Sunshine Community Gardens

Tomatoes | Peppers | Eggplants/Tomatillos | Herbs

Peppers - 2020

Note: This list is what we're hoping to have for the plant sale. Depending on factors such as germination rates and weather will determine the number of plants we will have.

Name	Sweet Hot	Description
7 Pot Pepper	H	90-100 days. One of the hottest peppers in the world. Distinguishes itself from its fellow super-hot brethren with a distinct plumpness, visible ribs, and fruity flavor.
Aji Cristal	H	90 days. 3 X 1 in long. Red when mature. Excellent for salsa.
Aji Delight	S	70-85 days. No heat. Vigorous and easy to grow, works well in pots. Productive. 3-4" bullet shaped, red. Try substituting for bell peppers.
Aji Limon	H	100 days. Commonly called Lemon Drop pepper. Prolific and golden yellow when ripe. Long growing season.
Aji Marchant	H	65-80 days. Waxy yellow ripens to orange-red. 3 inch long fruit. Usually used green and underripe for pickling.
Aleppo	H	80 days. Pul biber ("flaked pepper") in Turkish. Piquant and complex flavor. Ripen to deep burgundy-red at full maturity. Thin-walled fruits dry readily.
Anaheim Joe E Parker	H	77 days. Mild pepper used fresh, canned, fried, or dried. Ripens to red. 6-8 inches. Productive.
Ancho Poblano	H	79 days. Called poblanos when stuffed as a green pepper, and anchos when dried as a red pepper. Heat variable when green, medium when red.
Ancient Sweets	S	80-90 days. Originally bred in Ontario, Canada. 6-8 inch long sweet fruit good for snacking or grilling.
Basque	H	80 days. Traditional medium hot chili of the Basque region.
Bastan	H	85-95 days. Plant produces good yields 6 X 3 inches. Peppers turn from dark green to chocolate brown when mature. A type of Ancho/poblano.
Bell California Wonder	S	75 days. Extra-large fruit have made this probably the most popular bell pepper. About 4X4 inches with crisp, thick walls and sweet taste. Ripens to bright red. Tobacco mosaic virus resistant.
Bell Chinese Giant	S	75 days. Bright red when fully ripe. Thick walled. Good for stuffing. 5-6 inch long fruit.
Bell Chocolate	S	75 days. Medium size cola colored bell.
Bell Jupiter	S	75 days. One of the largest and best blocky sweet bell peppers. The sturdy 3-5' plants have an excellent canopy of dark green leaves to protect the high yields of 4.5" fruit.
Bell Keystone Giant	S	79 days. Large, blocky, pendant fruit (4" x 4-3/4"). Mosaic resistant. Heavy foliage reduces susceptibility to sunscald. Thick stems are breakage-resistant under heavy fruit load.
Bell Purple Beauty	S	70 days. Beautiful, purple bell.4X3 inch fruits, have thick, sweet, flavorful flesh. The plants are highly productive.
Bell Red Beauty	S	80 days. Red and widely adapted in almost any area of the country. Thick-walled, about 4 inches long. Heavy yields. Resistant to tobacco mosaic virus.
Bell Sunbright	S	75 days. 5 X 7 inch yellow bells.
Bishops Crown	H	80-90 days. Also known as Balloon. Three sided fruit with mild sweet and fruity flavor. Use fresh, dried or pickled. Red when fully ripe.
Brazilian Starfish	H	90 days. Very nice, highly sought after chili from Brazil. Good yields of starfish shaped peppers. Hot with nice flavor that mature to red. Highly recommended.
Carolina Reaper Chocolate	H	Ripen to lovely chocolate brown. Hot as ever. Caution advised when handling any part of fruit.
Cayenne, Long Thin	H	75 days. Concentrated set of wrinkled, very pungent fruit, 6 X 1/4 inches. For sauces and drying.
Chile de Aqua	H	90 days. Brilliant red upright clusters with complex flavor and medium spiciness.
Chilhuacle Negro	H	95 days. Hotter than cayennes and good roasted over an open flame before making into salsa or mole.
