Pepper List, Spring 2020
DISEASE RESISTANCE CODE
(TMV) Tobacco Mosaic Virus
Container Friendly
Bulgarian Carrot | Very hot, fruity flavor
Candy Cane Red | Sweet
Hatch Green Chile | Medium Hot
Hot Banana | Mildly hot, Heirloom
Serrano | Very hot
Shishito, Takara | Sweet with occasional spicy hot ones *chef’s choice
Sweet Heat | sweet
Thai Hot | Very hot, heirloom
Award Winners
Fresno Flaming Flare | Sweet & mild heat
Holy Mole | Very little heat
Mad Hatter | Sweet w/ occasional mild heat
Mariachi (JJL) | Mildly hot
Orange Blaze | Sweet Bell
Texas Native
Chiltepin Chile (JJL) | Very hot
Chiltepin/McMahon's Texas Bird | Medium to very hot
Pequin
Varieties at Enchanted
(Subject to Availability)
Anaheim | TMV 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. 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.
Apocalypse Scorpion | One of the hottest in the world with 1,200,000–2,009,000 Scoville units
Originating from Italy, this destructive pepper will leave you speechless. With heat comparing to the Carolina Reaper, we know heat lovers will be more than satisfied.Arroz con Pollo | Mild to Medium (80 days) | Originated in eastern Cuba, it's known as a Caribbean “seasoning pepper”. Looks like a habanero but remove the seeds and there is no heat, just delicious flavor. Two or three will season a whole quart of dry beans when cooked. Plants have high yields, best harvested orange to red.
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 habanero but with a rougher texture and a more dented appearance. When ripe, it is red or orange and 2½"-3½" long. Handle and eat with caution and keep away from eyes!
Big Bertha | TMV Sweet Bell (70–72 days) | Giant, sweet bells, with extra-large elongated fruits up to 7" long x 4" across. Matures to red.
Brazilian Starfish | Variable heat. It boasts complex floral and fruity tones that are perfectly offset by medium heat. Expect surprises when snacking on this pepper. The fruit varies in heat but often medium spicy, sometimes exceeding that of jalapeños. Fruit is always juicy and quite sweet. Curious-looking fruit reaches 2 inches in width, ripening to brilliant red at maturity. Plants are vigorous and unusual, having an almost weeping, vine-like habit. Slow to yield but, by the end of the season, amazingly prolific.
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.
Calabrian Chili | Medium to Hot
A Food Network and Bobby Flay favorite! These came to us all the way from the Calabrian region of Italy. This small chili is predominantly spicy, but there is also a salty, smokey and even fruity taste to these delicious peppers. For anyone who loves Italian food, there is a good chance that you tried this hot pepper before, as they are regularly dried, pickled or stuffed and then submerged in olive oil.California Wonder (Bell) | TMV Sweet (Heirloom 72–75 days) | Glossy green fruit is blocky with crisp, thick walls and sweet taste. Matures to red. A nice stuffer with high yields.
Candy Cane Red | Sweet (40–45 to green stripe; 60–65 to fully ripe-solid red) Beautiful, tasty peppers ripen super early on attractive plant with variegated foliage. Sweet, thin-walled, and 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 2½" wide, maturing from green to red with a flavor that is noticeably sweeter than other varieties, raw or cooked. Excellent yields, widely adapted, reliable, and easy to grow.
Carolina Reaper | Insanely hot (90 days) | Was ranked the world's hottest pepper by the Guinness Book of World's Records at 1.5–2.2 million Scoville Heat units. Said to have an excellent, sweet, fruity flavor before the heat kicks in. Handle and eat with caution and 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 and Mexico that produces 1/4" long and wide, pea-shaped fruit all year in mild winters. Root hardy shrub is very ornamental. Popular for spicing up soups and bean dishes.
Chiltepin/McMahon's Texas Bird | Medium to very hot (90 days) | Seeds for this plant were sent from San Antonio, TX to Thomas Jefferson in 1812 and 1813. Native to Southwest Texas that produces ¼" long and 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 and bean dishes. Freeze to preserve or string like cranberries to dry.
Fresno Flaming Flare | TMV Mild (60–77 days) | AAS winner! Conical-shaped fruits are thin walled, avg. 4" long, and ripen to a bright red. Their flavor is sweet, mildly hot, and very good. Excellent for fresh use, stir fries, sautéing, and hot sauce.
Ghost | See "Bhut Jolokia Red"
Golden California Wonder | Sweet Bell (Heirloom, 72 days) | Golden-yellow, thick-walled, meaty, sweet 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 | TMV Sweet (60 days) | Plant produces early and 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.
Habanero, Orange | Blistering hot (Heirloom, 90–100 days) | Wrinkled, 1" long x 1½" wide, tapered fruit that ripens from light green to golden-orange. Abundant harvests. Forty times hotter than a jalapeño.
Habanero, Red (JJL) | Blistering hot (Heirloom, 90–100 days) | Just like the traditional orange habanero, but even hotter—about 65 times hotter than a jalapeño.
Habanero, Rey Pakal (JJL) | Extremely hot (84 days) | 2½" x 1½" peppers mature from green to red; 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. Seven inches 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 and spicy flavor in mole sauce. Seven to 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 Hot Wax | Mildly hot (Heirloom, 65–85 days) | Spicy, fairly hot, banana-shaped fruits, 6" long x 1½" across that mature from canary yellow to bright red. Ever-bearing, compact, strong, upright plants.
