Chilis & Peppers

HOT CHILIS

green peppers

Photo by Joe Gosen

Black Hungarian 70-80 days. Sturdy plants grow 30-36” tall.  Produces abundant yields of 3-4” chilis, similar in shape to jalapenos, but shiny black, ripening to red. Mildly hot with good flavor.  Very ornamental.

Bolivian Rainbow 75-85 days.  Grown for centuries in Bolivia, this searingly hot pepper turns from a brilliant purple to yellow to red when ripe. Purple foliage and flowers, yielding pointed, 1” upright fruits.  Bright landscape plant bears early and throughout  the season. 24-36” tall.

Bulgarian Carrot 70-80 days.  Extremely productive 18” tall plants.  Chilis ripen from green to yellow-orange and are quite hot.  Clusters of fruits grow close to the stem. Crunchy flesh adds color and texture to chutneys and salsas, also excellent when roasted.

Cayenne 70-75 days. These pencil thin peppers are used fresh in hot sauces and chilis, dried or ground for cayenne pepper or pepper flakes, as a flavor in oil and vinegar and strung on a string as an attractive decoration.  Plants are visually appealing and have what seems to be 100’s of fruits on them.

Criolla Sella 85-100 days. This is a traditional Bolivian pepper that grows to be 2 feet tall and produces 1” x 3”  long chilis that ripen to a deep yellow color when mature.  Tasty fresh or dried.

Fresno 75 days.  Originally from Mexico, this pepper is perfect for medium-hot salsas.  The 3” chilis grow upright on the stems and ripen from green to red.  Similar to a Jalapeno, but a little hotter and earthier tasting.  Plants grow to be 18” tall.

Habanero 90-100 days. Native to Central America’s tropical lowlands, this world-famous,scalding hot chili thrives in hot summer conditions.  Here in Santa Barbara, habaneros don’t really hit their stride until late summer and early fall, when they will produce masses of colorful fruits.

 

Hungarian Hot Wax 75-80 days. Dependable and productive northern variety.  Short, stocky plants bear 4-6” upright, hot yellow fruits that ripen to bright orange-red.  Festive in the garden.   Plants grow 16-20 inches tall.  Peppers are great on the grill, sauted into omelets or eaten fresh.

Jalapeno 65-75 days. Popular medium-hot variety that is widely used in the burritos and salsas of Mexico and the Southwest.  Thick-walled 3” fruits are typically eaten when green but are also excellent when allowed to ripen to red.  Plants grow up to 30” tall.

Peruvian Purple 85-95 days. This chili is so striking, it is often grown  indoors as an ornamental.  Plant is completely purple, foliage and all. Produces 1” upright fruits that are mildly hot and turn red when mature. Plants 16-24” tall.

Purira 70-75 days. Caution! Extreme Heat! Bushy plants bear profusions of unbelievably hot 2” upright fruits that are glowing orange-red when ripe.  So intensely hot they could not be measured on the Scoville scale, which measures a chili’s heat.

Serrano 80-90 days. This is a great pepper to add to your garden.  A Serrano will grow to be 3 feet tall and will produce copious amounts of 3” long chilis that will ripen to bright red.  Although the fruits are small than those of a jalepeno, they pack a mightier wallop and will really liven up a salsa.  With proper placement and care, it is possible to get a Serrano to live for several years.

Thai Dragon 80 days.  Fiery red, hot Thai chili. Early producer of up to 200 fruits on 2’ tall plants.  Chilis are typically used dry and can be dried either on or off of the plant to an almost luminescent orange-red color.

 

STUFFING PEPPERS

Anahiem 85-95 days. A prolific bearer of 6-8” long, slender fruits on plants that grow 24-30” tall.  This is a mildly hot pepper that is popular for roasting, frying and stuffing.  Also makes a delicious spicy green stew.

Ancho/Poblano 90-110 days.  Mildly hot, 4-6” fruits are dark green and turn to red when ripe. One of the most popular chilis in Mexico, these are widely used for making chili rellenos and moles. Known as Poblano when fresh and Ancho when dried.

Marconi Sweet Red 75 days. A delicious sweet, Italian-style pepper used for roasting and frying.  Fruits are 6-8” long and ripen from green to red at maturity. Use wherever red bells are called for, or sear over the high heat of a summer barbecue.

Nu Mex Joe Parker 75 days.  These are 8” long, thick walled chilis that are similar to the Anaheim. Excellent for grilling, roasting and stuffing.  Commonly used in New Mexico to make dried wreaths. A unique feature of this pepper is its heavy production after the initial harvest.

Pimento, Red Ruffled 80-90 days. A favorite sweet pimento with thick, juicy walls, marvelous for fresh eating. This 2’ tall plant produces3-4” lobed fruits that are shaped like tomatoes.

Pimento, Tangerine Orange 75-85 days.  This is a vigorous, productive and early maturing pepper that grow to 2 feet tall.  Round to slightly flattened, 3” diameter lobed fruits are thick-walled, sweet, juicy and delicious.   The orange fruits look like tangerines against the foliage when ripening.

Relleno 75 days.  This is a large, green, tapered 6.5” long fruit that ripens into a fiery red, mildly hot chili.  The relleno is a favorite with cooks because of its excellent flavor in sauces and stuffing abilities.

SWEET BELL PEPPERS

California Wonder 65-75 days.  Heirloom. Stocky plants with glossy dark-green leaves bear large crops of 4-5” peppers.  Mature peppers ripen to bright red and contain more Vitamin C than oranges.

Chocolate Beauty 85 days. This pepper turns from green to an attractive chocolate color.  The sweetness of this pepper will surprise you.  Because of its unique color and taste, this pepper is an attractive addition to vegetable trays and salads.

Purple Beauty 75 days.  Compact plants with a very meaty, thick-fleshed, sweet, purple peppers.  Unlike other bells, Purple Beauty, starts out purple, thus giving you the desired fruit color, early on in the game.

Sunrise Orange 80-90 days.  This early, attractive 4-6” bell pepper matures to a rich orange-yellow.  One of the earliest and most productive for our coastal conditions.   Some gardeners have complained that these plants produce so many peppers, that their plants have split under the weight.