Peppers

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NEW for 2017 

"Cornitos are smaller versions of Corno di Toro, well regarded for being delicious but sometimes slow to ripen. These new peppers are earlier and smaller at 5 to 6 inches long, but just as delicious with a sweet, fruity flavor. Peppers turn a beautiful bright yellow and appear early in the season on up until frost. Great when raw, grilled or roasted."  Text and picture from Tomato Growers Supply.

NEW for 2017 

"A smaller version of Corno di Toro Red and Carmen, these very sweet peppers are 5 to 6 inches long and 2 inches wide. Although delicious cut up raw into salads, their flavor deepens and intensifies when peppers are roasted or grilled. Abundant harvests are ready early in the season and keep on coming well into Fall.http://www.tomatogrowers.com/​"  Text and picture from Tomato Groweres Supply.

An exceptionally tasty Italian “Bull’s Horn” pepper that ripens from green to yellow on a tall plant. Thick walls, thin skin and great flavor are the hallmarks of this 8”x2” pepper. Excellent to stuff, roast or fry, one of Italy’s best.

An exceptionally tasty Italian “Bull’s Horn” pepper that ripens from green to red on a tall plant. Thick walls, thin skin and great flavor are the hallmarks of this 8”x2” pepper. Excellent to stuff, roast or fry, one of Italy’s best.

"Plants 1-2 feet tall and 1-2 feet across, a most cold tolerant pepper that can be grown in containers and live for many years.  Take indoors when nights go below freezing.  Fruit 1.2" x 1.2", red when ripe."  The Redwood City Seed Company

Compact plants produce 2" x 3" mini-bells continuously through the season.  Great fresh or for stuffing.  Excellent container plant.

Compact plants produce 2" x 3" mini-bells continuously through the season.  Great fresh or for stuffing.  Excellent container plant.

From Oaxaca, Mexico. The chilis grow vertical. Pods can be 4" long and taper from 1.5" to a point. They are reported to be about the same heat as a Jalapeno, but with much more flavor.
Pods are red when fully ripe.

Known as the “tree pepper”, this large branching plant (3-4’ tall) produces loads of very hot 4” pods that are a favorite south of the border. Used in myriad ways, these work well fresh in any salsa and dry easily for hot red sauces and pepper flakes. Great flavor and heat for salsa even while still green. Green to red.

From seeds donated by a local chilehead, these Italian pods are shaped just as the name states: Dog’s Tooth. These 2-2½” conical peppers are tapered to a sharp point with a slight curve and ripen from green to brilliant red. Medium-hot and good flavor for making salsa, also dries easily. Compact plants with good production.

Here’s an unusually hot pepper for its size. At 5” long and 1½” wide, these pods have medium-thick flesh, are hotter than a jalapeno, and turn from green to bright red when ripe. Good flavor for salsa, flesh is thick enough to roast or stuff.

".Very sweet horn-shaped red fruit up to 8 inches long; 3 inch diameter at top, flesh about .25" thick. Large plants need staking as they will be heavily fruit laden."  Text and picture from MichiganHeirlooms.

"Most familiar in their green stage, jalapeños are hottest and fully ripe when they turn red. The stocky 2 foot tall plants will not fall over or break branches even with a heavy load of fruit. The short, 2-3 inch peppers are thick-walled and juicy. Use fresh, pickled, or in sauces. Early Jalapeño will set fruit under cooler conditions than other jalapeño varieties." Territorial Seed Company

"Beautiful golden-yellow fruits will impress even the pickiest pepper critics! Extra-large, 4 to 5" fruits mature from dark green to yellow on strong plants with very impressive yields. High quality fruits are firm, smooth and glossy with thick walls and a uniformly blocky shape. Excellent disease resistance." Totallytomato.com

NEW for 2017   Very Limited - I got the last packet they had.

Elephant's Ear, I am told, is bigger than Donkey Ears, of Bulgarian orgin.   Elephant's Ear is from Serbia, and should yield many deep red sweet pods up to eight inches long. 

Click here for picture and more information.

NEW for 2017 

"Eleuterio – A rare pepper from Mexico introduced to me (Geoff aka Chiledr) by a fellow pepper enthusiast. Bushy plants load up with 1.5” bullet-shaped pods late in the season, eventually turning orange. Great fruity flavor and plenty of heat for salsa, also makes a unique hot powder. Green to orange.​"  Only recomended for pepper enthsiasts with a greenhouse do to its late ripening.

"The Espanola was developed in New Mexico in the 1980s by crossing a Sandia pepper with another New Mexico chile. They grow to 5-7” and mature from green to a deep red.

