Matures from green to red, uniform, thick-fleshed pods - This pepper is more productive than standard Jalapeno's, darker foliage, plant is more compact, blunt cylinder shape. uses: Fresh Salsas, Mexican Cuisine, Pickling, Canning/Processing season: 60 days, Short Season

5 to 7 cm hosszú, One of the most popular chiles here in America. Small and stubby with medium heat.

Matures from green to red, called "Chipotle" when smoked uses: Chipotles, Fresh Salsas, Mexican Cuisine, Pickling

Matures from green to red, medium thick walls uses: Fresh Salsas, Mexican Cuisine, Pickling, Canning/Processing season: 72 days, Short Season

Plants 2 feet tall, fruits 3" long and 1" across, almost free of checks. When red-ripe, this selection is three times hotter than any other Jalapeño, useful for making the hottest smoked, dried Chipotle peppers.

Jalapeño Craig's Triple-Hot Chipotle is exclusive trademarks of the Redwood City Seed Company.

Matures from green to red, adapts to cool growing conditions uses: Fresh Salsas, Mexican Cuisine, Pickling, Canning/Processing season: 65-85 days, Short Season Zöldbõl vörösre érõ, csípõs, a hidegebbet jobban toleráló változat.

85 days. Capsicum annuum. Plant produces good yields of 4" long hot peppers. Peppers turn from green to red when mature. Excellent for stuffing, salsa, or pickling. One of the largest Jalapeno on the market. It is protected by the Plant Variety Protection Act, #9100104. United States Department of Agriculture, PI 548810 PVPO. A variety from USA.

hot, 2.5 to 3 inches long by 1.25 to 1.75 inches wide, Jalapeno Type, matures from pale green to purple to red, makes attractive fresh salsas, Uses: Fresh Salsas, Mexican Cuisine

Matures from pale yellow to orange to red, resistant to 6 viruses - Developed by Texas A&M. uses: Fresh Salsas, Mexican Cuisine, Canning/Processing season: 75 days, Short Season

Matures from green to golden yellow, pendant pods, Uses: Prolific pods_position: hang