A few of our NEW PEPPERS
60 days green, 80 days color, Open-pollinated
For eating fresh by the handful, stuffed for hors d’oeuvres or pickled. The large seed cavity of each sweet, crunchy, squat 1.5”-wide pepper is perfect for stuffing. Upright 18-24″ plants are excellent for decorative containers. Each plant produces a single color of pepper, purple, gold, or red.
55 days green, 80 days red, Open-pollinated
Likely introduced to North America in the 1700s, Bull Nose peppers were grown in Thomas Jefferson’s Garden at Monticello, and still are. Medium-large, crisp, sweet fruits ripen from green to red with excellent flavor, great for salads, hors d’oeuvres and for cooking. Plants are productive and sturdy.
53 days green, 73 days orange ripe, F1 hybrid
Deliciously sweet and fruity, these beautiful, bright orange, thick-walled 2-3 lobed, tapered fruits are 4-5″ long. The medium-size plants yield well. They are early-ripening and easy to grow in diverse climates. Bred by Janika Eckert.
80 days, Open-pollinated
Golden Treasure is a very tasty and sweet Italian heirloom frying/stuffing pepper, growing to 9” long, with juicy flesh and thin skin. It is also delicious roasted, or raw as a snack or salad pepper. Golden Treasure peppers ripen from green to a glossy golden yellow on very productive plants 2-3’ tall.
LUNCHBOX ORANGE MINI BELL
75-83 days, Open-pollinated
These beautiful, mini-sized snacking peppers are remarkably sweet and flavorful. Delicious sautéed, in salads and perfect for a healthy snack. Children love them! The tall plants yield well for snack-type peppers. Stake or cage to support. They work well in containers, planted one per 18” pot. Bred by Janika Eckert.
55 days green, 90 days red, Open-pollinated, No Heat
A great choice for those who love the jalapeno flavor, but don’t like the heat. This variety was bred to have no heat yet keep the flavor and appearance of traditional jalapenos – no gloves needed for chopping or slicing! Attractive, very flavorful fruits are 3″ long, ripen from green to red and are great for fresh use, salsa, guacamole, soups, stuffing and roasting. Sturdy plants produce heavy yields.
SWEET RED CHERRY PEPPER
75 days, Open-pollinated, Heirloom
Yields of 1-1.5” fruit could be described as “ever-bearing”. Small plants produce dozens of these pretty, round, flattened fruit turning from green to red. Flavor is excellent and very sweet and they are ideal for canning, pickling, or stuffing.
RETURNING FAVORITES: Sheepnose Pimiento, Jimmy Nardello’s, King of the North, Alma Paprika, Marconi Red, Sweet Chocolate, Cubanelle, Shishito, Carmen and more!
NEW HOT PEPPERS for 2022
75 days, Open-Pollinated, Medium Hot, Capsicum annuum
This delicious newer variety of Pueblo Mirasol chili pepper has a different flavor from the famous Hatch chili of New Mexico. Mosco is very meaty with a pungent, smoky, fruity sweet flavor, medium heat (5,000 to 6,000 Scoville units – milder than jalapeno, hotter than Anaheim) and its fleshier fruit makes roasting easier. The productive plants reach 30” and grow well in high elevation, short seasons, and dry climates. Fruits are hard to detach from the plant, so cut them off with scissors or clippers to avoid breaking the brittle larger branches.
ADAPTIVE EARLY THAI
90 days, Very Hot, Open-pollinated, Capsicum annuum
The 2-3″ long, slender, pointy peppers are very hot (50,000 to 100,000 Scoville units) and are perfect in nam phrik, the hot pepper condiment found on every Thai table. When compared to commercial Thai pepper varieties, these Thai hot pepper plants are a bit smaller than commercial varieties, but the fruit is a bit larger and nearly every one of them ripens by frost. The plants are quite ornamental and are a great choice for containers.
Hot, 65 days green, 80 days red, Open-pollinated
This very rare, northern-adapted C. baccatum species of hot pepper produces 3″ long, waxy-yellow fruit that ripen to a classic orange red. Aji Marchant is usually harvested under-ripe when still green/yellow and used for pickling. The immature peppers are especially flavorful with a unique earthy-citrus bite that is not overly spicy, but definitely packs a punch when fully ripe. An excellent frying pepper at all levels of ripeness, they also make tasty, dried pepper flakes after ripening to a bright red. This heirloom pepper was brought to California by Chilean immigrants during the 1849 gold rush.
85 days, Low-Medium heat, Open-pollinated, Capsicum annuum
The Guajillo chili is the dried form of the Mirasol pepper. It is the one of the most popular chiles grown in Mexico, with a raisin-like wrinkled texture, and the second most popular dried chili. The Guajillo has sweet, fruity tones, and then it hits you with a savory heat of 2,000 to 5,000 Scoville units. The fruits grow to 3-6” long and just over an inch wide, standing upright on the plant, with the plant growing about 2’ tall. In Mexico, Guajillo chiles are dried first as whole pods, crushed to a powder to make a seasoning paste. This is used to create very flavorful mole sauces, salsas, sauces, spiced cocoa and chocolate, marinades, spice rubs, and more.
