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

Hot Pepper Seeds

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Hot cherry for stuffing, pickling, and processing.
Magnificent fruits; earlier, more productive than regular habaneros.
Anaheim with Phytophthora resistance.
Famous Spanish heirloom, eaten as tapas (appetizers) in Spain.
Easier to harvest, large-fruited serrano.
Full bacterial leaf spot (BLS) resistance.
Early Anaheim bred by Johnny's for good productivity in cooler areas.
High-yielding yellow or "Caribe" type jalapeño.
High-yielding, widely adapted Santa Fe/Guero Chile pepper.


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