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Printed 2/13/19 PEPPERS (Subject to availability) Aji Rico Moderate heat (55 days to green; 75 days to red) All-American Selections Winner; conical, thin-walled, crunchy fruit matures early from green to red (can be eaten at any stage). Delicious warm, citrus-y, flavor. Makes a taste test-winning salsa. Dries well. Anaheim Moderate heat (Heirloom - 75 days) Called the "New Mexican Chile"; moderately pungent; ripens from green to deep red. Long, tapered, medium-thick peppers are borne on tall, productive plants. Tobacco mosaic virus-resistant. Excellent for canning, freezing, or drying. Ancho Mosquetero Medium (80-90 days) Big healthy plants with loads of very large, smooth, dark green, two lobed fruits. Heavy, glossy peppers are 6" long by 3" wide at the shoulders and slightly taper to a flat point. The shape and open interior is perfect for stuffing, frying, and salsa Ancho Tiburon (JJL) Moderately hot (65 days to green; 85 to red) 4 1/2-5" long x 3" wide, dark green pepper with sweet, thick flesh. Traditionally used for chiles rellenos. Bhut Jolokia Red/ Ghost HOT, HOT, HOT! (Heirloom - 85-100 days) One of the world's hottest peppers-- over 300 times hotter than jalapeños! Looks similar to a habañero but with a rougher texture & a more dented appearance. When ripe, it is red or orange & 2 ½"-3 ½" long. Handle & eat with caution & keep away from eyes! Big Bertha Sweet Bell (70-72 days) Giant, sweet bells, with extra-large elongated fruits up to 7" long x 4" across. Matures to red. Resists tobacco mosaic virus. Bulgarian Carrot (JJL) Very hot (Heirloom - 65-68 days) Extremely productive, quick to mature, 3-4" long, carrot-shaped, bright orange, crunchy fruit with a very hot but fruity flavor. Adds a colorful tint to glazes, marinades, salsas, and hot pepper jelly. Compact enough to grow in containers. Cajun Belle Mildly hot (60 days) Award winning, mini bell peppers with a spicy flavor that blends heat & sweet. Prolific producer of 2"w x 3" long, bell-shaped fruit that ripens from green to deep red but can be eaten at either stage. Compact plants are about 2' tall & equally as wide & exhibit good disease tolerance. California Wonder (Bell) Sweet (Heirloom 72-75 days) Glossy green fruit is blocky with crisp, thick walls & sweet taste. Matures to red. A nice stuffer with high yields.Tobacco mosaic virus- resistant. Candy Cane Red Sweet (40-45 to green stripe; 60-65 to fully ripe-solid red) New for 2018; Beautiful, tasty peppers ripen super early on attractive plant with variegated foliage. Sweet, thin-walled, & crispy fruit can be eaten at any stage. Good for containers or in-ground with or without support. Carmen Sweet (75 days) Sweet peppers in the Italian bull's horn style that grow to about 6" long x 2 1/2" wide, maturing from green to red with a flavor that is noticeably sweeter than other varieties, raw or cooked. Excellent yields, widely adapted, reliable, & easy to grow. Carolina Reaper Insanely hot (90 days) World's hottest pepper as ranked by the Guinness Book of World's Records. 1.5-2.2 million Scoville Heat Units. Said to have an excellent, sweet, fruity flavor before the heat kicks in. Handle & eat with caution & keep away from your eyes! Cayenne (JJL) Very hot (72 days) Thin skinned fruit is 4-6" long x ½" wide, slightly wrinkled and very hot. Matures from green to red. Use dry or fresh in salsas, etc. Cayenne Long Thin Very Hot (72 days) Slender, long peppers turn bright red and are very hot. The 2’ plants are vigorous and quite productive. Very popular for drying and using as a spice. Chiltepin Chile (JJL) Very hot (90-95 days) Wild type, native to Southwestern US & Mexico that produces 1/4" long & wide, pea-shaped fruit all year in mild winters. Root hardy shrub is very ornamental. Popular for spicing up soups & bean dishes. Chiltepin/McMahon's Medium to very hot (90 days) Seeds for this plant were sent from San Antonio, TX Texas Bird to Thomas Jefferson in 1812 & 1813. Native to Southwest Texas that produces 1/4" long & wide, pea-shaped fruit all year in mild winters. Smaller plant than the wild type. Root hardy shrub is very ornamental. Popular for spicing up soups & bean dishes. Freeze to preserve or string like cranberries to dry. !1 Printed 2/13/19 Ghost See "Bhut Jolokia Red" Golden California Sweet Bell (Heirloom - 72 days) Golden-yellow, thick-walled, meaty, sweet Wonder peppers on upright, healthy plants. Produces prolific crops of blocky, 4" long x 4" wide fruit. Golden Summer (JJL) Sweet (67 days) Heavy yields of large, golden-yellow, blocky fruit with outstanding sweet, mild flavor. Excellent stuffed or added to salads. Gong Bao (JJL) Mildly hot (80-85 days) Deliciously