Fruits grown from our hot pepper varieties, including a bright mix of reds, oranges, greens, and yellows.

Hot Peppers

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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.
Spicy flavor for a new take on the traditional shishito.
Full bacterial leaf spot (BLS) resistance.
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.
Sale
High-yielding yellow or "Caribe" type jalapeño.
Sale
High-yielding, widely adapted Santa Fe/Guero Chile pepper.
Red habanero without the heat.
Out Of Stock
Widely-adapted, thin-walled Fresno with very good, mildly hot flavor.
Out Of Stock


Hot peppers (also called chili peppers) come in all shapes, sizes, colors, and flavors. They are an essential ingredient in specialty and ethnic cuisines, eaten fresh or dried, or fashioned into decorative ristras or wreaths.


Hot Pepper Heat Levels

The level of intensity—from mild to mouth-blistering super-hot peppers—is measured using the Scoville scale:; the higher the number, the hotter the pepper. Johnny's shorthand for heat scale is 1 to 5 small pepper symbols, with 5 being the hottest.


Choosing Hot Pepper Types & Varieties


How to Grow Hot Peppers