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

Hot Pepper Seeds

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Magnificent fruits; earlier, more productive than regular habaneros.
Vigorous and uniform Johnny's-bred pepperoncini.
Famous Spanish heirloom, eaten as tapas (appetizers) in Spain.
Early Anaheim bred by Johnny's for good productivity in cooler areas.
Our most versatile and flavorful cayenne.
Large, widely adapted Anaheim with thick walls.
Anaheim with Phytophthora resistance.
High-yielding, widely adapted Santa Fe/Guero Chile pepper.
Widely-adapted, thin-walled Fresno with very good, mildly hot flavor.
Full bacterial leaf spot (BLS) resistance.
Hot cherry for stuffing, pickling, and processing.
High-yielding yellow or "Caribe" type jalapeño.
New
Extra-early, prolific habanero with classic shape.
Out Of Stock
Super-hot! Pungent habanero for fresh, dried use, and "jerk" sauces.
Out Of Stock
Large, highly adaptable poblano ideal for chile rellenos.
Out Of Stock


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