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BOYERT'S HOT & SEMI-HOT  PEPPERS  2013

NOTE: The Scoville scale is the measurement of the spicy heat of chili peppers. A sweet pepper or a bell pepper, containing no capsaicin at all, has a Scoville rating of zero.The hottest chilis, such as habaneros and nagas, have a rating of 200,000 or more. Click here for a Scoville Units Listing for Boyert's Peppers.

1. ANAHEIM CHILI – 75 days, popular chili pepper, ripens deep green to red at full maturity, 7” long; used for canning, freezing or drying. 500 – 2,500 Scoville units
2. ANAHEIM TMR 23 – 75 days. This “California Green Chili” has fruit of 8” x 2” in size. Thick walled, ranging in color of green to red when mature. 1,500 – 3,500 Scoville units
3. ANCHO RANCHERO – 70 days. 4–6” heart shaped peppers, great stuffed often dried & ground into chili powder. Dark red/brown when mature. 1,000 – 2,000 Scoville units
4. BIG CHILI – 68 days. Mildly flavored, 8–10” long. Ripens green to red. Used for roasting, peeling, and including into cooked dishes. 400 – 700 Scoville units
5. BULGARIAN CARROT – 67 days. HEIRLOOM 3 ½” long, bright orange peppers have the shape and color of a carrot, but are quite hot. The flavor of these chilis is not only hot, it is also fruity, lending itself to use in chutneys, salsas, sauces, and even hot pepper jelly. 2,000 – 5,000 Scoville units
6. CAYENNE LONG RED SLIM – 72 days, fiery hot, green to red, 4” long, dries to a paper like texture, great for chili & homemade salsa. 20,000 – 40,000 Scoville units
7. CHERRY BOMB – 65 days. Bears round, thick–walled 2.5” x 1.5”; green to red peppers. Medium–hot pungency with about 20% less heat than a Jalapeno. 2,500 – 5,000 Scoville units
8. CHILTEPIN (Tepin)– 95 days. This is a tiny pea–shaped chili that is no more than ¼” long and wide. This variety is among the hottest peppers available. Fiery little red peppers are popular for spicing up soups and bean dishes. 50,000 – 100,000 Scoville units
9. CHIPOTLE – 66 days. Medium hot pepper with thick walls. Smoking brings out the spicy wood flavor in this pepper. 1” x 2.5” 6,000 Scoville units
10. GARDEN SALSA – 73 days. Peppers are 8" long by 1" across, usually picked green for salsa (they mature red), and classed as medium hot. Peppers get hotter in dry weather. 3,000 Scoville units
11. GHOST – 85 days. Chili–type pepper ripens green to red. Recognized as the world’s hottest pepper. 1,000,000+ Scoville units
12. GOLDEN GREEK PEPPERONCINI – 62 days. Smaller and lighter in color that regular Pepperocinis, but still has the same hot flavor. Great for Greek salads and pickling. 1.5” x 4” 100 – 500 Scoville units
13. HABANERO (orange) – 95 days, A blistering hot pepper 40 times hotter than Jalapeno! Wrinkled fruit is 1” long and 1.5” wide, with a tapered end. Peppers begin light green then turn to golden–orange. 200,000 Scoville units
14. HABANERO (red) – 75–80 days. Short wrinkled green fruits on 14 to 18–in. plants turn red when mature and pack a searing heat. 1.5” long and 1” wide. 300,000 Scoville units
15. HOLY MOLE – 80 days. Best known for its distinctive nutty and spicy flavor in mole sauce. 7–9” long peppers start out green then mature to a dark chocolate color. May be used fresh or dried, adding rich, smoky flavor but very little heat to dishes. 1,000 – 1,500 Scoville units
16. HOT HUNGARIAN YELLOW WAX – 67 days, hot banana, 5.5” long. Ripens from bright yellow to red. 5,000 – 15,000 Scoville units
17. INFERNO – 60 days. Hybrid Hungarian hot wax pepper. Very productive plants bear 8” long, very hot banana peppers with medium–thick flesh. They mature from yellow to red and are larger than older, open–pollinated types of Hungarian Wax. Great for pickling! 3,000 – 4,000 Scoville units
