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.
"Little Beak" pepper from Brazil.
New! "Little Beak" pepper from Brazil.
Dual use, fresh or dry.
New! Dual use, fresh or dry.
Slightly hot bishop's crown type.
New! Slightly hot bishop's crown type.
Guajillo for Mexican mole.
New! Guajillo for Mexican mole.
Open-pollinated jalapeno with more skin checking than our hybrids.
Highly adaptable, large-fruited Ancho, ideal for chile rellenos.
Highly adaptable, large-fruited Ancho pepper.
Small, fiery-hot Thai chile for hot pepper flakes or mini ristras.
Small, very hot Thai chile.
High yielding 'Red Rocket' and ristra-type cayenne.
High yielding Red Rocket and Ristra-type cayenne.
Super-hot! Pungent habanero for fresh, dried use, and "jerk" sauces.
Extraordinary heat combined with fruity, citrus notes.
Early Anaheim bred by Johnny's for good productivity in cooler areas.
Early and adaptable Anaheim.
Perfect-size hot cherry for stuffing, great for pickling, processing.
Hot cherry for stuffing and pickling.
Early and adaptable Ancho, easy to peel for chile rellenos.
Early and adaptable Ancho pepper.
Widely adapted, productive in cool weather; prettiest pickled peppers.
Widely adapted and productive, even in cool weather.
Early, bright-orange hot cayenne for fresh use.
Early, bright-orange cayenne.