These long, slender, slightly wrinkled, very hot peppers are especially good for pickles, canning and drying. Brilliant, fiery red peppers are no thicker than a pencil. Excellent for chili and homemade salsa. Two-celled fruits start out dark green, and then ripen to a bright red color.
Scoville Rating: 30,000 to 50,000
Jalapeño produces 3-inch, thick-walled, moderately hot pods with deep green color that matures to a bright red. The skin may show a netting pattern as fruit ages, but it does not affect flavor. Often, the heat of the peppers will vary, even those from the same plant. If peppers grow fast, get plenty of water, and are harvested soon, they may be milder than peppers that stay on the plant a long time, or that develop slowly and under stressful conditions.
Our hottest of all peppers, but much more palatable than the dangerously hot "bout jolokia" ghost chili pepper. Habanero means "from Havana". Habanero and its kin long ago migrated from the Caribbean Islands to Central America where they remain extremely popular today. A close relative of the Jamaican Scotch Bonnet. To complement its searing heat, Habanero has a delicious, pungent, smoky quality unlike any other pepper; many people find its flavor and aroma irresistible in sauces and salsas. Days to maturity are from time plants are set in garden. For transplants add 8-10 weeks. Space plants 18-24" apart.
Ornamental as well as edible - if you can stand the heat! Its stocky, 8" plants are covered with peppers that start out a deep green in color, then mature to bright red as they grow 2 to 3" long. Fleshy pods are particularly good in Oriental dishes and chili. You'll appreciate their beauty in borders and containers, and savor their flavor in the kitchen!
Scoville Rating: 50,000 to 100,000