The best for drying and grinding fro paprika, or for fresh eating. Extremely productive plants are loaded with round, very thick-walled peppers. Slightly warm and very sweet. Ripens from cream-white to orange to red.
70-80 days from transplant
Ancho Gigante
Dark green, heart-shaped, 3" by 4" almost black fruits. Called Poblano when fresh and green, Ancho when red and dried. The standard Mexican variety for sauces and stuffing, distinctive rich flavor without too much heat.
90 days from transplant
Fish
Beautiful green and white variegated foliage on 18" to 24" plants. Pendant fruits 2" to 3" long, ripen from cream with green stripes to orange with brown stripes to all red. Perfect for salsa.
80 days from transplant
Hot Portugal
The best hot pepper we know. Large, smooth, glossy, bright-scarlet, fiery hot fruits taper to pointed tips, grow 6" or longer.
65-75 days from transplant
Joe's Long Cayenne
Heavy finger thick 10-12" long peppers. Great for fresh eating or drying for hot pepper flakes.
