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

Hot Pepper Seeds

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Extra-early hybrid habanero; good yields in North, short-season areas.
Higher-yielding Red Rocket type for ristras.
Vigorous and uniform Johnny's-bred pepperoncini.
Spicy flavor for a new take on the traditional shishito.
Our most versatile and flavorful cayenne.
Famous Spanish heirloom, eaten as tapas (appetizers) in Spain.
Early Anaheim bred by Johnny's for good productivity in cooler areas.
Large, widely adapted Anaheim with thick walls.
Hot cherry for stuffing, pickling, and processing.
Anaheim with Phytophthora resistance.
High-yielding, widely adapted Santa Fe/Guero Chile pepper.
Full bacterial leaf spot (BLS) resistance.
Widely-adapted, thin-walled Fresno with very good, mildly hot flavor.
Large, highly adaptable poblano ideal for chile rellenos.
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Early, quick-drying for ristras.
Out Of Stock
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High-yielding yellow or "Caribe" type jalapeño.


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