Pepper Madness

SOLD OUT – sorry!
Amazingly fragrant Macedonian roasting pepper. Stocky 2′ plants covered in 6-7″ rich red peppers. Throw half a dozen on your grill, everybody in your neighborhood will smell them! These thick-fleshed traditional peppers are roasted on flat metal stoves, peeled, then ground into a traditional relish called ajvar, which is eaten spread on bread, often with sirenje, a local cheese similar to feta.

READY NOW (Only red baby bells left)
Red snack peppers w/ delicious sweet flavor & crisp texture. These bite-size beauties make wonderful eating fresh or core and toss in salad. Stake or cage.

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Large 3-4 lobed thick walled peppers fill these plants and slowly transform from a garden green to the most shocking red when the sugars and flavor are at their perfect balance. They mature from green to red on the plant, and are ideal for stuffing, slicing into rings for dips and salad toppings, and chopping into crisp bite-sized nibbles. Expect a big harvest from these vigorous plants.

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Fruits start green and change to yellow, then orangish. Sweetest when fully ripe, but still mild and lightly sweet at the yellow stage. The 6″-10″ long, 3″ wide peppers start out green and ripen to yellow, becoming very sweet. Extremely flavorful raw, considered by some to be superior to bell peppers.

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These heavy, thick-walled, cone-shaped little peppers have a crunchy texture and sweet flavor with an occasional bit of mild spice to savor. Try the crisp, juicy, 3 1/2 inch peppers sliced up to top pizza, added to fresh salads, grilled to succulence on the BBQ or just eat them out of hand like an apple.

NEED A LITTLE MORE TIME
Red Cherry Sweet Pepper seeds produce adorable super sweet peppers. Red Cherry Sweet Peppers are great for pickling, salsa, and more.

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Fruit is emerald green in color, ripening to red, and mildly flavored with just a bit of spice. Blistered Shishitos are the pinnacle of appetizers. Flash-fried in a pan and served with dipping sauce, perfect for making tempura and other traditional recipes they are now a popular starter on tables across America. The name “Shishito” means “Lion Pepper.” Fiercely flavored with a stable temperament.

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Johnann loves this pepper dried, ground and added to EVERYTHING. Ancho Grande pepper is a favorite! Great for making authentic Mexican dishes. Stuff them with quinoa, veggies for a perfectly balanced appetizer or meal. These peppers grow BIG! To lower the heat content, make sure to de-seed them. Pick them fully red to get the hottest pepper and more flavor!

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Cayenne Long Red Thin pepper produces very hot, thin-walled, curled, twisted, pointed fruits that reach 6″ in length. The peppers are dark green when young but turn bright red about 70 days when they reach maturity. The pungency develops early in these peppers, so they can be used as soon as they are 1″ long. 40,000 Scoville Heat Units.Take your pick – Red or Yellow – or get one of each!

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Tabasco plants produce loads and loads of small, 1-2″ peppers that are initially green and mature to a beautiful orange-reddish color. Flavor is optimal when harvested at the dark red stage. Plants will grow wide, tall and produce continuously throughout the warm growing season. In zones where frost doesn’t occur, these plants grow as perennials. They’re also great to grow in containers and move inside during frost nights. Registers at 30,000 to 50,000 scoville. Makes the perfect pepper for fermented hot sauce or pepper sauce for greens.

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Tiburon Poblano Pepper is a hybrid variety with heavy-yields of large, 7″ fruits. Poblano peppers have a fruity flavor with mild heat that makes it a staple of many Latin and southwestern cuisines. uniform and will initially have a glossy, dark green color. If left on the plant, they will mature to a deep red color. Tiburon Poblano Pepper is a great variety for stuffing and making pepper sauces. When dried, the ancho chiles are the main ingredient of the famous mole sauces.

SOLD OUT – Sorry!
Scotch Bonnets, also called Jamaican peppers, score right next to Habaneros in terms of heat. These small, thin skinned, peppers are shaped like a patty pan squash and grow to about 3/4″ long and 1-1/2″ wide. This is a favorite pepper for Caribbean cuisine, making hot sauce, and for drying.