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
Big, smooth, dark-green fruits.
New! High yielding, continuous set type.
72 green; 82 red ripe
New
Large, widely adapted Anaheim with thick walls.
New! Widely adapted Anaheim.
65 green; 85 red ripe
New
Easier to harvest, large-fruited serrano.
New! Large-fruited serrano.
57 green; 77 red ripe
Johnny's Exclusive
Small, very hot Thai chile.
Small, very hot Thai chile.
75 green; 95 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
Super-hot! Pungent habanero for fresh, dried use, and "jerk" sauces.
Extraordinary heat combined with fruity, citrus notes.
80 green; 100 orange ripe
Magnificent fruits; earlier, more productive than regular habaneros.
Earlier and more productive than regular habaneros.
70 lime green; 90 red ripe
Open-pollinated jalapeño with more skin checking than our hybrids.
Open-pollinated jalapeño.
60 green; 80 red ripe
High-yielding traditional serrano type.
High-yielding serrano.
57 green; 77 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
Big, smooth, dark green fruits.
Big, smooth, dark green fruits.
70 green; 93 red ripe
AAS (All-America Selections) Winners
Our most versatile and flavorful cayenne.
Our most versatile and flavorful cayenne.
55 green; 75 red ripe
"Little Beak" pepper from Brazil.
"Little Beak" pepper from Brazil.
55 lime green; 75 yellow ripe
Guajillo for Mexican mole.
Guajillo for Mexican mole.
65 green; 85 red ripe
Large, highly adaptable poblano ideal for chile rellenos.
Highly adaptable, large-fruited poblano pepper.
65 green; 85 red ripe
AAS (All-America Selections) Winners
Widely-adapted, thin-walled Fresno with very good, mildly hot flavor.
Widely adapted Fresno pepper.
67 green; 77 red ripe
AAS (All-America Selections) Winners
Slightly hot bishop's crown type.
Slightly hot bishop's crown type.
85 green; 105 red ripe
Famous Spanish heirloom, eaten as tapas (appetizers) in Spain.
Famous Spanish heirloom.
60 Days