Hot Peppers
Hot peppers (also called chili peppers) come in all shapes, sizes, colors, and flavors. The level of intensity — from mild to mouth-blistering super-hot peppers — 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 (also called hatch), anchos/poblanos, cayenne chile, Fresno, habanero, jalapeno, Santa Fe, serrano, and other hot specialty peppers. Select from conventional and organic hot pepper seeds.
Done
New
Very similar to Baron.
Very similar to Baron.
65 green; 85 red ripe
New
Our substitute for Hot Rod.
Our substitute for Hot Rod.
57 green; 77 red ripe
New
Extra-dark with traditional checking.
Extra-dark with traditional checking.
65 green; 85 red ripe
High-yielding, continuous set type.
High-yielding, continuous set type.
72 green; 82 red ripe
Early and adaptable poblano, easy to peel for chile rellenos.
Early and adaptable poblano, easy to peel for chile rellenos.
65 green; 85 brown ripe
Easier to harvest, large-fruited serrano.
Easier to harvest, large-fruited serrano.
57 green; 77 red ripe
Distinctive, fruity habanero flavor and aroma with just a bit of heat.
Distinctive, fruity habanero flavor and aroma with just a bit of heat.
70 green; 90 orange ripe
Best combination of earliness and yield in a jalapeno.
Best combination of earliness and yield in a jalapeno.
67 green; 90 red ripe
Famous Spanish heirloom, eaten as tapas (appetizers) in Spain.
Famous Spanish heirloom, eaten as tapas (appetizers) in Spain.
60 Days
AAS (All-America Selections) Winners
Our most versatile and flavorful cayenne.
Our most versatile and flavorful cayenne.
55 green; 75 red ripe
Super-hot! Pungent habanero for fresh, dried use, and "jerk" sauces.
Super-hot! Pungent habanero for fresh, dried use, and "jerk" sauces.
80 green; 100 orange ripe
Early Anaheim bred by Johnny's for good productivity in cooler areas.
Early Anaheim bred by Johnny's for good productivity in cooler areas.
65 green; 85 red ripe
Extra-early hybrid habanero; good yields in North, short-season areas.
Extra-early hybrid habanero; good yields in North, short-season areas.
67 green; 87 orange ripe
Johnny's Exclusive
Hot cherry for stuffing, pickling, and processing.
Hot cherry for stuffing, pickling, and processing.
60 green; 85 red ripe
Large, widely adapted Anaheim with thick walls.
Large, widely adapted Anaheim with thick walls.
65 green; 85 red ripe
Big, smooth, dark green fruits.
Big, smooth, dark green fruits.
70 green; 93 red ripe
Widely adapted, productive in cool weather; prettiest pickled peppers.
Widely adapted, productive in cool weather; prettiest pickled peppers.
58 pale yellow; 83 red ripe
Johnny's Exclusive
Magnificent fruits; earlier, more productive than regular habaneros.
Magnificent fruits; earlier, more productive than regular habaneros.
70 lime green; 90 red ripe