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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Jedi Hot Peppers
Big, smooth, dark-green fruits.
New! Big, smooth, dark-green fruits.
72 green; 82 red ripe
AAS (All-America Selections) Winners
Red Ember Hot Peppers
Dual use, fresh or dry.
New! Dual use, fresh or dry.
55 green; 75 red ripe
Biquinho Yellow Hot Peppers
"Little Beak" pepper from Brazil.
New! "Little Beak" pepper from Brazil.
55 lime green; 75 yellow ripe
El Eden Hot Peppers
Guajillo for Mexican mole.
New! Guajillo for Mexican mole.
65 green; 85 red ripe
AAS (All-America Selections) Winners
Mad Hatter Hot Peppers
Slightly hot bishop's crown type.
New! Slightly hot bishop's crown type.
85 green; 105 red ripe
Highly adaptable, large-fruited Ancho, ideal for chile rellenos.
Highly adaptable, large-fruited Ancho pepper.
65 green; 85 red ripe
Open-pollinated jalapeno with more skin checking than our hybrids.
Open-pollinated jalapeno.
60 green; 80 red ripe
Widely adapted, productive in cool weather; prettiest pickled peppers.
Widely adapted and productive, even in cool weather.
58 pale yellow; 83 red ripe
High-yielding traditional Serrano type.
High-yielding serrano.
57 green; 77 red ripe
Early Anaheim bred by Johnny's for good productivity in cooler areas.
Early and adaptable Anaheim.
65 green; 85 red ripe
High yielding 'Red Rocket' and ristra-type cayenne.
High yielding Red Rocket and Ristra-type cayenne.
60 green; 80 red ripe
Johnny's Exclusive
Bangkok Hot Peppers
Small, fiery-hot Thai chile for hot pepper flakes or mini ristras.
Small, very hot Thai chile.
75 green; 95 red ripe
Super-hot! Pungent habanero for fresh, dried use, and "jerk" sauces.
Extraordinary heat combined with fruity, citrus notes.
80 green; 100 orange ripe
Extra-early hybrid habanero; good yields in North, short-season areas.
Extra-early hybrid habanero.
67 green; 87 orange ripe
Johnny's Exclusive
Capperino Hot Peppers
Perfect-size hot cherry for stuffing, great for pickling, processing.
Hot cherry for stuffing and pickling.
60 green; 85 red ripe
AAS (All-America Selections) Winners
Flaming Flare Hot Peppers
Widely-adapted, thin-walled Fresno with very good, mildly hot flavor.
Widely adapted Fresno pepper.
67 green; 77 red ripe
Early and adaptable Ancho, easy to peel for chile rellenos.
Early and adaptable Ancho pepper.
65 green; 85 brown ripe
Attractive, sweet and hot cayenne, excellent for frying and in salsas.
Sweet and hot cayenne for fresh use.
65 green; 85 red ripe
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