The Yellow (Yellow Bhut Jolokia) Super Hot Pepper is a spicy yellow Ghost Pepper, which is among the World's Hottest Pepper! This wrinkled yellow pepper is a rare, natural variant of the Red Ghost Pepper. I bought 3 seedlings in 2017, which showed the red variety in the pictures. To my surprise, these turned a yellow-orange color instead of red. They were very spicy but not near as spicy as the original red variety.
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Habanero Hot Peppers are a staple in Mayan cuisine throughout Southern Mexico and parts of Central America. While varieties ripen to either Tangerine or Red, I've only found seedlings for Tangerine colored ones to plant in my backyard garden. From these, of many hot pepper cultivars around the world have been derived. These are great in salsas, Ceviches, and even sprinkled on cream cheese inside of a bagel.
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Jay's White Ghost Scorpion Hot Pepper turn colors from light green to almost eggshell white when ripened. I germinated and grew to these mature plants in my home garden in when I found some seeds for sale in online in 2021. I attempted to re-grow in 2022 from previous years' seeds I saved, no luck with the germination. I used the peppers for cooking as well as drying some to add to a Chile Powder. They were great in diced and added to soups, sandwiches and as pizza toppings in small quantities.
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Carolina Reaper Hot Peppers are extremely hot yet have a sweet/hot taste if you don't bite the seed. I've enjoyed nurturing these from seedlings to mature plants and harvesting the fruits for a couple of years now. They are extremely hot, but tame down with food as most hot peppers do (at least to my taste buds). Thinly sliced, they are great toppings for almost anything. A Carne Asada topped with Chimichurri and a bit of these thinly sliced beauties are a favorite of mine.
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Jay's Red Ghost Scorpion Hot Pepper is an extremely hop pepper which is a hybrid between the Ghost Pepper (Bhut Jolokia) and a Trinidad Scorpion. I was lucky enough to get a couple od seedlings which produced plenty of fruit in the summer of 2022. I was amazed to see how they turned in a gradient pattern from green to red as they ripened. I enjoyed slicing some of these and made a nice Oxtail soup with Chayote squash, green Plantains, cabbage, Yuca (Cassaba) root, Taro root and carrots. Occasionally I swap ingredients when making soups.
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Serrano peppers are are commonly found in many stores here in the US South West. However, one will almost always find green ones. This is because they're cut from the plant before they get to ripen to be more cost effective. However, I don't harvest mine while still green in my backyard garden. I let them ripen to their intended red hot and sweet taste. They are great in salsas, sandwiches, pizzas, soups, with scrambled eggs and anything you can think of. I even blend them with fruits in my smoothies.
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