Matures from green to red, thick-walled pendant fruits, Uses: Prolific uses: Fresh Salsas, Pickling, Canning/Processing season: 63-67 days

hot, 2 to 2.5 inches long by 0.5 to 0.625 inches wide, matures from green with yellow stripes, then orange and red, to solid red, green and white variegated foliage, from African-American, Uses: Ornamental, Compact

hot, 1 to 1.25 inches long by 0.5 to 0.75 inches wide, Pequin/Piquin Type, matures from purple to cream to yellow to orange to red, a beautiful, taller ornamental, Uses: Tall Variety

Matures from green to red, pendant pods uses: Ornamental

hot, 1.25 to 1.5 inches long by 0.75 to 1 inches wide, Short Wax Type, matures from pale yellow to orange to red, when pickled in their immature stage they are known as "Torrido" peppers, Uses: Pickling

sweet, 2.5 to 3.5 inches long by 1.25 to 1.75 inches wide, Jalapeno Type, matures from green to red, a Jalapeno with no heat!, Uses: Fresh Salsas, Mexican Cuisine, Pickling, Canning/Processing

eastern India

upright fruits, from USA, California, Short Season uses: Fresh Salsas, Prolific, good for a crowd pleasing salsa

sweet, 3 to 4 inches long by 2 to 3 inches wide, Blocky Type, matures from green to red, pendant fruits, from E. Europe, Uses: Hungarian Cuisine, Paprika