Fruits grown from our hot pepper varieties, including a bright mix of reds, oranges, greens, and yellows.

Hot Peppers

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Phytophthora-resistant poblano.
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Early Thai-type pepper.
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Spicy flavor for a new take on the traditional shishito.
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Anaheim with Phytophthora resistance.
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Johnny's improved strain.
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Tropical flavors with a hint of heat.
High-yielding, continuous-set type.
Slightly hot bishop's crown type.
Big, smooth, dark green fruits.
Large, highly adaptable poblano ideal for chile rellenos.
Super-hot! Pungent habanero for fresh, dried use, and "jerk" sauces.
Best combination of earliness and yield in a jalapeno.