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

Hot Pepper Seeds

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Our most versatile and flavorful cayenne.
Magnificent fruits; earlier, more productive than regular habaneros.
Vigorous and uniform Johnny's-bred pepperoncini.
Famous Spanish heirloom, eaten as tapas (appetizers) in Spain.
Higher-yielding Red Rocket type for ristras.
Early Anaheim bred by Johnny's for good productivity in cooler areas.
Spicy flavor for a new take on the traditional shishito.
Hot cherry for stuffing, pickling, and processing.
Anaheim with Phytophthora resistance.
Full bacterial leaf spot (BLS) resistance.
Large, widely adapted Anaheim with thick walls.
High-yielding, widely adapted Santa Fe/Guero Chile pepper.
Widely-adapted, thin-walled Fresno with very good, mildly hot flavor.
Large, highly adaptable poblano ideal for chile rellenos.
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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