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WHILE SUPPLIES LASTS

  • Aji Rico - 61 days. Aji Rico's 2 ½–4 inch long, conical fruit ripen surprisingly early, especially for a spicy variety. Its large, very vigorous plants produce bushels of green to red-when-ripe fruit that's breathtakingly citrusy and sweet with a clean, medium spice. A great candidate for enjoying fresh at any stage of maturity, dried or cooked. 1,000-5,000 Scoville

  • Anaheim - 80 days, mild, medium-sized chili pepper that grows to 6-10 inches in length, around 500 to 2,500 Scoville.

  • Ancho - 75-80 days, When traditionally ripened to red and dried, this pepper is known as an ‘Ancho’; it is also used green, as a ‘Poblano. The thick-walled, mildly hot fruit have a rich, mellow flavor.  This is a big plant, so give it the space it needs when planting: Set it at least 3 to 4 feet from other plants. 1,000 to 1,500 Scoville.

  • Biquino Red - 65-75 days to green fruit 78-90 days to red fruit, Biquinho resists the binary of ‘hot’ pepper vs ‘sweet,’ bringing a wave of floral, tropical fruit flavors with a touch of something that’s not quite spice and certainly delectable. Red biquinho chile peppers are very crunchy and juicy with an initially tangy, citrus taste followed by a sweet, fruity, and slightly smoky flavor reminiscent of habanero peppers. The peppers also contain mild heat that fluctuates in intensity depending on the climate, soil, and environment the pod is grown in.

  • Biquinho Pepper Yellow - 80 days, A tiny, mild heat, yellow Brazilian pepper, tangy and sweet with a nice kick of heat. One plant will produce an average of 100 little peppers and will grow around 24 inches tall. It can be eaten fresh as snacks, cooked in soups, and is really amazing pickled in vinegar. Lends itself well to container growing. ranging 500-1,000 Scoville scale

  • Bulgarian Carrot - 55-75 days, Peppers are a moderately hot variety and are favored for their crunchy texture and tangy spice. They have a resemblance to the bright orange carrot, with its pointy shape and fluorescent orange skin.  The fruity pepper grows to three to four inches tall, with the plant growing to about two feet.  They ripen from green to yellow, and then finally orange.  This plant does well in cooler climates. 5,000 to 30,000 on the Scoville scale

  • Carolina Reaper - 90-100 days, The Carolina Reaper has a sweet and fruity flavor with unrelenting, face-melting heat, 2,200,000 Scoville units

  • Long Red Cayenne - Wrinkled fruits that grow  5”- 6” long, the fruits have thin flesh and are used fresh in hot sauces or dried and ground for cayenne pepper. At a heat level of around 30,000 to 50,000 Scoville

  • Cherry Bomb - 85 days, old-fashioned heirloom, 2″ nearly round peppers that mature quickly from green to brilliant red. Moderately hot with thick walls which makes them ideal for pickling and stuffing, 2,500 – 5,000 Scoville.

  • Chilly Chile - 72 days. A perpetual metamorphosis of tapered, 2-in. peppers, from greenish-yellow to orange to dark red, continues until frost if grown in full sun. Edible fruits on 12-in. plants with attractive foliage. 100,000-350,000 SHUs, meaning they have the potential to be quite spicy,

  • Count Dracula (tagged “Dracula”) - 110 Days. Jet black leaves and purple flowers create a striking display on sturdy, 2 ft. plants. Adding to the drama are 2" long, black fruits which ripen to blood red. With a rating of 25,000 to 50,000 Scoville, these very hot peppers definitely have a big "bite".

  • Czech Black - 65 days, Black when immature, the 2½"–long conical peppers ripen to lustrous garnet. Mild juicy thick-walled flesh runs with a cherry-red juice when cut. The heat, a tad less than a jalapeño, Bears very early with 20 pointed thick-walled peppers per 2½–3' plant. 2,000–5,000 Scoville.

  • Garden Salsa - 73 days, Skinny peppers to reach 8 or 9 inches long but , about an inch in diameter at the widest point (the shoulders). The skin is thin, glossy, and firm, protecting the succulent flesh within, medium-hot chili pepper turns out to be heavy bearing and delicious, can be picked green for salsa or allowed to turn red for full nutritional kick,  3,000 Scoville.

