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
Traditional-sized serrano.
Traditional-sized serrano.
57 green; 77 red ripe
New
Similar to Altiplano.
Similar to Altiplano.
62 green; 82 red ripe
Large, highly adaptable poblano ideal for chile rellenos.
Large, highly adaptable poblano ideal for chile rellenos.
65 green; 85 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
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
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
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
Big, smooth, dark green fruits.
Big, smooth, dark green fruits.
70 green; 93 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
High-yielding, continuous set type.
High-yielding, continuous set type.
72 green; 82 red ripe
Large, widely adapted Anaheim with thick walls.
Large, widely adapted Anaheim with thick walls.
65 green; 85 red ripe
Authentic Korean drying pepper.
Authentic Korean drying pepper.
75 green; 95 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
AAS (All-America Selections) Winners
Slightly hot bishop's crown type.
Slightly hot bishop's crown type.
85 green; 105 red ripe
Extra-dark with traditional checking.
Extra-dark with traditional checking.
65 green; 85 red ripe
High-yielding yellow or "Caribe" type jalapeño.
High-yielding yellow or "Caribe" type jalapeño.
63 yellow
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