These are the chili and pepper plants that we will be growing and selling this year. Single 4″ plants are $3.00 each.
HOT CHILIS
Photo by Joe Gosen
Black Hungarian 70-80 days. Sturdy plants grow 30-36” tall. Produces abundant yields of 3-4” chilies, similar in shape to Jalapenos, but shiny black, ripening to red. Mildly hot with good flavor. Very ornamental.
Bulgarian Carrot 70-80 days. Extremely productive 18” tall plants. Chilies 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 – excellent when roasted.
Cayenne 70-75 days. These pencil thin peppers are used fresh in hot sauces and chilies, 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 prolific.
Criolla Sella 85-100 days. Sizzling Bolivian variety satisfies the most serious chili addict. Use fresh in salsas or dry. Slender fruits ripen to a beautiful bright orange. 16-24’’ plants, 2-3“ fruit.
Fatalii 90 days. One of the hottest peppers that we grow. This bright orange colored heirloom from the continent of Africa is similar to a habanero with high heat, a delicious citrus flavor and few seeds. 3’ long peppers are borne in abundance on stocky 30” tall plants. This plant is suited to being container grown and can be overwintered indoors.
Fresno 75 days. Originally from Mexico – perfect for medium-hot salsas. The 3” chiles grow upright on the stems and ripen from green to red. Jalapeno-like, but a little hotter and earthier tasting – 18” tall.
Habanero 90-100 days. Native to Central America’s tropical lowlands, this world-famous, scalding hot chile 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 sautéed 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.
Padron 80-85 days. Padron peppers are popular in Spain and frequently served as a “Tapas” appetizer. The fruits are picked when 2’ round and then quickly fried in olive oil, then salted and served. While the peppers are genuinely mild, the Padron is also known as the Roulette Pepper because 1 out of every 10 peppers is really spicy hot, and that one will catch you off guard when you bite into it. The plants are vigorous growers and produce abundantly.
Serrano 65-75 days. Popular medium-hot variety that is widely used in the burritos and salsas of Mexico and the Southwest. 2-3” fruits are typically eaten when green but are also excellent when allowed to ripen to red. Plants grow up to 30” tall.
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 chiles in Mexico, these are widely used for making chile rellenos and moles. Known as Poblano when dried and Ancho when fresh.
Banana Pepper 72 days – Pale yellow elongated peppers – turn bright red when ripe. Stocky plants with glossy, deep-green leaves bear large crops. Use for pickling, roasting and fresh eating.
Corno di Toro 75 days. An Italian heirloom variety, these peppers grow 7-8” long and can be 2-3” across at the top before tapering to a point. The green fruits will first turn yellow and then go to a bright crimson red color as they mature. The flavor is sweet and full bodied with mild heat, enjoyed fresh, grilled or fried. Productive, upright plants would like to be staked to avoid falling over.
Nardello Sweet Pepper 65 – 75 day heirloom. A delicious sweet, Italian-style pepper used for roasting and frying. Fruits are 6-8″long and go from green to red at maturity. Use wherever red bells are called for, or sear over the high heat of a summer barbecue. 24 –36” plant.
Nu Mex Joe Parker 75 days. These are 8” long, thick walled chiles 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.
Paprika – delicious for drying and fresh eating! More info soon!
Shishito 60-75 days. A highly productive, Japanese pepper variety that grows 2 – 4” long, and has thin walls that blister and char easily when pan-fried, roasted or grilled. The citrusy, slightly smoky flavor of the pepper is enhanced with a squeeze of fresh lemon and a dash of course salt. Typically, Shishitos are harvested green, but will turn orange and red as they mature on the plants.
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.
Orange Bell 75 days. This early, attractive4-6” bell pepper matures to a rich mandarin orange. One of the earliest and most productive for our coastal conditions. Disease resistant.
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.
Yellow Bell 75 days. This early, attractive4-6” bell pepper matures to a rich mandarin orange. One of the earliest and most productive for our coastal conditions. Disease resistant.