Hot Peppers
$4.00
Turn up the heat with our selection of hot pepper varieties. These bring serious flavor and fire to salsas, hot sauces, stir-fries, and anywhere you want a kick. Varieties include: Serrano (medium heat, bright green to red, crisp with fruity flavor), Cayenne (intense heat at 30,000-50,000 SHU, vibrant red — perfect for hot sauces and spice blends), and Tabasco (famous for the hot sauce, small elongated fruits with fiery flavor — great for sauces and marinades). Growing tips: Hot peppers actually thrive in stress — slightly less water and our alkaline Owens Valley soil can intensify their heat. Full sun is essential. The capsaicin (heat compound) concentrates in the ribs and seeds. Wear gloves when handling the hotter varieties and never touch your eyes. Plants are prolific producers — a few plants provide more than enough for most households.
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Contact us to check availability and arrange pickup. We sell locally in Big Pine, CA.
More Peppers
Sweet Bell Peppers
Crisp, sweet bell peppers in a rainbow of colors. Bells start green and ripen to their final color, gaining sweetness as they mature. Incredible fresh, roasted, stuffed, or grilled. Each variety brings its own unique flavor and culinary versatility. Varieties include: California Wonder (classic thick-fleshed bell, crisp and sweet — perfect for stuffing), Sweet Banana (mild tangy-sweet, great for pickling), Cubanelle (thin-walled, fruity — ideal for frying), and Nadapeno (mild heat hybrid resembling Jalapeños at 2,500-5,000 SHU — great for stuffing and grilling). Growing tips: Bell peppers need warm soil and consistent heat to thrive. In the Owens Valley, plant after soil temperatures reach 65°F (usually late May). Peppers love our hot days but appreciate afternoon shade when temps exceed 100°F. Harvest green for mild flavor or let ripen fully for maximum sweetness. Feed regularly — peppers are heavy feeders.
Mild Peppers
Flavorful peppers with gentle heat — all the taste without the tears. Our mild pepper selection bridges the gap between sweet bells and fiery hot peppers, offering complex flavors with just a pleasant warmth. Varieties include: Hungarian Hot Wax (mildly spicy balance of heat and sweetness — perfect pickled or stuffed), Jalapeño (medium heat with distinctive earthy taste — a salsa classic), Chileno (fruity with moderate heat, excellent for fresh salsas), and Italian Peperoncini (small, mildly spicy with tangy sweetness — often pickled as a condiment). Growing tips: Mild peppers are incredibly versatile in the kitchen — pickle Hungarian Wax for sandwiches, smoke Jalapeños for chipotles, or char Chilenos for salsas. They grow well in our Owens Valley climate with full sun and regular water. Harvest at any stage — green for sharper flavor, ripe for sweeter, more complex taste.
Super Hot Peppers
For the brave and the bold — our hottest pepper varieties push the Scoville scale to its limits. These are not for the faint of heart, but for dedicated chiliheads and hot sauce artisans. Varieties include: Challeano Pepper (combines Jalapeño and Thai chili flavors, small cone-shaped with intense heat — perfect for Asian-inspired dishes and stir-fries, great in containers) and Orange Habanero (fiery with distinct fruity flavor, lantern-shaped bright orange fruits — excellent for hot sauces, salsas, and drying into chili powder). Growing tips: Super hots need our longest, hottest season to develop full heat and flavor. Start seeds very early (January/February) indoors, as they are slow to germinate and grow. In Big Pine, they thrive in our hot summer days. Always wear gloves when harvesting and processing. A single plant can produce dozens of peppers — a little goes a very long way.