Hot Peppers 2018
Hot peppers (Capsicum spp.) are grown the world over and prized for their pungency (from capsaicin), flavor and health-enhancing properties. SHU refers to Scoville Heat Units, with a bell pepper registering 0 SHU and pure capsaicin upwards of 15,000,000 SHU. Chiles grown in northern climates like Wisconsin may not get as hot as those grown in the south. Hot peppers are an excellent source of Vitamins A and C, and carotene. Plant in a well-drained, fertile, sunny location after any danger of frost. Taller plants may need support.
‘Ancho Gigantea’ ‘Carolina Reaper’ Type: ancho/poblano Type: ghost pepper Heat: 1,000 - 3,000 SHU Heat: 2,200,000 SHU C. annuum Called poblano when fresh and C. chinense Hottest pepper in the world!!! ancho when ripened to red and dried, this (Guinness World Records). A cross of ‘Bhut Mexican variety is used green, stuffed and Jolokia’ and a red habanero, its scythe- cooked to make chiles rellenos. Very large shaped tail gives its name “Reaper”. blackish, heart-shaped fruit. O.P. 90 days. Developed by Smokin’ Ed Currie.
‘Cherry Bomb’ ‘Ancho San Luis’ Type: hot cherry Type: ancho/poblano Heat: 2,500 – 5,000 SHU Heat: 1,500–4,500 SHU C. annuum Cute small round peppers C. annuum Called poblano when fresh and mature to red and look like cherries! About ancho when ripened to red and dried, this the same heat as a jalapeno, its thick walls Mexican variety is used green, stuffed and make it perfect for stuffing. 75 days to red. cooked to make chiles rellenos. High quality peppers are 6” long and 3” wide. High yields. O.P. 80 days. ‘Early Jalapeno’ Type: jalapeno Heat: 6,000 SHU C. annuum Early and heavy yielding! Fruits ‘Bangkok’ are 3” long, thick-walled and grow on 24” tall Type: Thai plants. 65 days. Heat: 50,000 – 100,000 SHU C. annuum Fiery hot 3” long fruits produce ‘Jalapeno Gigantia’ heavily on large upright plants. Use in Asian Type: jalapeno cuisine when green or red, or dry and make Heat: 2,500 – 8,000 SHU pepper flakes or mini-ristras! 75 days to C. annuum Extra-large, 5” hybrid peppers green, 95 days to red. great for salsas and stuffing. Split in half
and fill with cheese! 68 days.
‘Jalapeno Orange’ ‘Scotch Bonnet Jamaican Red’ Type: jalapeno Type: habanero Heat: 5,000 SHU Heat: 200,000 SHU C. annuum Unusual orange-colored C. chinense Patty pan squash-shaped jalapeno has more citrus flavor than green Caribbean pepper is not as searing hot as varieties. Fruit are 3” long, meaty, and will typical habanero. Has a citrusy flavor. eventually mature to red. 75 days. Matures from green to red. Bushy, compact plants are prolific. 90 days.
‘La Bomba II’ ‘Serrano del Sol’ Type: jalapeno Type: serrano Heat: 5,000 SHU Heat: 4,500-5,500 SHU C. annuum Prolific, 40” tall plant has C. annuum Early maturing serrano superior disease resistance with no produces 3” long peppers. Dark green cracking. 55 days to green, 70 days to red. matures to red. 62 days.
‘Pasilla Bajio’ ‘Shishito’ Type: chilaca/pasilla Type: Japanese pepper Heat: 700 SHU Heat: 50-200 SHU C. annuum These mild, 7” long peppers are C. annuum Traditional Japanese pepper dark green and will turn deep brown when has slightly wrinkled, mildly spicy, 3” long dried. Dried chilaca peppers are called fruits that ripen from green to red. Plant has pasilla, which is used to make classic spreading habit. Perfect for tempura and Mexican mole sauce. Use fresh in salsas sautéed. 60 days. and salads or dried for sauces. 80 days.
‘Tabasco’ ‘Poblano’ Type: tabasco Type: poblano/ancho Heat: 30,000-50,000 SHU Heat: 2,000 SHU C. frutescens Heirloom used to make the C. annuum Heart-shaped fruit are 3”- 6” famous hot sauce! 1½” long peppers ripen long. Roast and peel the green poblano to from yellow/green to bright red, with a hot- make chili rellenos, or dry when it’s red (as smoky flavor. Compact plants grow 2’-4’ tall an ancho) to make chili powder. 75 days. - great for containers. 90 days.