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Hot peppers range from mildly zippy to truly fiery, invigorating salsas, soups, and sauces with rich, complex flavors. Use hot peppers fresh, roasted, dried, or pickled. Hot pepper plants are colorful additions to the summer garden or in containers, and thrive in the full sun.
Good yields of flavorful, moderately hot, 5 inch fruits for eating fresh, grilling, or making salsa. Large size, and thick walls make this the ideal jalapeno for stuffing. We love ours filled with cream cheese.
8 inch long, 2 inch wide, thick-walled peppers, provide classic chile flavor, are only mildly hot. 'Big Jim' is excellent fresh, roasted, or fried, is a popular choice for rellenos. The 2-3 foot tall plants are extremely productive, and all fruit ripens at the same time. One of the best pepper varieties for freezing. "Big Jim" is able to set fruit under hot, dry conditions.
Elongated heart-shaped, mild-flavored with just a touch of heat, deep, shiny green Poblanos are the perfect stuffing pepper. When ripened to a dark crimson red and dried, they are quite a bit spicier and called Anchos. Fruits range in size from 4 to 6 inches in length, and the productive plants grow to 30 inches tall.
A superb container or window box variety, this attractive, 18 inch tall, heavy yielding variety produces tasty, 2-3 inch chili peppers that ripen from green to bright red.
The 6 x 3/4-inch, red, wrinkled fruits are very hot. Dried and crushed they are sprinkled on noodles and pizza, and used to make fiery, hot sauces.
Organically grown. This may be the best all-around mild chile. Tapered 6-7 inch fruits have thick, flavorful flesh which is delicious eaten fresh, or in salsa or fajitas. Very high yielding. An improved version of Numex 6-4.
Japanese lantern-shaped fruits mature to golden-orange and are up to fifty times hotter than jalapenos. A great addition to salads and dips - but it should always be used with caution and handled with care. Needs a long season to mature. Very prolific. Germination can be erratic, unless provided warm soil.
Fried, grilled or roasted, these giant 11 inch long, 2 inch wide peppers deliver exhilarating flavor with just the right balance of sweet-hot zest. An Italian type pepper that is especially popular in Caribbean and Puerto Rican cooking. Fruit ripens from green to scarlet, on vigorous, bushy, heavy bearing 30 inch plants.
Organically grown. Compact, 2 foot plants set fruit in relatively cool conditions, making them a good choice for cold climates or earlier crops. Moderately spicy, 2 to 3 inch peppers with thick walls are great for eating fresh, grilling, or making salsa.
Start indoors in cell packs or flats, 8 weeks before the last anticipated frost. At 70-90°F., germination is in 8-25 days. When the soil has warmed to at least 60°F., transplant into the garden 18-24 inches apart.