Peppers – Hot And Spicy

A wide selection with a detailed description with a picture of peppers mild and hot types can be found at Tomato Growers website. They of course have a large selection of tomato seed and a nice selection of egg plant seed as well.
Disclaimer: I am not associated with Tomato Growers company. I have purchased seed from them and found them to reliable, fast with polite service. Products I have received were as advertised.

Peppers listed in my opinion are mildly hot to insanely hot, meaning there is a little hot pepper ‘bite’ to inhuman hot types. These peppers are a good addition to any fresh salad, roasted, used in stir fried meals, salsas, pickling and hot sauces.
I’m not sure but they may also kill cockroaches on contact and send your house guest fleeing for their life.

ANAHEIM TMR: Also know as the ‘New Mexican Chile,’ this moderately pungent fruit is deep green, but turns red at full maturity. Very smooth peppers are 7-1/2 inches long and 2 inches wide and borne on tall, productive plants that offer good foliage cover for the fruit. Tobacco mosaic virus resistant. Excellent for canning, freezing or drying. 75 days.

BIGGIE CHILE HYBRID: Is the first hybrid Anaheim-type chile we(Tomato Growers) know of, and it is significantly more productive with much larger fruit than other Anaheim varieties. Huge crops of 8 to 10-inch long, 4 ounce fleshy peppers appear over a lengthy harvest period. This is the classic ‘California green chile’ used for roasting, peeling, and including into cooked dishes. Very mild pungency. 68 days.

SAHUARO HYBRID: Is a large green chile pepper is a more vigorous version of Big Chile II and is the new generation of this popular type of pepper. Stronger, disease-resistant plants yield big and early harvests of huge chiles that can become 9 inches long. On average, pungency is a mild 500 Scoville Units. These peppers are great for roasting or used fresh in all your favorite salsas and spicy dishes. 68 days.

ANCHO: When fresh and still green, these mildly hot, heart-shaped peppers are stuffed and made into chiles rellenos. When mature they are dark, rust red, richly flavored, and often dried and ground into chili powder. Peppers become 4 inches long, tapering to a blunt point. Wrinkled skin takes on even more character when dried. May be strung into long ropes or made into wreaths. 76 to 80 days.

ANCHO SAN LUIS: A high quality, uniform heart shaped peppers are dark green, maturing to red, then mahogany. Mildly pungent peppers, 1,500 to 4,500 Scoville units, are 6 inches long and 3 inches wide. They are used fresh, but are also excellent for drying because the fruit is so uniform in size and shape. 76 to 80 days.

MOSQUETERO HYBRID: A very large ancho peppers are perfect for stuffing into chiles rellenos as well as use in chili, and other dishes where mild to moderate heat is needed. Deep green, flat and tapered peppers mature to 6 inches long and about 3 inches wide, with a high percentage of two lobes. Tall, large plants are high-yielding and perform well even under cooler conditions. 90 days.

POBLANO L: A dark green peppers mature to almost brown and are 5 inches long and 2-1/2 inches wide with a slight taper and blunt end. These are a little longer and milder than Ancho, with Scoville units from 600 to 1,800. These peppers are often called Poblano when fresh and Ancho when dried. 75 to 80 days.

CHILE DE ARBOL: A Cayenne type of pepper with pointed pods, 2 to 3 inches long and 3/8 inches wide. They mature to dark red and are thin fleshed. Mexican common names for this type are pico de pajaro or cola de rata. Ranging from 15,000 to 30,000 Scoville units, they are usually ground into dry powder for red chile sauces or added to soups and stews. 80 days.

LARGE RED THICK CAYENNE: Concentrated set of wrinkled, very pungent fruit, 6 inches long and 1-1/4 inches in diameter. Very pungent, even when small. Useful for sauce and drying. 76 days.

LONG RED SLIM CAYENNE: Bountiful harvest of pencil shaped fruits that are 5 inches long and 1/2 inch thick, but often curled and twisted. Flavor is red hot and best used in very hot dishes. Easily dried. 75 days.

MESILLA HYBRID: Often labeled ‘finger-hots,’ these are bright green at first but later turn to red. Slightly curved and wrinkled, these peppers are about 10 inches long and 1.5 inches wide, and are borne in abundance. Use them whenever good, spicy flavor is desired. Large plants are disease resistant and easy to grow. 85 days.

