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
Extra-dark with traditional checking.
Extra-dark with traditional checking.
65 green; 85 red ripe
New
Our substitute for Hot Rod.
Our substitute for Hot Rod.
57 green; 77 red ripe
New
Very similar to Baron.
Out of Stock
Very similar to Baron.
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
Best combination of earliness and yield in a jalapeno.
Best combination of earliness and yield in a jalapeno.
67 green; 90 red ripe
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
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
Famous Spanish heirloom, eaten as tapas (appetizers) in Spain.
Famous Spanish heirloom, eaten as tapas (appetizers) in Spain.
60 Days
Johnny's Exclusive
Hot cherry for stuffing, pickling, and processing.
Hot cherry for stuffing, pickling, and processing.
60 green; 85 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
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
Open-pollinated jalapeño with more skin checking than our hybrids.
Open-pollinated jalapeño with more skin checking than our hybrids.
60 green; 80 red ripe
AAS (All-America Selections) Winners
Widely-adapted, thin-walled Fresno with very good, mildly hot flavor.
Widely-adapted, thin-walled Fresno with very good, mildly hot flavor.
67 green; 77 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
AAS (All-America Selections) Winners
Slightly hot bishop's crown type.
Slightly hot bishop's crown type.
85 green; 105 red ripe