Heirloom Hot Peppers
A big, fat jalapeno that is perfect for making lots of salsa. Perfect for anyone who loves jalapenos. It has thick, flavorful, hot flesh.
3- to 6-inch heart-shaped fruits are usually of gentle heat. Used green, after roasting and peeling, it is the classic pepper for chili rellenos. Dried, the fruits turn a rich dark red-brown and may be ground into an authentic red chili powder.
Believed to be the hottest pepper in the world, this is a serious scorcher! These little peppers are fiery red with a little scythe shaped tail at the base of each fruit, hence the name reaper.
Also known as Ghost Pepper, Naga Morich. Legendary variety, one of the world's hottest peppers, if not the hottest, with readings in excess of 1,000,000 Scoville units! Bhut Jolokia starts out slow but eventually makes tall plants, exceeding 4 ft in favored locations. The thin-walled, wrinkled, pointed fruits reach 2-3" in length, ripening mostly to red. 100 – 120 days
One of the hottest peppers, habaneros are also very flavorful. Once you get past the heat, they have an almost apricot fruitiness. 90-100 day
Fiery, thick-walled peppers grow 3 in. long and 1-1/2 inches wide, with rounded tips. Dark green at first, then turning red. Good for fresh use or pickling; famous for nachos and other Tex-Mex dishes. 75 days
Fairly hot fruits 8” long. Great for pickling or drying. Canary Yellow turning to bright red when ripe. 70 days