Pepper Descriptions

    I'm no scientist, botanist, or anthropologist, but I'm told that the pepper genus is Capsicum. The domesticated species are annuum, (the most common varieties, the original meaning annual, which is incorrect as they are actually perennials but only in certain growing areas); baccatum (berrylike), chinense (meaning from China but this too is incorrect as they are originally from the Amazon Basin); fruitescens (shrubby or bushy) and pubescens (hairy). If those things mean something to you, great! Me, I just know I likes my chiles hot!

For a great explanation of the new New Mexico heritage varieties, see this article.

  

Barker's Hot - New Mexican, large green chile pepper, very pungent. Dries well. 85 days from transplant. C. annuum


NuMex Big Jim  - New Mexico, thick walled 7-9" long, green to red peppers. Use for canning, freezing, roast, peal, dry and powder, rellenos. Slightly more pungent than New Mex 6. C. annuum


Cayenne.  Thick Pepper - Use peppers fresh or dried, quite hot, good in salsa or chile. Use dry in sauces. 80 days from transplant. C. annuum


Chile de Arbol - Chihuahua, Mexico - 1/2" x 2" very hot. Considered a cayenne type. AKA Pico de Pajaro, Cola de Rata and Tree Pepper. 90 days from transplant. C. annuum


Fatalli  - Very hot.  Habanero shaped peppers, 1"x3" with golden yellow fruit.  Citrus flavor.  Plants grow 23-30" tall.  Good for growing in pots.  90 days from transplant. C. annuum

Habanero - A Caribbean favorite pepper prepared with equal amounts of chopped onion, tomato, lime or orange juice. Use fresh or dried. Can be added sparingly to many dishes. 95 days from transplant. C. chinense


Jalapeno - Small thick walled peppers great flavor. Best green but will mature red. Excellent seasoning, use fresh in salads, meat, and vegetable dishes. High flavornoid and ascorbic acid content. 75 days from transplant. C. annuum


Thai Hot Kung Pao - Hybrid, also called Thai Dragon.  Thin walled red peppers, dry fast. 10,000 Scoville units. Big 30" plants loaded with green and red peppers 4 1/2" x 3/8". 90 days from transplant. C. annuum


Manzano, Orange Pepper - aka Rocoto, Locoto.  Very hot.  Shaped like a small bell pepper.  Green to orange at maturity.  Grown in high altitudes of the Andes during long sunny, cool days.  Has black seeds.  90 days from transplant. C. pubescen

Manzano Red Pepper - aka Rocoto, Locoto.  Just like Manzano Orange only ripens to red.  C. pubescens

Manzano Yellow Pepper -aka Rocoto, Canario.  Just like Manzano Orange only ripens to yellow.  C. pubescens

Naga/Bhut Jolokia (a.k.a the "Ghost Chile") - With a Scoville rating of 855,000-1,041,427 it is the hottest pepper in the world.  About 400 times hotter than a habanero.  From India, they appear similar to the habanero but have a rougher dented skin.  Naga Jolokia means King Cobra.  For an informative, but somewhat scientific article on this new HOT seller, see what the masters have to say.


New Mex 6-4 - Anaheim type peppers 4-5" x 1.2" grown for drying as ristras, making chili powder and eating in both green and red stages, great roasted. C. annuum

New Mex Joe Parker - Improved NM 6, higher yield, more uniform peppers, thick flesh. Tapering 6-7" bright green to red 2-2 1/2' plants. Lively mild flavor. Used in salsa, green chile sauce, with beans and rice, fajitas. 65 days from transplant. C. annuum


Peter Pepper - Green peppers turning to red at maturity.  Looks like what it is named.  Hot.  Makes a good powder.  Do not overwater.  90 days from transplant. C. annuum


Sandia - 4-5" chile peppers, good for canning and drying. 75 days from transplant. C. annuum


Santa Fe Grande - 3 1/2"x 1 3/4" peppers, medium thick wall, yellow to orange to red, very hot. 90 days from transplant. C. annuum


Serrano - Very hot peppers 2"x 1/2", plants 2-3' tall. Use in chili, beans, guacamole, pickled, really spicy salsa. Use green or red. 80 days from transplant. C. annuum


The following part is under construction:

Name
 Type
 Length
 Width
 Color
 Days from Transplant
 Scoville Units
 Uses
 Plant height
 Spacing

Barker's Hot

 New Mexican 4-5"
 2-3"
 Green to red
 85
canning, freezing, roast, dry and powder, rellenos.

NuMex Big Jim

 New Mexican 7-9"
 3-4"
 Green to red
 75
canning, freezing, roast, dry and powder, rellenos.

Cayenne



80
fresh or dried, quite hot, good in salsa or chile

Chile de Arbol AKA Pico de Pajaro, Cola de Rata and Tree Pepper Cayenne
 1/2 - 2"
Green to red
 90
Powder, aisian cooking

Habanero

Chinense


95
Fresh, dried, powdered.  Use sparingly!

Jalapeno
3-4"
 2"
 Green to red
 75



Thai Hot, Thai Dragon. Asian
 4.5"
 3/8:
 Green to red
 90
 10,000 Damn hot!
 30

Naga/Bhut Jolokia (a.k.a the "Ghost Chile")

 Chinense



855,000-1,041,427


New Mex 6-4
 New Mexican
 4-5"
 1.2"
 Green to red
 65



New Mex Joe Parker

 New Mexican
 6-7"
 2-2/12"
 Green to red
 65
salsa, green chile sauce, with beans and rice, fajitas

Sandia   

New Mexican
 4-5"
Green to red
 75
Hotter than normal. 


Santa Fe Grande

 New Mexican, Wax
 3.5"
 1.75"
 Green to yellow to orange to red
 90



Serrano - Very hot peppers 2"x 1/2", plants 2-3' tall. Use in chili, beans, guacamole, pickled, really spicy salsa. Use green or red. 80 days from transplant. C. annuum Annual
 2"
 1.5"
 Green to red
 80
Like a jalapeno, only hotter.