Peach Hot Peppers

90 days. Capsicum chinense. Open Pollinated. Aji Peach Pepper. The plant produces good yields of 2 ½" long by ¾" wide hot peppers. Peppers are very hot, have thin flesh, and turn from green to peach when mature. The plant has green stems, green leaves, and white flowers. Excellent for pickling, making salsa, hot sauce, and seasoning spice powder. A very rare variety from Brazil.

120+ days. Capsicum chinense. Open Pollinated. Bhut Jolokia Ghost Mustard Pepper. The plant produces good yields of 3" long by 1 ¼” wide wrinkled Habanero peppers. Peppers are extremely hot, have medium thick flesh, and turn from greenish mustard to mustard colored when mature. The plant has dark green leaves, green stems, and white flowers. Excellent for pickling. and making salsa, hot sauce, and seasoning spice powder. A variety from India.

120+ days. Capsicum chinense. Open Pollinated. Bhut Jolokia Ghost Peach Pepper. The plant produces good yields of 2 ½" long by 1" wide wrinkled Habanero peppers. It is a rare hot pepper variety prized for its super-hot taste and peach color, similar to the classic Ghost Pepper (Bhut Jolokia/Naga Jolokia). Peppers are extremely hot, have medium-thick flesh, and turn from green to peach when mature. The plant has dark green leaves, green stems, and white flowers. Excellent for pickling and making salsa, hot sauce, and seasoning spice powder. Also known as Peach Ghost Pepper and Peach Bhut Jolokia Pepper. Excellent choice for home gardens. A rare variety originally from Northeast India (Assam, Nagaland, and Manipur), India. Scoville Heat Units: 1,000,000.

110+ days. Capsicum chinense. Open Pollinated. California Reaper Peach Pepper. The plant produces good yields of 3" long by 3" wide wrinkled Habanero peppers. Peppers are extremely hot and turn from light green to peach when mature. The plant has dark green leaves, green stems, and white flowers. It has a fruity and sweet flavor, but the intense heat level kicks in shortly after eating the pepper. Excellent for beef jerky, jerk sauces, pickling, and making salsa, hot sauce, and seasoning spice powder. Be very, very careful handling this pepper. This pepper was created by crossing a Carolina Reaper and Jay's Peach Ghost Scorpion. The California Reaper is similar to the Carolina Reaper in hotness. Try growing the Carolina Reaper, Bhut Jolokia, Naga Jolokia, Dorset Naga, Bih Jolokia, and the Naga Morich. A variety was developed by Dr. Steve Bender in California, USA. Scoville Heat Units: 1,569.300.

110+ days. Capsicum chinense. Open Pollinated. Carolina Reaper Purple Peach Pepper. The plant produces good yields of 3" long by 1 ½” wide wrinkled Habanero peppers with a pointed tip. Peppers are extremely hot, have medium thin flesh, and turn from green to light peach with purple striations when mature. The plant has dark green leaves, green stems, and creamy yellow flowers. It has a fruity and sweet flavor, but the intense heat level kicks in shortly after eating the pepper. It is not yet stable and may throw off pods of differing colors and shapes. Be very, very careful handling this extremely hot pepper. Excellent for beef jerky, jerk sauces, pickling, and making salsa, hot sauce, and seasoning spice powder. Try growing all the Carolina Reapers: Chocolate, Mustard, Orange, Peach, Red, and Yellow versions. Excellent choice for home gardens. A variety from North Carolina, USA.

90+ days. Capsicum chinense. Open Pollinated. Charapita Peach Pepper. The plant produces high yields of ½" long by ½" wide Chiltepin peppers. Peppers are very hot, grow upright, have medium thin flesh, and turn from green to peach when mature. The plant has green stems, green leaves, and white flowers. Excellent drying pepper for making hot pepper flakes and seasoning spice powder. Also known as Aji Charapita and Charapilla. A rare variety from Peru.

85 days. Capsicum chinense. (F1) Chichen Itza Pepper. This early maturing plant produces high yields of 2 ½" long by 1 ¼" wide orange Habanero hot peppers. Peppers are very hot, crunchy, and turn from green to peach when mature. The plant has green stems, green leaves, and white flowers. Peppers mature 15 to 25 days earlier than other Habanero varieties. Excellent for pickling, and making salsa, hot sauce, and seasoning spice powder. A variety from the USA. Disease Resistant: TMV. Scoville Heat Units: 180,000.

100+ days. Capsicum chinense. Open Pollinated. Peach Lightning Habanero Pepper. The plant produces high yields of 2 ½" long by ¾" wide white Habanero peppers. This small bushy plant has green stems, green leaves, and white flowers. Peppers are lantern-shaped, extremely hot, crunchy, and turn from green to creamy white when mature. Can be used fresh, dried to make chili powder, or used to make a white hot sauce. A variety from Peru.

120 days. Capsicum baccatum. Open Pollinated. Sugar Rush Peach Pepper. The plant produces high yields of 3" long by ¾” wide Aji peppers. Peppers are hot, have medium thick flesh, and turn from pale yellow to creamy peach when mature. The plant has green stems, green leaves, and white flowers. Excellent for pickling and making salsa, hot sauce, and seasoning spice powder. Peppers are hot, but have a sweet flavor. This pepper was bred by Chris Fowler of Wales, England. A variety from the United Kingdom.

Sugar Rush Stripey Pepper grows productive pepper plants with outstanding flavor, strong growth, and dependable harvests throughout the growing season.

Thor's Thunderbolt Pepper grows productive pepper plants with outstanding flavor, strong growth, and dependable harvests throughout the growing season.