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

Hot Peppers

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Vigorous and uniform Johnny's-bred pepperoncini.
Large, highly adaptable poblano ideal for chile rellenos.
Extra-early hybrid habanero; good yields in North, short-season areas.
Easier to harvest, large-fruited serrano.
Our most versatile and flavorful cayenne.
Widely-adapted, thin-walled Fresno with very good, mildly hot flavor.
Hot cherry for stuffing, pickling, and processing.
Anaheim with Phytophthora resistance.
Super-hot! Pungent habanero for fresh, dried use, and "jerk" sauces.


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