Hot peppers

Fish: Distinctive green and white mottled foliage and 2" curving pendent fruits that look a little like swimming fish. They turn from white with green stripes to orange with brown stripes to red, packing considerable heat and full-bodied flavor that especially enhances shellfish. 2' spreading bush plants benefit from staking. 80 days to maturity. 5,000-30,000 Scovilles.

Mad Hatter: These unusually shaped peppers resemble a bishop's crown. Fruits avg. 2 1/4" in diameter and are borne on big, bushy plants. Moderately sweet flesh with floral and citrus notes and a touch of heat near the seed cavity. 1,000 Scovilles.

Thai Hot: Very small, spicy chilies. Plants do well in containers and are highly ornamental. Peppers dry well for winter use. 25,000-40,000 Scoville units. 82 days to red ripe.

Serrano Altiplano: An impressive size at 4 1/2-5" long, Altiplano peppers are faster to harvest than types with smaller fruits. Traditional serrano flavor and pungency. Medium-large plants. 6,000-10,000 Scovilles.

Trident Ancho Poblano: Big, relatively mild hot peppers have a perfect balance of heat and sweet rich flavor in their thick flesh and ribs. Known as Poblanos when green and Anchos when dried, they are used for roasting, stuffing, making chili powder and sauces, especially the classic mole. Large uniform glossy very dark green 3-lobed elongated fruit (3½–5" long x 3" wide) with a recessed stem will mature to a deep brick red. Extremely productive, the fruits maintain their size over multiple pickings. Tall plants may require staking. Approx. 1,500 Scoville units. 

Matchbox: Squat plants bear prolific upright fruit, averaging 2" long, ¹⁄₃" across and ripening from pale green to deep scarlet. Easygoing and adaptable, they bear well in cold damp weather, hot dry weather, sandy soils and heavy clay. Plenty hot at 30,000-50,000 Scoville units. 

Helios Habanero: Much earlier, higher yielding, and with bigger fruits than the standard OP habanero. Good yield potential, even in northern and short-season regions. Medium-large, upright plants. Fruits avg. 2 3/4" x 1 1/2" and are very hot-- 75,000 Scovilles.

San Joaquin Jalapeno: Blocky thick-walled jalapeños, juicy with the right amount of spice. Plants are determinate, so green peppers are ready to pick all at once. The ones you leave behind will hold their excellent quality on the plants for a few weeks. 2,500-6,000 Scovilles.

Capperino cherry: Fruits have a moderate heat level and avg. 1 1/2" in diameter—just perfect for stuffing. Most fruits are round to slightly flattened. Very popular in Italy. Medium-size plants. 2,500 Scovilles.

Long Red Cayenne: Often curled and twisted, the wrinkled peppers grow 5–6" long, ½" across, and taper to a point. Dark green color changes to bright red. Prolific and hot-- 3,500–5,000 Scovilles.