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2021 Peppers MILD to NO HEAT

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2021 Peppers MILD to NO HEAT 2021 Peppers MILD TO NO HEAT: FELICITY - Authentic jalapeño flavor without any of the heat. Large, medium-green fruits are thick-walled and average 4 1/2-5" long; 65 days HABANADA - All the floral sweetness of an Habanero minus the burn. Can be used at the green stage but reaches its pinnacle of flavor when it turns a beautiful orange. 100 days to maturity; 70 to green. PADRONS - Harvest Padron peppers when they are 1-1 1/2" long. About 1 out of 20 fruits will be hot, and the rest mild. All the fruits become hot if allowed to grow 2-3" long; 60 days PIZZA MY HEART - These heavy, thick-walled, cone-shaped little peppers have a crunchy texture and sweet flavor with an occasional bit of mild spice to savor; 80 days SHISHITO - Avg. 3 1/2-4" heavily wrinkled fruits are thin walled, mild (no heat) when green and slightly sweet when red; 60 days SPICY HOT TO VERY HOT PEPPERS: ANAHEIM - California because this chili was supposed to suit a milder California pepper palate. This is a green roasting chili that ripens to a deep red. Peppers are thick walled and are often dried to make ristras, or strings of dried chile peppers. Anaheim’s have rich mellow flavor and the plants are disease resistant; 77 days BLACK HUNGARIAN - Unique, black-colored fruit that is the shape of a jalapeño. It is mildly hot and has a delicious flavor; 75 days CHINESE FIVE COLOR PEPPER - Screaming hot little peppers turn a rainbow of vibrant colors, from purple, cream, yellow, orange to red as they ripen. Need I say ornamental? The plants are great for containers inside. Just pick a few any time to liven up your salsa; 85+ days EARLY FLAME JALAPENO - Shiny and thick-walled, cone-shaped Jalapeños are everyone’s favorite all- purpose chile, adding delicious mild to medium heat and savor to any dish; 75 days EARLY JALAPENO - Early Flame Jalapeños set their 3½ inch chiles on the top of the compact plants, so they are extra easy to harvest at the peak of flavor; 75 days JALAFUEGO - Vigorous plants consistently produce very high yields of 3 1/2 to 4" fruits that are resistant to cracking. Large plants are later than El Jefe, but have a higher yield potential; 70 days JALAPENO - Heirloom variety offers abundant crops of versatile chiles for killer salsas or to add tasty heat to any dish; 72 days NORTHERN JALAPENO AKA JALUV ALLTITUDE - An extremely wide-topped, thick-walled jalapeño-type hot pepper. The ultra-thick walls make for great body in salsa and other preparations; 75 days NU MEX JOE E. PARKER - A mild New Mexico style pepper (much like Anaheim) that can be used green or red for roasting, stuffing, grilling or processing. Average 8 “long and are thick walled; 70 days green and 80 days red PASILLA BAJIO - “Pasilla” means raisin in Spanish and refers to the dark, wrinkled dry form of this pepper. Used fresh this pepper adds flavor to enchilada sauce and salsas. The dried pod is an important ingredient in mole sauce; 80 days POBLANO - Sturdy, upright plants produce high yields of uniform, 5" fruits for summer, early fall harvest. Peppers are smooth, making them easy to peel for chile rellenos. Moderate pungency; 75 days RED SAVINA HABANERO - Bred selectively for generations to produce larger and hotter fruit than traditions habaneros. Each plant produces about 50 peppers in warm conditions. The heat is intense, but the flavor is a smoky, fruity one that lingers; 90 days RING OF FIRE - This new improved, early, and productive cayenne variety bears fruit that is four inches long with a glossy red color when fully ripe. Prolific and dependable plants bear abundant fruit suitable for cooking or drying; 45 days green; 60 days red SERRANO - If you like Jalapeno peppers but are ready for a little more kick you will love Serrano’s. The Serrano pepper is similar in color and fresh flavor to the Jalapeno, but it is smaller and meatier; 57 days THAI HOT - Small, very hot Thai chile - A versatile, fiery-hot cayenne used fresh at both green and red stages. Can be dried for hot pepper flakes or mini ristras; 75 days .
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