SWEET PEPPERS

25. King of the North- (57 days green) Large blocky green pepper, open pollinated, good pepper for RI’s short growing season. Harvest green or wait and they turn red.

26. Purple Beauty- (74 days) High yielding open pollinated plant produces 3”x3” blocky fruits. Fruit changes from green to purple to red as it ripens. Tastes like a green bell.

27. Chocolate- (58 days green, 78 days brown) Open pollinated plant produces a good yield of sweet flavorful, medium sized bells which ripen from dark, shiny green to rich brown. This fascinating pepper has reddish brown flesh. Developed in NH by Elwyn Meader.

28. Valencia- (70 days) Hybrid plant bears rich orange, blocky 4”x4” fruits. Sweet and delicious.

HOT PEPPERS (the more *the hotter they are!)

29. Anaheim Chili* This is the pepper typically used for chiles rellenos. AKA California Chile and Chili Verde. It was cultivated for canning near Anaheim in 1900. Long, 7” fruits ripen from dark green to red. Pungent, but not overly hot. 900-2500 Scoville units

30. Ancho 101*** (68-88 days) Heart shaped, thin walled fruits are mildly pungent and turn from black-green to red. Very prolific. These are known as ancho when dried and poblano when fresh. 1500-4000
Scoville units. From Mexico.

31. Habanero*****(75-100 days) Used in Jamaican “jerk” sauces. Dark green ripening to orange 2” wrinkled fruits. Can be used fresh or dried. Heirloom from Cuba. A blistering hot 200,000 - 350,000 Scoville units.

32. New Mexico Joe E. Parker Chili Peppers - (70 days green, 95 red) Hot Southwestern-style Anaheim chili pepper. Usually harvested green and used for stuffing, grilling, or roasting. Thick, crisp flesh with mild heat and excellent flavor. New!

33. Serrano del Sol - (75 days) Serrano means ‘from the mountains.’ 21/2-3'plants loaded with peppers, 20-30 per bush. Glossy cylindrical fruits exceed 3", larger than other serranos. The narrow green fruits with thick walls ripen dark scarlet mild as Serranos go, but plenty hot at 4,500-5,500 Scoville units. Tips are the sweetest part, heat increases toward stems. Native to the mountain ridges of Mexico and used in fiery Mexican dishes. Also eaten fresh green in sauces and condiments. Can be used interchangeably with jalapeños. Description from Fedco Seed. New!