The young green fruits can be used to make green chile or chiles rellenos, while the red peppers are sometimes dried to make ristras or ground into a smoky chili powder. The Espanola is also popular in many dishes to add just a little kick."  Chili Pepper Madness

NEW for 2017 

"Blocky, thick-walled orange fruits are crisp, very sweet and juicy. These golden-orange bells can reach up to a half-pound in weight, and are lavishly produced on tall plants. Originally a Polish commercial variety, Etiuda is equally at home under row cover, in the greenhouse or out in the garden. Lovely and very choice!"  Text and picture from Baker Creek Heirloom Seeds.

A medium-hot Italian variety for those who like spicy Italian cooking.  Large numbers of 1.5-2” pods grow upright in dense clusters.  Plants are compact and good for containers.  Ripens green to red, excellent when easily dried.  More info

An heirloom chinense (hab-type) variety from Central African Republic. These peppers are consistently outrageously hot and ripen from green to golden yellow. Average yields of 3”x1” wrinkled, tapered pods ripen reliably every year. Incredibly strong, citrusy hab flavor and aroma, if you can stand the heat! Recommended by Chile Doctor.

"Philadelphia/Baltimore region. A pre-1947 variety that was used in fish and shellfish cookery. The color of the fruit range from green, orange, brown, white and red, being spicy and hot. What really makes this pepper stand out is its wonderful foliage, as the 2-feet tall plants have stunning white and green mottled leaves, which makes this variety superb for ornamental and edible landscaping." Baker Creek Heirloom Seeds

NEW for 2017  "This is a Fresno type pepper, bearing brilliant red fruit that are cone-shaped and about 4 inches long. In their green stage, they are fairly similar to a jalapeno, but the mature red peppers develop more heat and a complex flavor described as fruitier and smokier. They have become a favorite with cooks who enjoy their" unique flavor in hot sauce and salsas as well as cut up fresh to top tacos and burgers."  Text and picture from Tomato Growers Supply.

NEW for 2017  "This hybrid serrano combines big, extended harvests of large, firm peppers with resistance to 3 races of Bacterial Spot, Potato Virus Y, and nematodes. These peppers are 4 inches long and 1 inch wide with 3,000 Scovilleunits of heat, making them great for giving an extra kick to salsas and pico de gallo​."  Text and picture from Tomato Growers Supply.

The most productive non-hybrid I’ve grown, these plants crank out loads of tasty, red-ripe pods much earlier than jalapenos. At 3-4” long, they’re big enough for stuffing and roasting. Medium heat with good flavor for salsa, these thick-walled, tapered peppers will not disappoint. Green to red with huge production.

Our Garden Bird plant loaded up with hundreds  of 2-3" pods that turned red late in the season.  These look like Thai peppers but seem to be more flavorful with a bit less heat.  Kept cool they stored very well.

A large sweet that’s very much like a golden orange version of Corno di Toro, but earlier to ripen. Long, tapered, sweet pods are great for roasting and frying and look absolutely beautiful in the garden.  Picture from Territorial Seeds.

A very unusual rare pepper of Romanian origin. Blocky 4-5” peppers mature from green to chocolate brown with a yellowish/pinkish blush, then completely brown when fully ripe. Not only that, but the thick flesh is incredibly juicy with good flavor, not bitter at all, and no heat. Highly recommended!

"Typical long, slightly twisting cayenne type fruits, sometimes slightly hotter than red cayenne, and also a bit larger at 4-6 inches long. The fruits start out green, ripen to golden yellow, developing their most intense heat only at full maturity. Compact plants to 2 feet tall."  Baker Creek Heirloom Seeds

This is the traditional pepperoncini from Greece and the preferred size for pickling at 2.5”-3”. Same flavor and mild heat as the Italian cultivar. Use while green for pickling or in Greek salads, will turn red if left to ripen. Picture from Tomato Growers Supply.

This early, yellow, hybrid bell from Europe is well-suited to our NW climate. Expect good production of 4” blocky pods that start out green and ripen to a sweet, brilliant yellow.

Big, blocky bell pepper that starts off green and ripens to a beautiful…you guessed it…golden yellow. An excellent producer and early to ripen for a yellow bell. Holds up well when the weather starts to turn. Hybrid.  Image

Large, orange, 3 to 4 lobed fruits, weighing approximately 4 ounces, have a very sweet flavor. Adds a pop of bright color to salads and veggie trays. Flavors are at their best when allowed to mature.

Large, red, 3 to 4 lobed fruits, weighing approximately 4 ounces, have a very sweet flavor. Adds a pop of bright color to salads and veggie trays. Flavors are at their best when allowed to mature.

