Hot Peppers

We grow about 10 different kinds of hot peppers, varying from mildly warm, like the Hungarian semi-hots to the Red Savina Habaneros, the highest ranked pepper for heat on the Scovel Scale. Some of the hot peppers include Cayennes, Hungarian Sizzler, White Jalapeño. These peppers also have different colors depending on their maturity stage: white or green to start out with and then, mostly red.

Hot banana
(Bácskai Fehér) The hot version, a long pepper starting as cream and ripening to red fryer/pickler.

White Jalapeño
(Bogyiszlói) large jalapeño cream to red mildly hot.

Hot Cherry
Same as above but mildly hot.

Flat Cherry
(Garai édes alma paprika) cream to red flat cherry mildly hot.

Sweet cayenne
Dark green to red cayenne for sweet dry paprika.

Hot cayenne
Traditional dark green to red-hot chili excellent for drying or fresh use.

Habanero
The hottest caribbean-type peppers famous for their heat nad distinctive flavor. One pepper in this group, the Savina is the Guinness record holder for capsasin content, the hottest pepper in the world. It is used to make fiery ceviche and barbecue sauces.

Ají Rojo and Amarillo
These are Peruvian bacatum type peppers and have the unusual habanero flavor but are lower on the heat scale, like cayenne. They are used in cream sauces with potato or chicken and in civiches.

Manzano
Not as hot as the habaneros, this central American pepper is also a favorite for salsas and ceviches.