early maturity.
55 green, 75 yellow ripe
Open-pollinated jalapeno with more skin checking than our hybrids.
Open-pollinated jalapeno.
60 green, 80 red ripe
High-yielding traditional Serrano type.
High-yielding serrano.
57 green, 77 red ripe
Super-hot! Pungent habanero for fresh, dried use, and "jerk" sauces.
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
Johnny's Exclusive
Capperino Hot Peppers
Perfect-size hot cherry for stuffing, great for pickling, processing.
Hot cherry for stuffing and pickling.
60 green, 85 red ripe
Early Anaheim bred by Johnny's for good productivity in cooler areas.
Early and adaptable Anaheim.
65 green, 85 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
Beautiful golden-yellow Ghost type for long and short season areas.
Bright golden yellow, Ghost-type pepper.
74 green, 94 yellow ripe
Attractive, sweet and hot cayenne, excellent for frying and in salsas.
Sweet and hot cayenne for fresh use.
65 green, 85 red ripe
Extra-early hybrid habanero; good yields in North, short-season areas.
Extra-early hybrid habanero.
67 green, 87 orange ripe
Magnificent fruits; earlier, more productive than regular habaneros.
Earlier and more productive than regular habaneros.
70 lime green, 90 red ripe
High yielding 'Red Rocket' and ristra-type cayenne.
High yielding Red Rocket and Ristra-type cayenne.
60 green, 80 red ripe
Big, thick-walled paprika-type frying pepper with moderate pungency.
Thick-walled frying pepper.
62 green, 82 red ripe
High-yielding, widely-adapted Santa Fe/Guero Chile pepper.
High-yielding, widely-adapted Santa Fe pepper.
60 pale yellow, 80 red ripe
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