Pepper Plants – Hot & Spicy
Hot Pepper plants in 4″ Root-maker pots. Lots of root tips, ready to explode and GROW!
Anaheim: Large, thick-walled fruits, suitable for stuffing and frying.
Ancho/Poblano: Known as a poblano when green, as an ancho when dried. Easy to stuff for chili rellenos.
Cayenne: Tremendous flavor on first bite, with warm heat that lingers. Thick enough for a bit of crunch when eaten fresh, but thin enough to dry easily.
Garden Salsa: Medium hot, perfect for Mexican salsas. Fruits are 8″ long by 1″ across. Usually picked green for salsa, ripening to red.
Habanero: Extraordinary heat with fruity, citrus notes. This extremely pungent habanero may be used fresh or dried.
Hot Banana: Spicy, fairly hot. Matures from light yellow to bright red. Ever-bearing. Open pollinated.
Jalapeno: High yielding. Large fruits are slow to check (small cracks in skin). A long harvest season.
Serrano: The dark green fruits are traditionally eaten green but also make fine chipotles if allowed to ripen to red. High-yielding.
|Hot Pepper Varieties||
Anaheim, Ancho, Cayenne, Garden Salsa, Habanero, Hot Banana, Jalapeno, Seranno, Time Bomb