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

Hot Pepper Seeds

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