Numex Joe

Southwestern style traditional Anaheim harvested green for stuffing, grilling, roasting or processing. Peppers average 8″ long & have thick, crisp flesh w/ mild heat & excellent flavor.

Highlander

Early and adaptable Anaheim.

Altiplano Serrano

An impressive, large-fruited serrano

Altiplano peppers are faster to harvest than types with smaller fruits. Traditional serrano flavor and pungency.

Maules Red

High yielding plants are very productive, even in short-season climates. Glossy red, 10- to 12-inch Cayenne-type fruits, and of similar heat to Cayenne. A fine sort for picante sauce or drying.

Golden Cayenne

Long, slightly twisting cayenne, sometimes slightly hotter than red cayenne, The fruits start out green, ripen to golden yellow, developing their most intense heat only at full maturity.

Ring of Fire

This is a hot, hot pepper.

Prolific, dependable and matures early.

Orange Habanero

This fiery, habanero with extreme heat, registers a blistering 200,000–325,000 Scoville units,  Each 1½’ plant will set 10–20 pendulous fruits that turn from dark green to tangerine as they mature.

Magnum

HOT HOT HOT!!!

Watch out for this pepper’s heat!

Maya Red

Bright red, glossy fruits with outstanding appearance, flavor and burn in our taste tests.

Ghost

These thin walled and wrinkled peppers are some of the hottest in the world…. 1 million Scoville Heat Units. Ghost pepper plants love heat & humidity & has a long growing season.

Trinadad Scorpion

This pepper contains so much capsaicin, that it blasts past the numbing response in your mouth and produces a ferocious burning sensation! Officially tested at  2,009,231 Scoville Heat Units!

Arriba Jalapeño

.High-yielding yellow jalapeño. Pale yellow to start, the 3 1/2–4″ long fruits transition to an orangey red, finally ripening to red.

An excellent salsa ingredient, Arriba is also delicious either as a substitute or an addition to recipes calling for green jalapeños.

Carrot Bomb

An explosion of round 1–2″ shiny bright tangerine baubles blow up the pepper patch on sturdy 2–2½” plants. The heat is comparable to a mild jalapeño. A bold spark in salsas, kebabs, stir-fries or the pickle jar.

Hungarian Hot Wax

AMAZING, Long, banana-shaped waxy pepper used for frying, stuffing and pickling. (And mom’s favorite in salsa!)

 Very productive

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Traditional Jalapeno

Jedi Jalapeño

High-yielding, LARGE, continuous-set type.

Jedi’s fruits avg. 4–4 1/2″ and are slow to check.

El Jefe Jalapeño

Best combination of earliness and yield in a jalapeno.

Pablano

( Ancho or Baron)

Mild heart-shaped chili perfect for stuffing in chiles rellenos or dried for ancho chili powder. Stout dark green fruits are moderately spicy with medium-thick walls. Referred to as Poblano when used fresh and Ancho when dried for seasoning.

Hot Thai

This plant produces large numbers of 1-inch green fruits that mature to blazing red color with heat and flavor to match! These are extremely hot.

Sweet

Peppers

Olympus

High yielding jumbo peppers for long seasons or unheated tunnels. Plants are vigorous and bushy, providing plenty of coverage all season long. Slightly elongated blocky bell shape.

California Wonder

Large, blocky, thick-walled glossy fruit that turns red quickly under a range of conditions. Upright, everbearing habit keeps fruit high on 24-30″ plants.

Golden California Wonder

High yields of deep gold, thick-walled fruits that set well in cool conditions.

Sweet Sunrise

Blocky, dark green bell ripens to yellow/orange.Medium-large 3- and 4-lobed fruits are blocky to slightly elongated. The flavor is both fruity and sweet

King of the North

Blocky, thick-walled, early ripening peppers each with three to four lobes. Known for its ability to produce good sized peppers in short, cool seasons. Strong plants support heavy yields

Jupiter

Large, sweet fruits of excellent quality. Stout peppers have thick walls and four lobes; great for stuffing and freezing.

 Red, yellow, and orange Picnic snack peppers are combined in this mix. These beautiful, mini-sized peppers are remarkably sweet and flavorful.

Shishito

Small, mild Japanese pepper for roasting, pan-frying and grilling. The occasional fruit will display heat. Typically harvested and used green, but eventually turns orange and red with sweeter flavor.

Jimmy Nardello

The sweet, fruity flavor makes these peppers delightful to eat straight off the plant, but traditional Italian cuisine typically uses them for frying. The long 8”-10” slender fruits begin green and ripen to red. A super productive, disease-resistant and low-growing plant. Produces loads of peppers all season long.

Habanada

 This exceptional snacking pepper has all of the fruity and floral notes of the habenero without any spice (even the seeds are sweet and add to the flavor).

Nadapeno

Love the flavor and crunch of jalapeño, but can’t take the heat? This truly heatless jalapeño is perfect for those with sensitivity or aversion to the heat of traditional jalapeño peppers. Great for pickling, stuffing, poppers and salsa.

Islander

Medium-size bell peppers with a mild, slightly sweet taste. Fruits ripen through a showy stage of violet, yellow and orange streaks, eventually turning a rich, very dark red. Strong, medium-tall plants yield well.

Large, sweet fruits of excellent quality. Stout peppers have thick walls and four lobes; great for stuffing and freezing.