Pepper Plants – Hot & Spicy

Hot Pepper plants in 4″ Root-maker pots.  Lots of root tips, ready to explode and GROW!  Plants will be ready May 1st.  Protect from frost.

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.

Bhut Jolokia, aka Red Ghost:  NEW.  Legendary variety, one of the world’s hottest peppers, with readings in excess of 1,000,000 Scoville units.  Bhut Jolokia starts out slow but eventually makes tall plants. The thin-walled, wrinkled, pointed fruit reach 2-3 inches in length, ripening mostly to red.  Baker Creek Heirloom Seeds.

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.  Not available in 2021.

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 chipolatas if allowed to ripen to red.  High-yielding.

Sugar Rush Peach:  NEW. Amazing Sugar-Sweet Flavor and Some Fire Too!  A sumptuous snacking pepper. The long, peach colored fruits are packed with loads of super sweet, tropical flavor, and the seeds bring a smokey, complex heat that when used together, creates a wild flavor experience.  Super early, high yields of exquisite sweet hot peppers.  Baker Creek Heirloom Seeds.