Super-hot! Pungent habanero for fresh, dried use, and "jerk" sauces.
Magnificent fruits; earlier, more productive than regular habaneros.
Vigorous and uniform Johnny's-bred pepperoncini.
Early Anaheim bred by Johnny's for good productivity in cooler areas.
Anaheim with Phytophthora resistance.
Spicy flavor for a new take on the traditional shishito.
Full bacterial leaf spot (BLS) resistance.
Hot cherry for stuffing, pickling, and processing.
Large, widely adapted Anaheim with thick walls.
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Famous Spanish heirloom, eaten as tapas (appetizers) in Spain.
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High-yielding, widely adapted Santa Fe/Guero Chile pepper.
Widely-adapted, thin-walled Fresno with very good, mildly hot flavor.
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Large, highly adaptable poblano ideal for chile rellenos.
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High-yielding, continuous-set type.
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Tropical flavors with a hint of heat.
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Big, smooth, dark green fruits.
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Early, quick-drying for ristras.
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High-yielding yellow or "Caribe" type jalapeño.
Red habanero without the heat.
Out Of Stock