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.
Higher-yielding Red Rocket type for ristras.
Early Anaheim bred by Johnny's for good productivity in cooler areas.
Large, widely adapted Anaheim with thick walls.
Full bacterial leaf spot (BLS) resistance.
High-yielding, widely adapted Santa Fe/Guero Chile pepper.
New
Extra-early, prolific habanero with classic shape.
Out Of Stock
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