Jalafuego Jalapeño | Very hot (70 days) | One of the hottest and 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 1½" wide peppers that ripen from dark green to red. Famous fresh or pickled for nachos and other Tex-Mex dishes.
Jalapeño El Jefe (JJL) | Hot (67 days) | Plant produces heavy yields of large (about 3¼" long by 1½" wide), thick-skinned, crack-resistant jalapeño peppers. (90 days to red stage)
Jalapeño Mucho Nacho | Hot (68–70 days) | Jumbo 4" fruit are fatter, thicker, heavier, and 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.
Jungle Parrot | Sweet (75–85 days) | Adorable, beak-like pepper whose small size and high yield make it perfect for large patio tubs. Sweet and delicious fresh from the vine or as stuffed appetizers. Attractive, 2' by 2½', inverted-pyramid plants make ‘Jungle Parrot’ the perfect picking patio pepper. Kids will love them.
Lemon Drop | Hot (90 days) | Popular, 2" long seasoning pepper from Peru that ripens to a bright, sunshine yellow. Fruit has very few seeds and a hot, citrus-y 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) est. 2018; All-American Selections Winner; unique, flattened disc shape. Early and high yields. Citrus-y, floral flavor w/ occasional mild heat near the seeds. South American pepper species popular in Bolivian and Peruvian cuisine. Use raw, pickled, stuffed, or in cooked dishes.
Mardi Gras Fun Series | Sweet (65–80 days) | Be sure to plant several of these peppers- you never know what colors they will be! They ripen to shades of purple, yellow, orange, or red. Plants continuously produce sweet, snack-able peppers that offer the best flavor when their full color is achieved.
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.
Orange Blaze | TMV 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 1.5" wide and mature to a bright orange quickly. High resistance to Bacterial Leaf Spot (races 0–3, 7, 8).
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 and more oblong than chiltepin. Native to S. Texas and 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 and just a touch sweeter. Use just as you would jalapeños or serranos. Grows to 4–6" long ripening from green to bright red.
Poblano | See "Ancho"
Purple Beauty | Sweet Bell (70 days) | Blocky, thick-walled, dark purple bell peppers on compact plants that set heavily and have good cover to protect fruits from sunscald.
Red Beauty | TMV Sweet Bell (68 days) | Thick-walled, blocky bell pepper that grows to about 4" long. Heavy yields of bright red sweet peppers. Widely adapted.
Scotch Bonnet (JJL) | Very hot (95 days) | Squat little pepper with a superb fruit-like flavor and wonderful, unique aroma. Popular for hot sauce and eating fresh. Also used extensively in Caribbean and Jamaican cooking. Compact, high-yielding plants.
Serrano | Very hot (75 days) | Large harvests all season long of 4" long, firm fruit that ripens from green to red. Adds extra heat over jalapeños to sauces, salsas, and pico de gallo. Compact, upright plants are perfect for containers. Excellent disease resistance.
Shishito, Dragon Roll | Sweet with occasional spicy hot ones (67 days) | A delicious favorite at farmers markets nationwide. It delivers a finely tuned mingling of heat and sweet. The slender, finger-long, chartreuse-green 3–5" peppers are subtly smoky when young but mature to a tenth as fiery as a jalapeño.
Shishito, Takara | Sweet with occasional spicy hot ones (60 days) | The chefs' choice! Early and prolific hybrid with a compact, spreading habit outstanding for containers and small space gardens. Small, elongated fruit with a mild, rich flavor. About 10% of peppers will surprise you with some spicy heat. Delicious simply tossed with olive oil and grilled or use in any recipe.
Sriracha | Hot (65–70 days) | Large, 5" long x 1¼" wide, dark green chile pepper with good heat content. Perfect for making your own sriracha hot sauce.
Sweet Banana | Sweet (Heirloom, 68 days) | Thick-walled, 5½ to 6" long, tapered, sweet fruit that matures from pale green to yellow to red. Excellent fresh or cooked. Heavy crops on a compact plant.
Sweet Heat | Sweet (56 days) | Mild, spicy flavor, similar to pepperoncini but with smoky undertones. Sweet bells average 3–4" long x 1 to 1½" wide and can be eaten at the green or red stage. Early and prolific on compact, bushy plants.
Tabasco | Fiery hot (Heirloom, 80 days) | Huge quantities of fiery hot, 1½" upright pods mature from light green through orange to red; use fresh or dried. Strong disease-resistant plants up to 4' tall. Bred for the famous extra-hot Tabasco sauce.
Thai Hot | Very hot (Heirloom, 85 days) | Compact, mounded plants covered with 2–3" tabasco-type fruit that ripens from green to a rich deep red. Ideal for Asian recipes. Beautiful in containers or flower borders. Ornamental as well as edible.
Time Bomb (JJL) | Slightly hot (65–70 days) | Round to slightly pointy cherry peppers that pack a pleasant heat. Ripen from dark green to bright red. Abundant harvests. Great for pickled peppers or as appetizers stuffed with cheese.
Trinidad Scorpion | Outrageously hot (90–120 days) | Sweat-inducing, tear-generating, mouth-on-fire, golf ball-sized pepper that matures from green to orange to red. This rare and hard-to-find pepper is one of the hottest in the world. Characteristic shape is a 2–3" pendant which tapers to a sharp point that resembles a tail, hence the name.