Drying Peppers
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Peppers bred for drying into chile powders, crushed flakes, ristras, and spice blends. Thin walls and concentrated flavor make these varieties ideal for dehydrating — our dry Owens Valley air does half the work for you.
Growing Tips
Drying peppers thrive in hot, dry conditions — the Owens Valley is ideal. Let peppers ripen fully on the plant for maximum flavor and color. Our low humidity means you can air-dry peppers on screens, string them into ristras, or simply leave them on the plant until papery. A dehydrator speeds things up but is not necessary here. Grind dried peppers in a spice grinder for homemade chile powder that puts store-bought to shame.
Choose Varieties
Cayenne
Thai Hot
Pasilla Bajio
Owens Valley only. Pickup in Big Pine or local delivery.
Varieties We Carry
Heat scale: 🌶️ Mild · 🌶️🌶️ Medium · 🌶️🌶️🌶️ Hot · 🌶️🌶️🌶️🌶️ Very Hot · 🌶️🌶️🌶️🌶️🌶️ Super Hot
- •Cayenne🌶️🌶️🌶️ (hot — the classic drying pepper for flakes and powder)
- •Thai Hot🌶️🌶️🌶️ (hot — tiny fiery peppers that dry easily right on the plant)
- •Pasilla Bajio🌶️ (mild — long, dark dried chile essential for mole and Mexican sauces)
More Peppers
Stuffing Peppers
Big, thick-walled peppers with roomy cavities — built for stuffing with rice, meat, cheese, and grains. These are the workhorses of the pepper world, holding their shape beautifully when baked. Varieties include: California Wonder (sweet — the classic thick-walled bell, perfect stuffed and baked), Poblano 🌶️ (mild — the chile relleno pepper with rich, earthy flavor), Cubanelle (sweet — thin-skinned Italian frying pepper, excellent stuffed small), and Anaheim 🌶️ (mild — mild green chile with long cavities ideal for stuffing). Growing tips: Stuffing peppers need warm soil and consistent heat to develop thick walls. In the Owens Valley, transplant after soil reaches 65°F — usually late May. Give plants 18 inches of spacing and stake heavy-fruited varieties. Harvest green for milder flavor or let ripen to red, orange, or yellow for sweeter, more complex taste. Our hot days and cool nights produce excellent sugar development in peppers.
Fresh & Salad Peppers
Crisp, colorful peppers perfect for eating raw — on veggie trays, in salads, as crunchy snacks, and as fresh garnishes. These varieties are selected for sweetness, crunch, and eye-catching color. Varieties include: Sweet Banana (sweet — long yellow pepper with mild, tangy crunch), Shishito 🌶️ (mild — Japanese appetizer pepper, blister in a hot pan with sea salt), Italian Pepperoncini 🌶️ (mild — tangy Italian pepper, crisp fresh or brined), NaDaPeno (sweet — heatless jalapeño with all the flavor and none of the fire), Black Hungarian 🌶️🌶️ (medium — striking dark-skinned pepper that ripens to red, beautiful and flavorful), and Caloro 🌶️ (mild — golden-yellow pepper with sweet, fruity flavor). Growing tips: Fresh-eating peppers are best harvested at peak ripeness for maximum sweetness and crunch. In our Owens Valley climate, these varieties thrive in full sun with consistent watering. Shishito and Italian Pepperoncini are prolific producers — a few plants keep the kitchen stocked all summer. Pick frequently to encourage continued production. Store unwashed in the fridge for up to two weeks.
Roasting Peppers
Peppers that develop smoky, caramelized sweetness when charred over flame or roasted in a hot oven. These varieties have thin-to-medium walls that blister and peel easily, concentrating their flavor under high heat. Varieties include: Jimmy Nardello (sweet — Italian sweet frying pepper, incredible charred whole), Big Jim 🌶️ (mild — large New Mexico roasting chile with classic Hatch flavor), and NuMex Joe E Parker 🌶️ (mild — dependable New Mexico chile, excellent roasted and peeled). Growing tips: Roasting peppers develop the best flavor when allowed to fully ripen on the plant. In the Owens Valley, our intense summer sun and dry air produce peppers with concentrated sugars and thin skins — ideal for roasting. Char peppers over an open flame or under the broiler until blackened, then steam in a covered bowl to loosen skins. The smoky, silky flesh freezes beautifully for year-round green chile.
Pickling Peppers
Medium-heat peppers with firm walls that hold up beautifully in brine — crisp, tangy, and perfect for canning, quick pickles, and escabeche. These varieties bring heat and crunch to sandwiches, nachos, and charcuterie boards. Varieties include: Jalapeño 🌶️🌶️ (medium — the all-American pickling pepper, thick-walled and versatile), Hungarian Wax 🌶️🌶️ (medium — tangy yellow pepper with building heat, a pickling classic), Serrano 🌶️🌶️ (medium — crisp and bright, excellent pickled in escabeche with carrots and onions), Fresno 🌶️🌶️ (medium — red jalapeño cousin with fruity, slightly smoky heat), Italian Wax 🌶️ (mild — classic Italian pickling pepper with tangy mild heat), Santa Fe Grande 🌶️🌶️ (medium — conical yellow-to-red pepper, popular pickled or fresh), Hot Red Cherry 🌶️🌶️ (medium — round, thick-walled cherry pepper, perfect pickled whole), Challeano 🌶️ (mild — versatile mild pepper, great for pickling and fresh eating), and Aji Marchant 🌶️🌶️ (medium — Chilean heirloom brought to California by gold rush immigrants in 1849, the pepper behind Sierra Nevada Canning Company). Growing tips: Pickling peppers are prolific producers in our Owens Valley heat. Plant after last frost and expect heavy harvests from mid-July through September. For crunchiest pickles, harvest peppers firm and process quickly. Hot pack canning with a vinegar brine is the classic method. Quick refrigerator pickles are even easier — sliced jalapeños in rice vinegar, sugar, and salt are ready in an hour. Wear gloves when processing large batches.