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.
Authentic jalapeno flavor without any of the heat.
New! "No heat" jalapeno.
Early, bright-orange hot cayenne for fresh use.
New! Early, bright-orange cayenne.
Bright-yellow cayenne with early maturity, for fresh use.
New! Bright-yellow fruits with early maturity.
Open-pollinated jalapeno with more skin checking than our hybrids.
Super-hot! Pungent habanero for fresh, dried use, and "jerk" sauces.
Small, fiery-hot Thai chile for hot pepper flakes or mini ristras.
Small, very hot Thai chile.
Perfect-size hot cherry for stuffing, great for pickling, processing.
Hot cherry for stuffing and pickling.
Early Anaheim bred by Johnny's for good productivity in cooler areas.
Early and adaptable Anaheim.
Widely adapted, productive in cool weather; prettiest pickled peppers.
Widely adapted and productive, even in cool weather.
Beautiful golden-yellow Ghost type for long and short season areas.
Bright golden yellow, Ghost-type pepper.
Attractive, sweet and hot cayenne, excellent for frying and in salsas.
Sweet and hot cayenne for fresh use.
Extra-early hybrid habanero; good yields in North, short-season areas.
Extra-early hybrid habanero.
Magnificent fruits; earlier, more productive than regular habaneros.
Earlier and more productive than regular habaneros.
High yielding 'Red Rocket' and ristra-type cayenne.
High yielding Red Rocket and Ristra-type cayenne.
Big, thick-walled paprika-type frying pepper with moderate pungency.
Thick-walled frying pepper.