  • Ghost - 95 -120 days, The thin-walled, The peppers are 2 1/2 – 3″ long and are green ripening to red. They have a long, narrow shape and a complex taste. 900,000-1,000,000 Scoville,  This pepper is extremely hot! Handle seed and fruit carefully!

  • Guajillo Durango - 75 days, Durango Guajillo Pepper is a hybrid, mild to medium heat pepper with gourmet flavor that is very popular in Mexican and Latin cuisines. The mature final red color is deep burgundy and excellent quality, and dry beautifully. The fruit are 6.5-8 inches in length, with a slightly broader wide shoulder . These peppers are excellent for making rich salsa and have a slight heat around 2,500 – 5,000 Scoville units.

  • Habanero - 90 days, Blocky, wrinkled peppers measure about 1-2 inches long and slightly less wide, maturing from silvery-green to bright orange on the plant, wear gloves when handling them to avoid transferring that heat to your eye! up to 215,000 Scoville.

  • Habanero Red - 80 days. Caribbean favorite many times hotter than the jalapeño. Three-foot tall plants produce enormous yields of small rippled peppers with a characteristic fruity flavor and aroma. 150,000 Scoville

  • Hinklehatz - 88 days, NOT AVAILABLE 2024 - Pennsylvania Dutch heirloom packs considerable heat, Its name aptly describes the size and shape of its ¾x1½" pendent peppers that taper to a blunt point and are covered with tiny bumps and wrinkles. Ripening from green to red, the tough skins when cut open emit a fruity redolence and reveal a thick juicy flesh. 125,000 Scoville.

  • Ho Chi Minh - 68 days, Productive cayenne pepper  originating in Southeast Asia. Shiny 4–5" long cayenne peppers turn from green to bright yellow to orange-yellow,  Very tender, will not tolerate frost, dislike wind, will not set fruit in cold or extremely hot temperatures or in drought conditions. Green peppers, though edible, are not ripe. Peppers ripen to red, yellow, orange, etc. 30,000 Scoville.

  • Holy Mole - 85 days, NOT AVAILABLE 2024 Holy Mole was bred specifically for Mexican mole sauce. It has a mild heat, a tangy, nutty flavor and is said to be the pasilla perfected. Its dark green, 7-9" long fruit are produced on vigorous, upright plants, and if left on the plant they mature from a dark green to a dark chocolate brown color. 700 on the Scoville

  • Hot Portugal - 64 days, Elongated narrow fruits, 5–8" long, 1" in diameter with the classic wrinkled hip at the stem end, elongated narrow fruits, 5–8" long, 1" in diameter with the classic wrinkled hip at the stem end, 5,000–30,000 Scoville.

  • Hungarian Hot Wax - 58 pale yellow, 83 red ripe, Yellow hot pepper with 5 1/2" x 1 1/2" smooth, waxy fruits tapering to a point, Its sunset-ripening peppers change from yellow to orange to red, and make the prettiest pickled peppers, 1,000 and 15,000 Scoville.

  • Jalafuego - 70 days, Averaging four inches in length with the possibility of reaching up to six inches long, nearly doubling the size of a traditional jalapeño, the chili’s spiciness is a notch above what you’ll find from your everyday jalapeño. Jalafuego peppers also have a high level of disease resistance  4,000-6,000 Scoville.

  • Early Jalapeno -  65 days, Medium sized hot pepper, measuring an average of 2-3.5 inches in length but growing up to 6 inches long or longer. A mature jalapeno pepper plant measures 2-3 feet in height and will typically produce around 30-40 jalapeno pepper pods. If you grow them in your own garden, pick them regularly, as the plant will continue to produce. 5,000 Scoville.

  • Kung Pao - 80-90 days, The perfect pepper for drying, outstanding combination of flavor and spice, Long, skinny red pepper similar in appearance to the cayenne.  excellent mildly hot flavor. Fruits are very long, to 6-9", dark red in color, with thin walls. Plants are fast-growing and vigorous. 10,000 Scoville.

