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

Hot Pepper Seeds

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Early and adaptable poblano, easy to peel for chile rellenos.
Hot cherry for stuffing, pickling, and processing.
Higher-yielding Red Rocket type for ristras.
Vigorous and uniform Johnny's-bred pepperoncini.
Magnificent fruits; earlier, more productive than regular habaneros.
Famous Spanish heirloom, eaten as tapas (appetizers) in Spain.
Spicy flavor for a new take on the traditional shishito.
Early Anaheim bred by Johnny's for good productivity in cooler areas.
Anaheim with Phytophthora resistance.


Hot peppers (also called chili peppers) come in all shapes, sizes, colors, and flavors. They are an essential ingredient in specialty and ethnic cuisines, eaten fresh or dried, or fashioned into decorative ristras or wreaths.


Hot Pepper Heat Levels

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, with 5 being the hottest.


Choosing Hot Pepper Types & Varieties


How to Grow Hot Peppers