PEPPER VARIETIES I HAVE GROWN 

Please note that performance of plants varies with soil types,environmental conditions and other factors; what doesn't work for me, may be exceptional for someone else!

Variety

Flavor

            Diseases

Notes

(hot)Aji Dulce 

sweet and fruity

   none

This pepper made a wonderful jelly!  I used the same recipe for jalapeno, except I added a few drops of yellow food coloring to the batch.

(hot) green jalapeno

like green pepper, but much hotter!

   none

Easy to grow and very prolific producer.  Good for jelly and pickled slices

 

(hot)  pepperoncini

 tart, somewhat hot

none

Easy to grow, extremely prolific.  I grow these and pickle them especially for the Olive Garden salad

 

(hot) Santa Fe Grande

a bit hotter than the jalapeno, but not as flavorful

   none

Very prolific...thin-walled pepper that turns green to yellow, then orange to red.  Very pretty, but not good for stuffing.  I used them for pickling whole, the colors are nice for the shows.

 

Anaheim (spicy hot when green, turns sweet when red)

good tasting pepper

  none

Prolific producer...I have been using these in place of green peppers all summer.  They put a little "kick" to soups and chilis.

Cayenne (hot) pepper

none

Prolific producer, harvest when fruit is red, very ornamental

*note:  at the end of the season, I took all the red peppers, sweet and hot, and made the jelly that is used for jalapeno.  The results vary, depending on how many sweet or hot peppers were in the mix, but regardless, yields a delicious red pepper jelly!  See "Recipes" section of this website for instructions on how to make the jelly.