spicy flavor. Slender, thin-walled, 3-5" long fruit that ripens from green to red. Great in salsas and salads. Dries well. Very productive plant. Gypsy Sweet (60 days) Plant produces early & heavy yields of 3-5" long, wedge-shaped, very sweet bell peppers that mature from pale yellow to orange-red. Performs well in both hot and cool regions. Tobacco Mosaic Virus-resistant. Habañero, Orange Blistering hot (Heirloom - 90-100 days) Wrinkled, 1" long x 1-1/2" wide, tapered fruit that ripens from light green to golden-orange. Abundant harvests. Forty times hotter than a jalapeño. Habañero, Red (JJL) Blistering hot (Heirloom - 90-100 days) Just like the traditional orange habañero, but even hotter -- about 65 times hotter than a jalapeño. Habañero, Rey Pakal Extremely hot (84 days) 2 1/2" x 1 1/2" peppers mature from green to red; (JJL) prolonged, heavy harvests. Hatch Green Chile Medium hot ( 75 days) This pepper has been grown in the Hatch Valley of New Mexico for over a century. Authentic green chile flavor. 7" long peppers are perfect for roasting. Pick green or allow to ripen to red. Compact plant. Holy Mole Very little heat (85 days) Award winner. A pasilla-type best known for its distinctive nutty & spicy flavor in mole sauce. 7-9" long peppers mature from green to dark chocolate. Use fresh or dried to add rich, smoky flavor but very little heat. Hot Banana/Hungarian Mildly hot (Heirloom - 65-85 days) Spicy, fairly hot, banana-shaped fruits, 6" long Hot Wax x 1-1/2" across that mature from canary yellow to bright red. Everbearing, compact, strong, upright plants. Jalafuego Jalapeño Very hot (70 days) One of the hottest & most productive jalapeño varieties on the market. Top quality, 4" long peppers are produced over a long season. Large, vigorous, disease-resistant plants. Jalapeño Early Hot Hot (Heirloom - 75 days) Fiery, thick-walled, 3" long x 1-1/2" wide peppers that ripen from dark green to red. Famous fresh or pickled for nachos & other Tex-Mex dishes. Jalapeño El Jefe (JJL) Hot (67 days) Plant produces heavy yields of large (about 3 1/4" long by 1 ½" wide), thick-skinned, crack-resistant jalapeño peppers. (90 days to red stage) Jalapeno Mucho Nacho Hot (68-70 days) Jumbo 4" fruit are fatter, thicker, heavier, & a bit hotter than regular jalapeños and a little earlier too. Vigorous, high-yielding plants. Jalapeño TAM Mildly hot (85 days) Plant produces good yields of 3" long by 1" wide mildly hot peppers (milder than regular jalapeños). Peppers turn from green to red when mature. Perfect for salsa and pickling. Lemon Drop Hot (90 days) Popular, 2" long seasoning pepper from Peru that ripens to a bright, sunshine yellow. Fruit has very few seeds & a hot, citrusy flavor. When peppers are cut, they release a pleasant aroma of fresh lemons. Easy to dry. Mad Hatter Sweet w/ occasional mild heat (65-70 days to green; 85-90 days to fully ripe) New for 2018; All-American Selections Winner; unique, flattened disc shape. Early & high yields. Citrusy, floral flavor w/ occasional mild heat near the seeds. South American pepper species popular in Bolivian & Peruvian cuisine. Use raw, pickled, stuffed, or in cooked dishes. Mariachi (JJL) Mildly hot (65 days) Award winner. Early producer of mildly hot, 4" long x 2" wide peppers that ripen from yellow to red. Delicate, gourmet flavor with fruity overtones lends itself well to cooking, grilling, pickling, and salads. A widely adaptable plant that produces continuously through the season. Mini Belle Mix Sweet (60 days) Colorful mix of tiny, thick-walled bell peppers with sweet, firm flesh. 1 1/4" fruit mature from green to a range of yellows & reds. Compact, 24"t, disease-resistant plant. Orange Blaze Sweet Bell (65-70 days) Award winner for its early maturity, very sweet flavor and high disease resistance. Gourmet-style, lobed fruits are 3-4" long and about 1-½" wide & mature to a bright orange quickly. High resistance to Bacterial Leaf Spot (races 0-3, 7, 8) and Tobacco Mosaic Virus. !2 Printed 2/13/19 Pepperoncini, Orange Medium (77 days) This new orange breed is 3½" long, with low-to-medium heat. Small, bushy plants yield a big harvest of yellow fruits that turn orange as the sweet flavor intensifies. Excellent when pickled, sliced on pizza, or eaten fresh in salads or sandwiches. Pequin Very hot (100 days) Tons of very hot (10 x hotter than a jalapeño), tiny, 1/2" long peppers that ripen from green to red on bushy plants. Slightly larger & more oblong than chiltepin. Native to S. Texas & Mexico. Peter (JJL) Medium-hot to pretty darn fiery (95 days) Pepper with a silly shape and a delicious flavor. Nine times as hot as a jalapeño & just a touch sweeter.
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