Corbaci	S	55-75 days. Light green, to yellow, to orange and finally to bright red. 10-12" long. From Turkey with rich, sweet flavor. For fresh eating, pickling or frying. Productive.
Corno di Toro Red	S	68 days. Italian 'bull's horn colorful sweet peppers are 8-10" long and curved like a bull's horn. Ripen to deep red. Often sauteed or grilled. Prolific tall plants.
Corno di Toro Yellow	S	68 days. Long 8-inch tapered, bull-horn shaped golden-yellow fruit, sweet and spicy. Yield well. Among the best peppers you can grow and so delicious.
Costeno Rojo	H	85 days. Pods are dried and used in sauces. Hot.
Cubanelle	S	65-68 days. One of the most popular varieties for frying. 6" long, with a broadly tapered but blocky shape. Ripens to yellow.
Doux D'Espagne	S	90 days. 6 inch long cone shaped. Perfect for frying and salads. Also known as Spanish Mammoth.
Elephant's Ear	S	75 days. Sweet, from Serbia. Thick walls and ripens to deep red. Can be over 8" long. Fairly prolific for such a sizable pepper.
Fish Pepper	H	90 days. An African-American heirloom pepper that's one of the prettiest and tastiest. Leaves are variegated. Good variety for ornamental edible.
Florina	S	90 days. From Macedonia. Long, flat, sweet and bright red peppers. Greeks roast them with olive oil, garlic, parsley and a touch of vinegar .
Ghost	H	90 days. 1 million+ Scoville Units. Fruits are triangular, 2-3 inches long.
Gypsy Queens	S	70 days. Early sweet red. Elongated, tapered bell shape. Also good flavor when green.
Habanada	H	90 days. Heatless habanero has all the exotic, floral flavor of the habanero pepper with absolutely none of the heat. Harvest peppers when bright orange for their best flavor.
Habanero	H	80-100. 2 inch, wrinkled fruits ripen from dark green to salmon orange. Extremely pungent and may be used fresh or dried.
Habanero Orange	H	90-100 days. Very hot. Very productive, fruits start off green and ripen to orange. Can be used green, but flavor is not as complex.
Habanero White	H	80-90 days. The rare White Habanero ripens to a snow white or slightly creamy color. 1". Low-growing, productive. Gorgeous and rare. Easily container grown.
Hawaiian Sweet Hot	H	90 days. AKA Waialua Pepper from Hawaii. Conical, 2 inch. Moderate level of heat.
Hong-gochu	H	75-90 days. Korean hot pepper. For authentic kimchi recipes.
Hungarian Wax	H	70 days. Medium-hot peppers, especially good for pickling. Canary yellow, then bright red at full maturity. 6 to 8 inches long.
Jalapeno Early	H	80-90 days. This is the one you usually buy in the grocer store. Thick walls, dark green. 5000 Scoville units.
Jalapeno Gigantica	H	70 days. A fatter, thicker and hotter jalapeno. Produces loads of jumbo fruits 4 inches long, up to an inch longer than other jalapenos. Usually used green, maturing to red.
Jalapeno TAM	H	70 days. Very tasty mild Jalapeno type, with the same delicious flavor, but a lot less heat. Great yields.
Jimmy Nardello	S	80-90 days. Bears 12 inch red ripening peppers that are great for frying. A sweet variety. Quite productive and pretty when in fruit.
Lady Han	H	80 days. Medium hot with ballanced flavor. Excellent all purpose pepper. Red when ripe.
Malawi Picante	H	90-100 days. Low heat medium thick fleshed. Fruit is sweet and crunchy. Cute and tasty. Often pickled. Originally from South Africa.
Manganji	H	80-90 days. King of Japanese Chili Peppers but actually sweet. A traditional vegetable in Kyoto with soft skin and lots of possibilities.
Marconi Giant	S	120 days. Sweet red fruits, 7 inches long.
Marconi Golden	S	90 days. Golden-yellow Italian sweet peppers are 3 lobed and up to 1 ft long. Prolific high quality fruit.
