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Windy Ridge grows over 25 varieties of peppers for your garden or patio. We know each variety from growing and picking during the summer season for our produce trailer and farmer’s markets. We can help you find the perfect pepper for your needs.
70 days - 7" x 3-1/2"
Green to Red
Extra large elongated pepper. Excellent foliage coverage. Fruit set through the whole season. Provides plentifully. One of the most popular for home gardens.
75 days - 4" x 4"
Green to Red.
Most popular pepper in the US. Thick walled fruit is 3 or 4 lobed.
68 days - 1-1/4" x 1-1/4"
Green to Red
Eaten red for full sweetness. These bite sized Italian peppers are prepared pickled and stuffed, roasted and stuffed or raw for sweet crunch in salads. Easily add a bit of gourmet to your table with Cherry Pick.
70-75 days - 4" x 3-1/2"
Dark Green to Deep Chocolate
Consistently produces nice blocky 4-lobed pepper. Good tasting green, but very sweet as it darkens through maroon and chocolate.
69 days - 3-1/2" x 3-1/2"
Dark Green to Golden Yellow
One of the earliest to mature to full color Sunsation is also fully and vibrantly clear as a bell yellow. Smaller pepper, but color and taste are worth it.
70-75 days - 4-1/2" x 4-1/2"
Chartreuse to Yellow
Flavorburst is sweet even during the immature green stage with strong flavorful undertones. Special chartreuse green color that matures to clear as a bell sunny yellow.
72 days - 8" x 3"
Green to Red
Italian-type sweet pepper known for its mild, smoky, sweet flavor. Good productivity all season. Sweetest when red
72-74 days - 4" x 3-1/2"
Green to Yellow
Thick fleshed, very sweet 4 lobed fruit similar to California Wonder except mature color is yellow instead of red.
58 days - 5" x 2"
Beautiful European pepper that matures from a soft greenish yellow to a vibrant red. Passes through all the colors of the sunset while it does. Sweet and delicious during immature and mature stages. Delicious, crunchy and juicy fresh pepper.
61 days - 4 1/2" x 4 1/2"
Green to Red
Unmatched for its large size and early maturity. Plants are tolerant to most diseases.
75-83 days - 2 1/4" x 1 1/4"
Green to Orange or Yellow or Red
A nearly seedless pepper that is crisp and very sweet. Good as an appetizer plain or stuffed. Also good for sautéing.
.80 days - 3" x 4"Green to RedFruits are very sweet and meaty, making them ideal for canning, freezing or eating fresh.
65-70 days - 4 1/2" x 4 1/2"
Dark Green to Bright Red
Early maturing blocky peppers that are great for stuffing. Will turn red 10 days earlier than most other varieties. Plants are compact and sturdy.
75 days - 5" x 4 1/2"
Green to Red
Good disease tolerance on large plants with a good canopy. Better cold tolerance than some other peppers. Thick-walled blocky peppers.
65-70 days - 8" x 1.5"
Light Yellow to Orange-Red
Plants fruit prolifically, easily producing up to 25 to 30 pods per plant. Great for frying or pickling.
69 days - 3 1/2" x 3 1/2"
Yellow to Purple to Red
Usually picked during the purple stage, these peppers have a yellow flesh that is sweet and has a crisp, juicy texture.
300-500 Scoville Heat Units
The Mildest of the hot peppers. Continuous bearing and high yielding plants provide peppers excellent for salsa or guacamole.
2,200,000 Scoville Heat Units
Currently the world's hottest pepper. It has a sweet, fruity flavor before the extreme heat kicks in. Handle and use with extreme caution!
30,000-50,000 Scoville Heat Units
This is the variety used for crushed red pepper flakes. Fruits are long and thin walled.
5,000-15,000 Scoville Heat Units
The plant is perfect for growing in containers. Thick-walled peppers are good for eating fresh, pickled or stuffed.
Over 1,000,000 Scoville Heat Units
Held the World's Record for the hottest pepper for several years.
215,000 Scoville Heat Units
This pepper has a thin, waxy flesh with a fruity aroma and piquant flavor.
5.000-10,000 Scoville Heat Units
Also called Hungarian Hot Wax peppers, these peppers are tapered and about 5 inches long at maturity. They can be harvested at any stage of yellow, orange or fully mature red. Great for salsas, stuffing, frying, roasting, soups, or pickling.
4,000-6,000 Scoville Heat Units
Continuous heavy yielding plant. Large fruit with thick walls are excellent for stuffing.
500-600 Scoville Heat Units
This pepper offers earliness, mild flavor, and high yields. Good salsa peppers for those who like mild salsa.
1,000-2,000 Scoville Heat Units
Dried poblanos are called ancho chilies. They have a thick skin and a mild flavor. These are often used for chili rellenos.
10,000-20,000 Scoville Heat Units
Mature red peppers are hotter than immature green peppers. They can be pickled or used fresh in salsa or a pepper sauce.
100,000 Scoville Heat Units
Small in size and high in heat.Green peppers are not ripe but can be eaten and added to red ones for color.
1,200,000 Scoville Heat Units
The second hottest pepper on the planet. Harvest and use with extreme caution!
The shishito pepper has been taking the American culinary scene by storm the past few years. This small, 2-4 inch, thin walled pepper from Japan is one of the hottest new appetizers at cutting edge eateries. Good news is it’s super easy to prepare at home also.
They are thought to be closely related to the Padron pepper from Spain and have similar flavors and growth habits.
Shishito gets it’s name from it’s appearance. The heavily wrinkled tip of the pepper looks like a lions head. Shishito is an abbreviation of shishi togarashi (lion chili pepper).
While it is a chili pepper, most have zero heat. One out of every 10-20 will have a punch of heat, but just enough to take you by surprise. Not enough to burn the top off of your head.
To cook simply blister with olive oil, then salt them and dress with a squeeze of lime juice. Grilling, broiling, sautéing and deep frying all work equally well for blistering these peppers. You’ll have a delicious and healthy farm to table treat in under 15 minutes.