18. ITALIAN ROASTER – 68 days. 8–9” long. Improved chili variety offers smooth fruit with thicker walls and slightly more pungent taste when dried. Good plant vigor. Resists Tobacco Mosaic. Ripens mid/dk. green to red. 1,000 Scoville units
19. IXTAPA HYBRID – 78 days. Jumbo–size, 4” long jalapenos have thick walls and offer just a little more heat than regular jalapenos. Their large size makes them perfect for stuffing or in salsas. 4,000 – 6,000 Scoville units
20. JALEPENO – 75 days. Deep, solid green, 3” long, excellent fresh or pickled, use red or green. Hot and zesty! 2,5000 – 8,000 Scoville units
21. KUNG POA HOT – 85 days. Thin–walls make the drying process fast. Very hot flavor. Great for Asian stir–fry. Ripen green to red. 4.5 x 5”. 10,000 Scoville units
22. MARIACHI – 66 days. 2006 All–American Winner Mild taste when fresh, roasted or pickled. 4 x 2”. Ripens green to red. 500 – 600 Scoville units
23. MEXIBELL – 75 days, Hybrid, bell shaped, (3–4 lobes) mildly hot, mild chili flavor that is increased if seeds and ribs are left in. Ripens green to chocolate to red. 100 – 1,000 Scoville units
24. MUCHO NACHO – 75 days; Hotter than standard jalapenos, meaty 4” long, great for stuffing, heavy yield. Resists Potato Virus Y. Ripens green to red. 4,500– 6000 Scoville units
25. NUMEX JOE E. PARKER – 65 days. 6–7” long, thick fleshed peppers turn from green to red and are relatively mild to medium in flavor. Ripens earlier than most other peppers of its type. 1,500 – 3,000 Scoville units
26. POBLANO (Ancho)– 65 days. Called Ancho when dried, Poblano when fresh. This is one of the most popular peppers grown in Mexico. Fully ripened, red fruits are much hotter and flavorful than the earlier picked green ones. 1,000 – 2,000 Scoville units
27. PUEBLO – 90 days. Plant produces good yields of 1 ½" long by ¼" wide hot peppers. Peppers are hot and turn from green to red when mature. 10,000 – 20,000 Scoville units
28. SEMI–HOT HUNGARIAN BLOCKY II – 65 days. Yellow, blocky pepper, 6” long x 4.5” around with a tapered tip. Set fruit very early and produce abundantly. Mildly hot. 1,800 – 2,400 Scoville units
29. SERRANO – very hot chili called for in many recipes. Candle–flame shaped fruits are 2 ¼” long, green then red at full maturity. Suitable for salsas and sauce recipes as well as eating fresh. Vigorous bearer. 10,000 – 22,000 Scoville units
30. SPANISH SPICE – 65 days; Spicy Mediterranean flavor that is neither hot nor sweet. 7” long, dark green peppers are great for grilling or frying because their thin walls cook quickly. Peppers look like a wrinkled Anaheim chili. Continued production throughout the season. 3,000 – 3,500 Scoville units
31. SPORT – 75 days. Use as a pickled pepper on hot dogs and other sandwiches. Peppers are 1.5 x .5”. Medium–hot and an essential condiment in a Chicago–style hot dog. 500 – 1,000 Scoville units
32. SUPER CHILI – 75 days, Hybrid, hot, pungent chili pepper, 2 ½” long, AAS winner, green to red, for spicy cuisine or ornamental purposes as well. 40,000 – 50,000 Scoville units
33. SWEET HEAT – 49 days. Earliest to bear fruit on compact, bushy plants make this pepper perfect for patio plants. 4” long by 1 ½” wide the fruits are sweet and mildly spicy like a pepperoncini, with a smoky flavor. Sweet Heat can be harvested green or red and is perfect for grilling or salsa. 300 – 500 Scoville units.
34. TABASCO – 80 days. Fiery–hot, this is the one that made Tabasco sauce famous. Light yellow–green peppers, 1.5” long, turn to red and grow on tall plants. 30,000 – 50,000 Scoville units
35. THAI HOT – 90 days, EXTREMELY HOT, 3” long, thin–fleshed peppers. Clusters of bright red peppers ripen on the tops of small & low growing plants. 50,000 – 100,000 Scoville units