Our Peppers

Lineup of Peppers

We are growing 12 varieties of hot peppers and we will be selling them fresh, dried, and smoked. All our pepper varieties are open pollinated, non-GMO, and organic. These are our peppers in order from sweet to spicy according the Scoville Heat Unit Scale.

If you haven’t heard of The Scoville Scale it is a way to measure the heat of different peppers. It was developed by Wilbur Scoville in 1912 and measures how much capsaicin in concentrated in each pepper. For a comparison to the peppers we grow to something you might have tasted before: original TABASCO® hot sauce is 5,000 SHU, Cholula hot sauce is 3,500 SHU, and Sriracha hot sauce is 2,500 SHU.

Every year we are experimenting with new varieties and working the best ones we find into our planting for the next year. The 12 varieties below are the peppers we chose last season, but there are a few new varieties we are planning to grow next year.

Let us know if you have varieties that you want us to grow. We are also always looking for peppers and love to hear about people’s favorites!

No Heat (0-500 Scoville)

Jimmy Nardello – (0 to 50 Scoville) Our favorite sweet pepper was brought to the states in 1887 by Giuseppe Nardello, whose family had grown the pepper for 11 generations in the village of Ruoti in the Basilicata region of Southern Italy. The large thick-walled sweet pepper has a smokey flavor fresh.

Mild (500-3,000 Scoville)

Mulato Isleno – (1,000 to 1,500 SHU) One of three mole peppers. A dark green pepper that ripens to a deep merlot and almost black shade of red. Used fresh for stuffing and smoked or dried for mole sauces. Sweet and smokey with overtones of licorice and oak.

Poblano/Ancho – (1,000 to 2,000 SHU) The sweetest of the three mole peppers. A heart shaped, thick walled, smooth skinned pepper with dark green skin that turns a deep red when fully ripe. When fresh it is referred to as the Poblano and after it smoked it is called the Ancho. The Poblano is used fresh for stuffing and the Ancho is used in mole sauces. Adds a hint of coffee to moles.

Pasilla Baíjo – (1,000 to 2,000 SHU) The rarest of the three mole peppers. The name means “little raisin” in Spanish, referring to the wrinkled skin of the dried or smoked pepper. Used exclusively as a smoked or dried pepper, this rare pepper is known for adding the rich chocolate flavor to mole sauce.

Big Jim – (1,500 to 2,500 SHU) The biggest New Mexico pepper is often 12″ long and 3″ wide! These peppers are perfect for chile relleno or added rich smoke and spice when smoked.

Joe E. Parker – (1,500 to 3,500 SHU) Named for a member of the Chile Pepper Institute, Joe E. Parker is undoubtedly Southwestern in every respect. The peppers are large Anaheim chiles about 8″ long and are used fresh, roasted, and smoked.

Medium (3,000-5,000 Scoville)

Cyklon – (1,000 to 5,000 SHU) This is a paprika-type red Polish pepper famously used dried and/or smoked. It has more heat and flavor than the peppers commonly used for paprika powder. It is bright red and its smooth skin keeps its sheen when smoked, but turns to a deep crimson. Studies have linked the antioxidants in peppers to both high levels of capsaicin and brilliant shades of red; Cyklon certainly has both.

Jalepeño/Chipotle (2,500 to 8,000 SHU) – Perhaps the most famous hot pepper in the world, the Jalapeño is honored in Mexican cuisine both for its use fresh and smoked. Originally named for Xalapa, Veracruz where it was discovered in Mexico, the Jalapeño transforms into the Chipotle when smoked. Usually Jalapeños are harvested green to be eaten fresh and red to be smoked into Chipotles. Scars or blisters on the skin of Jalapeños can indicate more heat than on smoother fruit.

Chimayo – (4,000 to 6,000 SHU) One of New Mexico’s premier specialty pepper, Chimayo is named for the region in New Mexico where it has been cultivated for centuries. Chimayo peppers are used fresh but the flavor is known to fully develop when roasted, dried, or smoked.

Hot (5,000-25,000 Scoville)

Joe’s Long Cayenne – (6,000 to 8,500 SHU) This pepper comes to us all the way from Calabria, Italy. It is often an incredible 12″ long and has thick walls for a cayenne type pepper. When smoked cayennes usually turn a deep red velvet.

Red Rocket – (8,000 to 22,000 SHU) A serrano-type pepper with very thin walls.

Hot Portugal – (10,000 to 30,000 SHU) A deceivingly hot pepper with glossy lipstick red skin, thick, juicy walls and shaped identical to the sweet, harmless Jimmy Nardello.

Aleppo Pepper – (10,000 SHU) Hailing from Northern Syria, the Aleppo pepper is used widely in Middle Eastern and Mediterranean cuisines. It is often used in dried flake or powder forms though we also love it fresh and smoked.