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Related to the cayenne pepper, Chiles de Arbol are narrow, curved chiles that start out green and mature to bright red. Arbol chiles are also the ones that are dried after turning red to be used in holiday wreaths and Chili ristras. In Mexico, you’ll also hear them called bird’s beak or rat’s tail. The Chile de Arbol rates between 15,000 and 30,000 Scoville units and produces tons of 4-5 long peppers.
Hot and sweet!! Habaneros are only 3-4″ long and have a sweet fruity flavor, but they are HOT! 285,000 – 350,000 Scoville units, compared with cayennes 30,000-50,000.
Hot but not too hot, Jalapeno peppers start green and get milder and bright red as they ripen. Perfect for salsa and nachos, easy to grow and productive all summer long.
Anaheim-type hot pepper plants are also known as the Magdalena chile. They have just enough heat for medium salsa at 4500 scoville units.
A perfect collection of 4 multi-colored, varying levels of heat, all organically grown. Let us choose the varieties and save!
Also known as Ancho when dried, the Poblano is a large, dark green, heart-shaped mildly hot pepper usually served stuffed for chili rellenos.
A hot chili with 5000 Scoville units, the Serrano shines best in hot salsas and chili recipes! Produces lots of peppers.