CAMPEON HYBRID: Large to extra large jalapeno produces high yields of uniform, smooth peppers with the classic jalapeno shape ending in blunt tips. Peppers have a high pungency rating and are reliably hot. Large, vigorous plants are widely adaptable to a variety of climates and resistant to Bacterial Spot. 75 days.

CHICHIMECA HYBRID: A giant fruited jalapeno pepper that becomes 4 in. long and 2 in. wide. Fruit is a little milder than regular Jalapeno, measuring about 3500 Scoville units rather than the 5000 units registered by the standard Jalapeno. Expect large yields of these impressive peppers on strong virus-resistant plants. 65 days.

EMERALD FIRE X3R HYBRID: ALL AMERICA SELECTIONS WINNER. Extra large and tasty jalapenos grow on vigorous, compact plants that set a huge amount of concentrated fruit. Thick walled and glossy green, these 4-in. long peppers are great for stuffing, grilling, canning, or using in salsa. They have 2,500 Scoville Units of heat, which is perfect for most tastes. Get your jalapeno recipes ready to make use of a very large harvest from these disease-resistant plants. 65 days.

JALAFUEGO HYBRID: One of the hottest and most productive jalapeno varieties on the market, this one yields 4-inch long peppers over a long season. These jalapenos are of top quality and turn out smooth and very dark green. Large, vigorous plants produce excellent yields. 70 days.

JALAPENO M: 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.

MUCHO NACHO HYBRID: A jumbo jalapeno that is not only longer than the standard jalapeno, but also wider, heavier, and hotter. Very vigorous plants are excellent producers of these 4 inch long peppers. Beautiful fruit ripen to red upon full maturity. 75 days.

SERRANO CHILI: A very hot chile called for in many recipes. Candle flame shaped fruit are 2-1/4 inches long, green, then red at full maturity. Borne on attractive 30 to 36 inch erect, branching plants. Suitable for salsas and sauce recipes as well as eating fresh. Vigorous bearer. 75 to 80 days.

SURENO HYBRID: Excellent production, flavor, and size make this serrano type pepper great for the home gardener as well as commercial production. Firm, large peppers are uniformly straight with a solid core and hold up well even after picking. Fairly compact plants yield an early harvest. 75 days.

BHUT JOLOKIA RED: Known as the Ghost Pepper, this is one of the hottest peppers in the world, bearing extremely hot red fruit about 2-1/2 inches long. In 2007, Guiness World Book of Records named it the hottest pepper and listed it as 1,002,304 Scoville Units. It has since been surpassed, but it’s still plenty hot and should be handled with great care. Germination may take up to one month. 100 days to maturity.

CARIBBEAN RED: Seed for this habanero variety was found in the Caribbean, and then improved, resulting in a uniform, fiercely hot pepper that is way hotter than the regular orange habanero. Dried samples of Caribbean Red measured 445,000 Scoville units whereas regular habanero tested at about 260,000 Scovilles. This pepper must be used carefully, but is wonderful for salsas, marinades, and making your own hot sauce. Bright red, wrinkled fruits are about 1-1/2 inches deep and 1 inch wide and have flavor with fruity overtones. 110 days to red.

HABANERO: A blistering hot pepper 40 times hotter than Jalapeno! Among the most potent ones we sell. Wrinkled fruit is 1 inch long and 1-1/2 inches wide, with a tapered end. Peppers begin as light green then turn to golden orange and are loaded onto 36 inch tall plants. Thrives best in warm southern climates. 90 to 100 days.

HABANERO (RED):Is a bright red version of Habanero is one hot pepper, a staggering 285,000 Scoville units! The fruit shape and size are much like the regular Habanero, wrinkled 1 inch to 1-1/2 inch long peppers with a tapered end. These peppers turn a brilliant red upon maturity and grow in abundance on 3-1/2 foot tall plants. 85 days.

SCOTCH BONNET: A Capsicum chinense very similar to Habanero, but later in maturity with fruit that is not quite as long. Tall, vigorous plants bear peppers that begin as green, but mature to red. Fruity aroma and same blistering heat as the Habanero. 120 days.

Not from the USA. Please leave me comment about your home town and country.

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2 responses to “Peppers – Hot And Spicy

  1. Love these lists. Thanks!


  2. Love the hot peppers, use Italian!


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