Hot Pepper Plants

 Ancho.  75 days.  Mild heat.  Dark glossy green, maturing to red. Thick fleshed peppers mature to 4 1/2 inches long and 3 inches wide making them perfect for chili rellenos.

 Cayenne Long Red Slim.  72 days.  Long, slender, slightly wrinkled, very hot peppers are especially good for pickles, canning and drying.  Thin skinned, brilliant fiery red color when ripe.  Great for Oriental hot dishes or ground up for on pizza.

 Hungarian Hot Wax.  67 days.  Spicy, fairly hot, banana shaped fruits, up to 6 inches long and 1 1/2 inches across-perfect for pickling.  These are a good, moderate heat , all purpose hot pepper.  Matures from light yellow to bright red.  Vigorous plants are 16 - 24 inches tall. 

 Mariachi hybrid.  2006 All-America Winner.  An improved Santa Fe Grande type that offers earliness, superior size, milder flavor, and higher yields.  Fleshy peppers, 4 inches long and 2 inches wide, ripen from yellow to red and have 500 to 600 Scoville units of heat.   These are mildly hot and sweet in flavor. Use them for salsas, sauces, and pickling, or try them stuffed and grilled.