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

Hot Pepper Seeds

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Hot cherry for stuffing, pickling, and processing.
Full bacterial leaf spot (BLS) resistance.
Large, widely adapted Anaheim with thick walls.
Easier to harvest, large-fruited serrano.
Widely-adapted, thin-walled Fresno with very good, mildly hot flavor.
Sale
Famous Spanish heirloom, eaten as tapas (appetizers) in Spain.
Sale
High-yielding, widely adapted Santa Fe/Guero Chile pepper.
Large, highly adaptable poblano ideal for chile rellenos.
Out Of Stock
High-yielding, continuous-set type.
Out Of Stock
Tropical flavors with a hint of heat.
Out Of Stock
Early, quick-drying for ristras.
Out Of Stock
Big, smooth, dark green fruits.
Out Of Stock
Sale
High-yielding yellow or "Caribe" type jalapeño.
Red habanero without the heat.
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