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

Hot Pepper Seeds

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Easier to harvest, large-fruited serrano.
Spicy flavor for a new take on the traditional shishito.
Anaheim with Phytophthora resistance.
Magnificent fruits; earlier, more productive than regular habaneros.
Early Anaheim bred by Johnny's for good productivity in cooler areas.
High-yielding, widely adapted Santa Fe/Guero Chile pepper.
Famous Spanish heirloom, eaten as tapas (appetizers) in Spain.
Full bacterial leaf spot (BLS) resistance.
Large, widely adapted Anaheim with thick walls.
High-yielding yellow or "Caribe" type jalapeño.
Large, highly adaptable poblano ideal for chile rellenos.
Red habanero without the heat.
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Early, quick-drying for ristras.
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Widely-adapted, thin-walled Fresno with very good, mildly hot flavor.
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Early Thai-type pepper.
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Tropical flavors with a hint of heat.
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High-yielding, continuous-set type.
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Best combination of earliness and yield in a jalapeno.
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Big, smooth, dark green fruits.
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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