Large, red, 3 to 4 lobed fruits, weighing approximately 4 ounces, have a very sweet flavor. Adds a pop of bright color to salads and veggie trays. Flavors are at their best when allowed to mature.

"Brilliant red 2 inch peppers are borne upright on tidy plants. The medium hot peppers are yielded in great profusion. Makes a super container plant, especially for overwintering indoors, as it blooms and sets on fruit even under low-light conditions. Originated in Siberia."  Baker Creek Heirloom Seeds

Very popular heirloom pepper from Mexico. Plants grow tall and produce an abundance of 6X1inch peppers, usually with just a little bit of heat. The unique flavor is great for salsas, roasting and drying. Green pods ripen to red.

Rare. From Mexico. Very limited seeds. Hope to know more next year. (Days to Grow are an guess.)

A very sweet hybrid that is a consistent performer in northern climates. Good yields, good flavor, thick flesh and early ripening are the attributes of these 4” wedge-shaped peppers that start out pale yellow and ripen to orange/red.

NEW for 2017  "The world’s first truly heatless habanero! Bred by renown organic plant breeder Michael Mazourek, habanera is the product of natural breeding techniques. This exceptional snacking pepper has all of the fruity and floral notes of the habanero without any spice (even the seeds are sweet and add to the flavor). These 2-3 inch tangerine fruits stole the show at the 2014 culinary breeding network variety showcase, where the fruits were made into a stunning sherbet.​"  Text and picture from Baker Creek Heirloom Seeds.

"This is a beautiful Capsicum chinense from Belize. The name suggests it is a 'seasoning' pepper (low heat chinense), but this one does have some heat (moderate to medium). The pods ripen a very dark red and have a stunning bonnet-like shape on the top of them. The peppers have a tropical fruity flavor."  Pucker Butt Pepper Co.

This habanero really stands out with its large size, beautiful yellow color, strong hab flavor and searing heat. Later to ripen, but worth it if you’re into spectacular habaneros. Pods are a bulbous 2-3” and ripen green to yellow with great hab flavor and killer heat.

This famous habanero from Trinidad is one of the hottest of the habs. Nearly 2” long with a complex, fruity flavor. Ripens from green to chocolate brown, use as you would any habanero. Also dries well.

This is a hybrid cultivar.  "Plants 3 feet tall and 3 feet across, produces 50-60 fruit per plant, 1-2 inches long and 1.2 inches wide.  Chocolate color adds a unique flavor unmatched by any other peppers.  Unusally hot with an awesome heat level."  The Redwood City Seed Company

In Trinidad, habanero relatives are called "congo peppers' and this one is an extra-large, deeply ribbed, and bright red. Nearly 2 inches long, it has a strong fruity flavor with searing heat, as well as being one of the most productive habanero plants! Ideal for making hot sauce, killer-hot salsa or dry it for a wickedly hot powder! This beautiful heirloom does it all! 90 days!

In Trinidad, habanero relatives are called 'Congo peppers' and this one is an extra-large, deeply ribbed, bright red Congo. Nearly 2” long, it has a strong, fruity flavor with searing heat, as well as being one of the most productive habs. Ideal for making hot sauce, killer-hot salsa, or dry for a wicked powder. This beautiful heirloom habanero does it all!

These habs ripen to a beautiful peach color and have all the stinging heat and flavor you expect from a habanero. Pods are somewhat unusual in that they’re elongated, wavy, and form a sharp point. Very productive. Light green to peach.

Bright red pods give you all the Habanero heat you want with a bright color.  Picture from Seed Savers.

These creamy white ‘bullets’ have a nice fruity flavor and plenty of habanero heat. Maturing from pale green to yellowish-white, you’ll get loads of little 1-1½” extra-hot peppers to use as you would any other hab. Plant is bushy and very productive. An unusual shape and color for a habanero.

"The world famous Hatch (New Mexico) Green Chile pepper is one of the most sought after peppers because of its exceptional reputation for flavor and versatility. The pepper was originally grown in the Hatch Valley region of New Mexico. Hatch Green Chile peppers range in size from 6 to 10 inches and have mild heat. The Hatch Green Chile pepper is commonly found in foods such as burritos, salsa, green chile enchiladas, guacamole, chile verde, and hamburgers."  www.tyler-farms

A stout, dependable Russian variety introduced to U.S. gardeners in 1993. Early maturing 24-30" plants are loaded with sweet wedged-shaped fruits, 2½-in at the shoulder by 4-in long, ripens from yellow to orange to red. No heat, all sweet.

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Pepper Plant List