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
Highly-adaptable, large-fruited Ancho pepper.
New! Highly-adaptable, large-fruited Ancho pepper.
65 green; 85 red ripe
Our highest yielding jalapeno.
70 green, 93 red ripe
Open-pollinated jalapeno.
60 green, 80 red ripe
Widely adapted and productive, even in cool weather.
58 pale yellow, 83 red ripe
Early and adaptable Anaheim.
65 green, 85 red ripe
High-yielding serrano.
57 green, 77 red ripe
Super-hot!
80 green, 100 orange ripe
Sweet and hot cayenne for fresh use.
65 green, 85 red ripe
Best combination of earliness and yield in a jalapeno.
67 green, 90 red ripe
High yielding Red Rocket and Ristra-type cayenne.
60 green, 80 red ripe
Earlier and more productive than regular habaneros.
70 lime green, 90 red ripe
Early, quick drying for ristras.
55 green, 75 red ripe
Johnny's Exclusive
Capperino
Hot cherry for stuffing and pickling.
60 green, 85 red ripe
Extra-early hybrid habanero.
67 green, 87 orange ripe
Widely adapted jalapeno.
65 green, 90 red ripe
Thick-walled frying pepper.
62 green, 82 red ripe
Habanero with just a bit of heat.
70 green, 90 orange ripe
New
Torero
Beautiful jalapeno with high yields.
New! Beautiful jalapeno with high yields.
65 green; 90 red ripe
Out of Stock
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