Capsicum annuum ‘Ring of Fire’ (syn. ‘Ring-O-Fire’) – This Mexican heirloom dates back to the early 1900’s and is somewhat similar to Cayenne pepper in form but is much hotter. The 4″ long peppers ripen from green to red. These are quite abundant and thin-walled, so they are ideal for drying and storing for cooking. Grows 24″ high. Ripens in 80 days.
Capsicum annuum ‘Serrano’ – This pepper originates from mountainous regions of Mexico and although it resembles Jalapeno pepper, it is about five times hotter. The 2-3″ long fruits have a 1/2″ diameter and ripen from green to orange to red, getting hotter as they mature. They are prized for fresh salsa such as ‘Pico de Gallo’. Grows 24-32″ high. Ripens in 75-80 days.
Capsicum chinense ‘Habanero’ – The cultivar name means ‘from Havana’ and this very hot pepper is the secret ingredient in Caribbean Jerk sauces. The unripe fruits are green, colouring up to a bright orange. The wrinkled peppers are hotter at maturity and average 2″ long and about 1.25″ wide. Originated in the Yucatan peninsula. Grows 18-24″ high. Matures in 90-100 days.
Capsicum annuum ‘Poblano’ (syn. ‘Ancho Poblano’) – This is a popular cooking pepper in Mexico with fruits 4-6″ long that change from greenish-black to green to red as they mature. It is known as ‘Poblano’ when fresh and ‘Ancho’ when dried. The peppers are hotter and more flavourful at full maturity. Grows 24″ high. Ripens in 70 (green) to 88 days (red).
Capsicum annuum ‘Black Hungarian’ (syn. ‘Hungarian Black’) – This pepper works well as an ornamental in the mixed border as it features green foliage accented by purple veining and attractive violet flowers. The edible peppers ripen from black to red when fully mature and average 3-4″ long. This Hungarian heirloom chili is medium hot. Grows 30″ high. Ripens in 70-80 days.