Sunshine Community Gardens

Tomatoes | Peppers | Eggplants/Tomatillos | Herbs pdf

Peppers - 2019

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	Description
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.
Basque	H	80 days. Traditional medium hot chili of the Basque region.
Bastan	H	85-95 days. Plant produces good yields 6X3 inches. Peppers turn from dark green to chocolate brown when mature. A type of Ancho/poblano.
Brazilian Starfish	H	90 days. Very nice, highly sought after chili from Brazil. Good yields of starfish shaped peppers. Hot with nice flavor thatmature to red. Highly recommended.
Cayenne, Long Thin	H	75 days. Concentrated set of wrinkled, very pungent fruit, 6X11?4 inches. For sauces and drying.
Chilhuacle Negro	H	95 days. Hotter than cayennes and good roasted over an open flame before making into salsa or mole.
Ciliegia Piccante	H	85 days. Also known as Satan's Kiss. Golf ball sized, quite spicy, traditionally stuffed with anchovies and mozzarella then grilled.
Costeno Rojo	H	85 days. Pods are dried and used in sauces. Hot.
Datil Sweet	H	100 days. Just like the famous Datil from Florida but no fiery heat. Uncommon, fruity. 2 inch pods ripen to red.
Ethiopian Brown	H	90 days. Yields lots of peppers late in the season. The 3- to 5-inch fruits are hot! Gradually ripen from green to a deep chocolate brown.
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.
Ghost	H	90 days. 1 million+ Scoville Units. Fruits are triangular, 2-3 inches long.
Golden Greek Pepperoncini	H	60-65 days. From Greece, for pickling. Thin-walled and mildly hot.
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	85-100 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	70 days. Korean hot pepper. For authentice 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.
Jim's Pepadew	H	90-100 days. Low heat medium thick fleshed. Fruit is sweet and crunchy. Cute and tasty. Often pickled. Originally from South Africa.
Lady Hermit	H	70-80 days. From Sunchang, South Korea, Used to make their famous pepper paste. Prolific, thin walled, excellent for drying.
Malawi	H	90-100 days. Sweet heat with cute little peppers. Stuff with cream cheese. 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.
NuMex Bailey Chile Piquin	H	120 days. Also known as Chilepiquin or bird pepper. Fruit falls from stem when ripe. Oblong small fruits with rating of 97,000 Scoville Units.
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.
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.
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.
Prik Chi Faa	H	75 days. Thai chili peppers are considered medium hot. Smooth glossy green skin that turns red at maturity. They grow about 5 to 7" long.
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.
Sarit Gat	H	80 days. Beautiful and productive long yellow chile originally from Kosovo. Cayenne size and heat.
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.
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.
Thunder Mountain Longhorn	H	85 days. Thin pods that are extremely long, growing up to 12-15" Complex flavor with very mild heat. Originally from a mountain region in China. Exotic and rare!
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.
Yaglik Salcalik Biber	H	75 days. Described as a sweet/mild, oily pepper. Shiny and beautiful red, shaped like a banana pepper.
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 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.
Ajvarski	S	85 days. Outstanding roasting pepper from eastern Macedonia. 6- to 7-inch, broadly wedge-shaped pods that ripen green to deep, rich red.
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. 5X7 inch yellow bells.
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.
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.
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 .
Friariello	S	70 days. Productive famous frying pepper of Italy. Produces small, long, cone-shaped peppers that are fried or pickled. Known for their sweet, distinctive flavor.
Giant Aconcagua	S	75 days. As sweet as apples. Delicious eaten raw, in salads, stuffed, or stir fried. Grows up to 11 inches long and can weigh up to 12 ozs.
Gypsy Queens	S	70 days. Early sweet red.
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.
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.
Melrose	S	60 days. Italian heirloom. Very early frying pepper, 4" long, turn brilliant red very early in the season. Rich,sweet flavor.
Pantos	S	160-180 days. Beautiful elongated red roasting pepper, 6-8in length.
Pimiento Sweet	S	95 to 100 days. Large heart-shaped fruit is 4-1/2" long. Often canned or pickled.
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.
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. Light green at first, they turn yellow and orange, and finally ripen to red.
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.
Tolli's Sweet	S	75-85 days. Sweet Italian heirloom. Large, dependable yields of 5" long scarlet-red peppers. Great added to tomato sauces.