HELIOS HYB. HABANERO
67 days green, 87 days orange ripe, Very Hot, Hybrid
This extra-early hybrid habanero matures much earlier and produces loads of fruits on upright plants that average 24-36″ tall. The fruits average 2.5″ long by 1.5″ diameter. They mature from green to orange when the citrusy flavor and intense heat are most pronounced. These are very hot and register at 75,000 Scoville units but are not as searing as many other Habanero peppers. Perfect for northern and short-season gardens.
HOT PAPER LANTERN
70 days green, 90 days red, Open-pollinated, Very Hot
Bred by Janika Eckert, this beautiful, very hot pepper matures earlier and is more productive than common habaneros. Magnificent, elongated and wrinkled, red, 3-4″ long lantern-shaped fruits are borne on tall plants. They feature a tropical-sweet flavor and lots of heat (150,000 to 400,000 Scoville heat units).
HOT CHERRY PEPPER
85 days, Open-pollinated, Medium Hot
The Red Cherry Hot pepper (a.k.a. Cherry Bomb) is perfect for antipasto, stuffing, pickling, and preserving, or in meals where you need a hot pepper with substance. Bright red, thick-walled, juicy, 1” fruits have medium heat (5,000 to 15,000 Scoville units) and sweet flavor. Keep them harvested when they ripen red, and you’ll get an abundance of peppers.
KOREAN HOT PEPPER
70 days, Medium Hot, Open-pollinated
Tired of making kimchi too spicy by accidentally putting in one too many Thai peppers? Korean hot pepper makes the best authentic kimchi; Remarkably early ripening even in cool conditions, its yields are enormous. Korean Hot pepper dries easily and is great for ristras.
75 days, Open-pollinated, Very Hot, Capsicum annuum
The squat plants bear prolific upright fruit, averaging 2″ long, 1/3″ across and ripening from pale green to deep scarlet. Like Super Chili, they bear well in cold damp weather, hot dry weather, sandy soils, and heavy clay. They have plenty of heat and the characteristic finely cut lightweight leaves of many hot peppers. Can be potted and overwintered or used to make a beautiful pepper wreath when frost threatens. Plenty hot at 30,000 to 50,000 Scoville units.
NUMEX #6-4 CHILE
70 days, Open-pollinated, Mild, Capsicum annuum
An improved heirloom New Mexico green chili with mild heat (1,000 Scoville units) and great flavor. The original New Mexico 6-4 seed from a 1957 seed bank was used to reselect this variety with all the best attributes. The result has more flavor with higher yields and more uniform heat and retains the heat and drought-tolerance we value. Chiles have thick flesh and grow 6″ long on productive 30” plants. Green chili sauce, anyone?
75-85 days, Open-pollinated, Mild to Medium Heat, Capsicum annuum
Fruits start out green, then turn dark purple a long time before turning red at maturity, making this a beautiful ornamental plant that often shows green, purple and red fruits at the same time. Plus, the blossoms are lavender. The fruits are 3-5” long, with low to medium heat (2,500 to 8,000 Scoville units), and a little more sweetness than the average jalapeño. Plants are highly productive. Use fresh in salsa and salads, for stuffing or pickling.
RED ROCKET CAYENNE
55 days green, 75 days red, Open -pollinated, Very Hot
Red Rocket is a widely adapted, quite early-maturing and quick-drying Cayenne variety, bred by Rob Johnston, Jr. 2-3’ tall plants produce heavy yields of 4″ long by ½” wide thin-walled peppers that are both sweet and very hot (30,000 to 50,000 Scoville units), excellent for pickling, salsa, ristras, hot chili flakes or powder.
75 days green, 100 red, Open pollinated, Hot
A small-fruited Serrano pepper from the mountains of the Huasteca region on the Gulf coast side of Mexico. It produces flavorful, hot, dark green, 2-2½” fruit even in cool summers. Serrano peppers are popular for their productivity and diverse utility in the kitchen and are used almost as much in Mexican cuisine as jalapeños. Fairly juicy considering their small size, they are used in Mexican hot sauces and pico de gallo.
85 days, Hybrid, Mild, Capsicum annuum
High yields of exceptionally large, thick-walled poblano-type peppers (6” by 3”), performing better under cool conditions, ripening early and disease resistance; richly flavored, relatively gentle heat measuring only 250 to 1,500 Scoville units, ideal for chiles rellenos, stews, or frying. When allowed to fully mature to deep brick red, they are dried (called Ancho), and are essential for making chili powder and sauces, especially the classic mole.
RETURNING FAVORITES: Jalapeno, Chimayo, Pasilla, Tabasco, Early Jalapeno, Red Habanero, Lanterna Piccante, Sandia Hot, Bulgarian Carrot, Mulatto Isleno, Hot Portugal, Jalapeno M, Ancho/Poblano, Fish and more!