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.
Done
New
Traditional Korean drying pepper.
New! Traditional Korean drying pepper.
75 green; 95 red ripe
New
Beautifully unusual stir-fry pepper from southern China.
New! Unusual pepper from southern China.
65 green; 85 red ripe
New
Red habanero without the heat.
New! Red habanero without the heat.
70 green; 90 red ripe
New
High-yielding yellow or "Caribe" type jalapeño.
Out of Stock
New! High-yielding yellow jalapeño.
63 yellow
Our highest-yielding jalapeño, resistant to cracking.
Our highest-yielding jalapeño.
70 green; 93 red ripe
Best combination of earliness and yield in a jalapeno.
Best combination of earliness and yield in a jalapeno.
67 green; 90 red ripe
Highly adaptable, large-fruited Ancho, ideal for chile rellenos.
Highly adaptable, large-fruited Ancho pepper.
65 green; 85 red ripe
High-yielding traditional Serrano type.
High-yielding serrano.
57 green; 77 red ripe
Open-pollinated jalapeno with more skin checking than our hybrids.
Open-pollinated jalapeño.
60 green; 80 red ripe
Johnny's Exclusive
Small, fiery-hot Thai chile for hot pepper flakes or mini ristras.
Small, very hot Thai chile.
75 green; 95 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
Early Anaheim bred by Johnny's for good productivity in cooler areas.
Early and adaptable Anaheim.
65 green; 85 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
Big, thick-walled paprika-type frying pepper with moderate pungency.
Thick-walled frying pepper.
62 green; 82 red ripe
AAS (All-America Selections) Winners
Dual use, fresh or dry.
Dual use, fresh or dry.
55 green; 75 red ripe
"Little Beak" pepper from Brazil.
"Little Beak" pepper from Brazil.
55 lime green; 75 red ripe
Early and adaptable Ancho, easy to peel for chile rellenos.
Early and adaptable Ancho pepper.
65 green; 85 brown ripe