Hot cherry for stuffing, pickling, and processing.
Anaheim with Phytophthora resistance.
Early Anaheim bred by Johnny's for good productivity in cooler areas.
Famous Spanish heirloom, eaten as tapas (appetizers) in Spain.
Full bacterial leaf spot (BLS) resistance.
Spicy flavor for a new take on the traditional shishito.
Easier to harvest, large-fruited serrano.
Early and adaptable poblano, easy to peel for chile rellenos.
Magnificent fruits; earlier, more productive than regular habaneros.
Large, widely adapted Anaheim with thick walls.
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High-yielding yellow or "Caribe" type jalapeño.
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High-yielding, widely adapted Santa Fe/Guero Chile pepper.
Red habanero without the heat.
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Widely-adapted, thin-walled Fresno with very good, mildly hot flavor.
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Large, highly adaptable poblano ideal for chile rellenos.
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High-yielding, continuous-set type.
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Tropical flavors with a hint of heat.
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Early, quick-drying for ristras.
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Best combination of earliness and yield in a jalapeno.
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Big, smooth, dark green fruits.
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