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 pepper.
New! Highly-adaptable, large-fruited Ancho pepper.
Beautiful jalapeno with high yields.
New! Beautiful jalapeno with high yields.
"No heat" jalapeno.
New! "No heat" jalapeno.
Bright-yellow fruits with early maturity.
New! Bright-yellow fruits with early maturity.
Early, bright-orange cayenne.
New! Early, bright-orange cayenne.
Hot cherry for stuffing and pickling.