  • Lemon Drop - 95 days, Intensely hot, lemon-flavored heirloom used as a seasoning in its native Peru. Bright yellow fruits, 2 1/2-in. long by 1/2-in. across, are nearly seedless. Aji type pepper with vivid yellow shiny wrinkled pods. When cut, peppers release a delightful fragrance of fresh lemons. Vigorous plants, only about 2 ft. tall, are covered with cone-shaped fruits. Perfect for containers or small gardens. Easy to dry. Scoville heat rating of between 30,000 - 50,000

  • Lemon Spice - 65 Days. A stunning burst of fruity flavor and vibrant color makes this a super exciting new hot pepper! This colorful jalapeño was introduced by New Mexico State University. This variety has major eye appeal and stands out in salsas and other fresh preparations; the color is stunning and really pops. Great for mixed-bed or container planting. 2,500-5,000 Scoville heat units (medium hot)

  • Madhatter - 90 days,  Mad Hatter peppers are surprisingly sweet with a nice mellow heat! Expect a refreshingly sweet and citrusy notes from the 2.5" pods. Pods grow on a medium sized bushy plants with loads of foliage. . They take a while to mature, but you can speed things up by picking these peppers green at 65 days or yellow at 80. Up to 50 peppers on a single plant, Under 500 Scoville.

  • Pasilla Bajio - 85 days, Abundant yields of 7" x 1" mildly hot peppers, dark green fruits turn deep brown and slightly wrinkled when fully mature and dried, When harvested in their young, green state, they are even milder, with a heat as low as 250 Scoville units, with less water and fertilizer, the fruits grow hotter. 1,000 - 2,000 Scoville.

  • Ring of Fire - NOT AVAILABLE 2024 - 60 days, Produces masses of long, small tapered chilies that start dark green and get hotter as they turn red. A very early variety,  About 4 inches long, the Ring-O-Fire Cayenne has a glossy sheen with a fire engine red color. It is more commonly dried to be used as chili powder or chili flakes. The plants are relatively short but yield heavy, concentrated sets of these fiery peppers. A good choice for short season gardeners. 70,000-85,000 Scoville.

  • Serrano - 70-90 days,  Considered to be one of the more flavorful hot peppers,  about 1 to 4 inches long on average and 1/2 inch wide, chilies get hotter as they turn from green to red, Good for Containers, 10,000–20,000 Scoville.

  • Shishito - 60 days,  The 2"–4" Japanese slender peppers have a citrusy, slightly smoky flavor enhanced by grilling or sautéing Typically harvested and used green, but eventually turns orange and red with sweeter flavor, 50–200 Scoville. 

  • Spinning Top - 60+ days, This hot pepper is a small pointed, cherry-type, hot pepper that bears fruit all season long. It has a hot, yet fruity flavor. Great for pickling or crushed up as a sauce for meat, fish or poultry. The Spinning Top plant grows to about three feet tall and produces green leaves and white flowers when grown.  These fiery, tiny peppers ripen from green to red when mature, and are a great addition if you want a spicy pop to your dish. 30,000 Scoville

  • Super Chili - 85 days, High yields of 1 ½" long by ½" wide hot peppers. Peppers grow upright in clusters, are very hot, and turn from light green to red when mature, 75,000-100,000 Scoville.

  • Tabasco - 80 Days, NOT AVAILABLE 2024 exceptionally hot strain that gives Tabasco sauce its name. Matures from yellow-green to red. 3750 Scoville

  • Thai Hot - 80 days, Compact, about a foot tall, and perfect for containers,  1-inch green fruits that mature to blazing red color, 50,000 to 100,000 Scoville.

  • Trinidad Scorpion - 100-120 days, Pods are 2-1/2” long and 2-1/2”, wrinkled blocky fruits, The fruits ripen from green to orange and finally red. They have a fruit-like flavor, with nuclear heat, 2,009,231 Scoville!

    ***** Warning: Handling this pepper requires extreme caution. Wear hand, eye and breathing protection*****

    HOT PEPPER MIX

    These are assortment packs - 4 different plants
    4 pack - $5.99

  • Scalp Mover: Trinidad Scorpion, Carolina Reaper, Red Habanero, Ghost Pepper

  • Middle of the Road: Hot Wax, Hot Portugal, Jalapeno, Cayenne

  • Poppers and Roasters: Shishito, Jalapeno, Hot Cherry, Pepperoncini

  • Sweet & Spicy: Paprika, Garden Salsa, Aji Rico, New Ace