Peppers - Hot

Hot peppers are such fun to grow.  Some varieties produce amazing quantities of fruit, and they are beautiful as they ripen.  How hot they get can be a spin of the roulette wheel, sometimes the hottest looking pepper can be food for a baby, and a month later make you cry like one.

Many hot pepper plants are quite ornamental, so worth growing even if you don't care for the peppers.

As with sweet peppers, they like warmth.  We normally begin offering them 2 or 3 weeks after we begin offering tomatoes.

Ancho Gigantea

90 Days
Heat: Medium
SU:  2500 - 3000

Dark green, heart shaped, 3" by 4" almost black fruits. Called Poblano when fresh and green, and Ancho when red and dried. The standard Mexican variety for sauces and stuffing, distinctive rich flavor with a nice medium heat.  Great for Chili Verde or Chili rellenos.



Easy to grow and a continuous producer of 3" slender, thin walled hot peppers with a smoky flavor.  Dries easily.

Cherry Bomb 


A little cherry pepper perfect for pickling and stuffing.  Bite sized fruits are hot like a jalapeño with a sweet finish.    

Criolla Sella 

70 Days

These peppers have the lovely, fresh, citrusy flavor that Habaneros are know for, but with less heat!  Great fresh, but can also be dried and ground for a lovely yellow chili powder.

Joe’s Long 


80 Days

All of the full flavor of the Jimmy Nardello, but with heat. While it is a cayenne type, it is less hot than a standard cayenne, about as hot as a jalapeno.  High yields on strong bushy plants. These beautiful rich red peppers are a perfect choice for stringing and hanging in the kitchen, since they dry so well. Some grow in a spiral.

Korean Kimchi 

70 Days

Prolific producer of bright red chiles with a perfect amount of heat for pickling, drying, or making kimchi

NuMex Joe E. Parker


This drool worthy variety was developed at NMSU from a heritage New Mexico variety.  The 6-8" pods can be picked green or better yet when ripened to a beautiful earthy red.  Thick fleshed, as sweet as a bell pepper but with more flavor and just a hint of heat. This do-it-all pepper is fabulous eaten fresh, but is said to be fantastic roasted or stuffed (I wouldn't know because they were my favorite raw eating pepper and none made it past the salad bowl). They produce very well and for a long season.

NuMex Piñata


Jalapeño with a little twist--this variety starts out green when young, then ripens to yellow, orange, and finally red.  Same heat as other jalapeños.


60 Days

The well known tapas pepper. Traditional to the Galicia area of Spain, Padron peppers are a small, thin-skinned, and mild when young (although about 1 in 20 will be hot).  In Spain, they are traditionally charred slightly in olive oil, sprinkled with coarse sea salt and served warm.   If left to mature to red, the peppers will be hot, and can be dried.



Known as a delicious pickled stuffing pepper, this little cherry shaped variety is both mildly hot and sweet. A rather hard to find seed, we're excited to offer this little gem.  


70 Days

A classic pickling pepper. Spicy but very mild. For pickling it is picked very young, but fruits are also good eaten fresh, and turn red and sweeter when ripened fully.


60 Days

A classic in Spanish tapas, this 3" heirloom pepper is a glossy red at maturity that is more piquant than hot.  Translation: flavor!