Early Jalapeño. green to red. thick walled. 1" x 2 1/2"  65 days

Giant Jalapeño.  F1 Hybrid. Huge 5" jalapeños green turns red. medium heat. thick wall. perfect for stuffing with cream cheese and wrapped in bacon for the grill.  

 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.

Anaheim  large mild chili 2" x 6"

perfect for chili rellenos

The Super Hots. Gong Bao. Long, fiery and slender.

                             Trinidad Scorpion

                              Ghost

                              Habanero. Tropical and fruity.

                              Carolina Reaper

                              Lemon Drop . Tropical and fruity.

Pizza Pepper. open pollinated. A favorite with very little heat. 1 1/2inches wide by  4 inches in length.

Starts out green and turns red. Sweet with thick flesh like a Bell Pepper.

 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

Thai Hot.  Oriental slender 2" long, very hot, upright fruits cover a compact plant.  

 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. 

Lemon Drop   3inch tropical taste. fiery heat.  intense yellow .

This makes a really pretty bush full of color, even if you can't stand the thrill of the heat.

 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.