HOT PEPPERS

Black Hungarian — Highly ornamental and useful in the kitchen. Green foliage is highlighted by purple

veins and beautiful purple flowers. Sturdy plants grow 30-36″ tall. Produces 3-4″ fruits similar in shape to

Jalapenos, but black ripening to red. Mildly hot with good flavor. 75/80 days

Early Jalapeno — A very early maturing hot jalapeno pepper. The compact plants produce many small

green peppers that will slowly turn to red as the fruit matures. Jalapenos are used in a wide variety of recipes.

They are popular fresh, cooked, pickled, dried and great in salsa. Matures approximately 70 days from

transplanting.

Habanero — Considered the hottest pepper available today. These are extremely hot peppers that are

in great demand.

Hot Portugal – 75 days. Unique, black-colored fruit that are the shape of a Jalapeno. They are mildly hot

and have a delicious flavor. The tall plants have beautiful purple flowers that make this variety very ornamental

Rare and colorful!

Piccante Calabrese — Hot pepper from Calabria. Small round fruit become deep red when ripe. This small

Hot pepper is used fresh or for pickling or dried..(Similar to Torpedo Roso)

Piccante Di’Caynna – Pepper, Picante Cayenna. Classic long slim hot chilli pepper; also called goat horn pepper.

Red when ripe. High production. Use fresh or dry. 60-65 days green, 80 or so days red.

Santa Fe Grande – Spicy, 4″ peppers are a glowing gold in color and quite warm. Makes pretty pickles

and salsa. Ornamental plants give heavy yields over the entire summer, making this variety choice for home or

market gardens. Introduced in 1965. Yummy!

Serrano Tampeqino — 75 days. Large plant bears club-shaped fruit, very hot and pungent, distinctive

flavor.

Thai Dragon — 1-3″ long, red or dark red chile. The Thai Dragon is very hot, being beaten in

spiciness by only a handfull of peppers. Plants generally grow to 1-2 ft high and can produce up

to 200 chiles in a single season. Having an excellent flavor, the Thai Dragon is a common ingredient

in many Asian dishes. Be very careful when handling the seeds or inner parts of this pepper, the oil

can be a serious irritant to the skin and eyes.
Origin: An heirloom variety from Asia, probably from the 1800’s.

Tobasco – 90 days. (C. frutescens) This famous heirloom was introduced into Louisiana in 1848, and

became the main ingredient in Tabasco Pepper Sauce. This pepper is very hot and has a delicious flavor.

The plants grow up to 4′ tall and are covered with small, thin peppers. Needs a warm summer or can be grown

as a potted plant. Fruit ripen from green to orange, then red.

Torpedo Roso – Topepo Rosso Picante. From small regional south Italian seed company specializing in the

varieties of southern Italy & Sicily. Similar in shape to regular topepo rosso: round, bright red when ripe, slightly flattened,

and incredibly tasty. This one is hot. Use for frying, pickling. The pickled ones are incredibly good when fried with pork. I

can still smell them. (Similar to Piccante Calabrese.)