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.
Big, smooth, dark-green fruits.
New! Big, smooth, dark-green fruits.
Dual use, fresh or dry.
New! Dual use, fresh or dry.
"Little Beak" pepper from Brazil.
New! "Little Beak" pepper from Brazil.
Guajillo for Mexican mole.
New! Guajillo for Mexican mole.
Slightly hot bishop's crown type.
New! Slightly hot bishop's crown type.
Highly adaptable, large-fruited Ancho, ideal for chile rellenos.
Highly adaptable, large-fruited Ancho pepper.
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.
High yielding 'Red Rocket' and ristra-type cayenne.
High yielding Red Rocket and Ristra-type cayenne.
Small, fiery-hot Thai chile for hot pepper flakes or mini ristras.
Small, very hot Thai chile.
Super-hot! Pungent habanero for fresh, dried use, and "jerk" sauces.
Extraordinary heat combined with fruity, citrus notes.
Extra-early hybrid habanero; good yields in North, short-season areas.
Extra-early hybrid habanero.
Perfect-size hot cherry for stuffing, great for pickling, processing.
Hot cherry for stuffing and pickling.
Widely-adapted, thin-walled Fresno with very good, mildly hot flavor.
Widely adapted Fresno pepper.
Early and adaptable Ancho, easy to peel for chile rellenos.
Early and adaptable Ancho pepper.