Maria Elena Chile	H	90-110 days. Huge native chile with excellent flavor and medium spiciness.
Melrose	S	60 days. Italian heirloom. Very early frying pepper, 4" long, turn brilliant red very early in the season. Rich, sweet flavor.
Negro de Valle	H	80-85 days. Ripen to rich brown. 6-8 inches long. Sweet with medium heat.
NuMex Big Jim	H	80 days. A favorite for chiles rellenos. Medium hot pungency. As an advantage, plants are able to set fruit under hot, dry conditions.
Osmarsko Kambe	S	80-90 days. Red Bulgarian variety with thick walls, ideal for stuffing and roasting.
Pantos	S	160-180 days. Beautiful elongated red roasting pepper, 6-8 in length.
Pasilla Bajio	H	75-80 days. Good yields of 8-10 inch long fruit that are mildly hot and turn from green to dark brown when mature. Used to make smoky flavored sauces.
Peperone di Senise	H	75 days. No heat or mild heat. Used in the fully ripe red form, either fresh, dried, fried and salted, or grilled.
Pepperoncini	H	62-75 days. Mild, 4 inches long. Often picked green and pickled. Also tasty fresh.
Pequin	H	80-90 days. Complex flavor citrusy and smoky. Small, red pods excellent for pickling, salsa, soup.
Pimiento	S	95 to 100 days. Large heart-shaped fruit is 4-1/2" long. Often canned or pickled.
Piquillo	H	85 days. Spanish workhorse is renown for preserving. Sweet, heart-shaped pods grow on sturdy plants ripening to a beautiful rich red. Good for frying and roasting. Mild.
Pueblo Chile	S	75 days. The best kept secret in the Southwest. Better than Hatch? From Colorado.
Red Cherry Sweet	S	78 days. Deep green to red with medium thick walls. 1 1/2 inch round fruit. Use in salads and for pickling.
Red Scotch Bonnet	H	75-100 days. One of the hottest! Small and thin skinned for Caribbean cuisine, hot sauce and drying.
Rezha Macedonian	H	80 days. The name means "engraved." There are striations on the skin of the tapered, long fruit. Range from mild to pungent and hang in clusters.
Serrano	H	57-77 days. 3 inch dark green ripen to red. Much higher yielding, than Serrano Del Sol.
Shishito	H	61 days. Wrinkled sweet pepper with a slight hot edge. Thin walled, usually used when still green. Popular in Japan.
Stocky Red Roaster	S	80 days. Red, Italian type pepper. Delicioius raw, roasted or cooked.
Sweet Banana	S	72 days. 5-1/2 to 6 inch long, tapered peppers that are wonderful fried or cut up into salads. Ripen to red.
Sweet Cherry	S	68-80 days. Cherry shaped ripening red 1 inch across.
Sweet Pickle	S	75 days. Colors of red, orange, yellow, and purple, all at the same time. About 2 inches long and chunky. Highly ornamental but very edible and sweet.
Szentesi Cherry	H	75 days. Heat is high but not too extreme. Round, red cherry shaped fruit are about 1" wide and deep red when ripe.
Tabasco	H	80 days. Fiery hot, this is the one that has made Tabasco sauce famous. Green leaf strain that grows best in the South and East. Light yellow-green peppers turn to red and grow on tall plants.
Thai Early	H	90 days. Very hot. Slender, pointy 2-3 inches long.
Tolli's Sweet	S	75-85 days. Sweet Italian heirloom. Large, dependable yields of 5" long scarlet-red peppers. Great added to tomato sauces.
Trinidad Perfume	H	80-85 days. No heat. Pendant peppers are 1 to 1 1/2 inches long and mature to orange-yellow.
Trinidad Scorpion	H	100-120 days. One of the hottest peppers in the world. Originally from the Caribbean. Ripe when red.
True Thai Chiles	H	85 days. You'll get either Orange Full Moon or Red Vesuvius. Medium hot to hot. Use fresh or dried.
Urba Biber	H	85 days. From Turkey. Mild in heat with smoky flavor.