Spice up your life with peppers for your Colorado garden
With great nutritional value and amazing taste, peppers are great for growing in your garden.
Peppers can be used in a variety of dishes from Asian cuisine to American BBQ, there is a pepper for you.
Tasty peppers that thrive in Colorado include:
Anaheim
Anaheim
If you like mild to medium sizzle for your palate, try these peppers. About 6-8 inches long, these tick walled peppers turn from green to red. Excellent roasted and stuffed or minced into salsa and guacamole. About 900-3,00 scovilles.
Ancho / Poblano
Ancho / Poblano
If you like mild to medium sizzle for your palate, try these peppers. About 6-8 inches long, these tick walled peppers turn from green to red. Excellent roasted and stuffed or minced into salsa and guacamole. About 900-3,00 scovilles.
Apache
Apache
‘Apache’ is a compact, bushy plant that does well in large or small containers and has earned the coveted “Garden of Merit” award for multiple reasons. This tolerant plant is noted for producing a large crop of edible yet very ornamental, juicy hot chili peppers. For a milder flavor, harvest when green, but if you love blistering hot peppers, let them fully mature to a deep red.
Banana
Banana
Banana shaped, 6″ long and 2″ wide. Peppers are hot and turn from light yellow to bright red when Mature. Excellent for pickling, frying, or using fresh in salads. 5,000 to 15,000 scovilles.
Big Jim
Big Jim
The largest of the New Mexico type anaheims. Often will reach 8-10 inches long and weight as much as 4 oz. peppers are mild to medium hot and turn from green to red when mature. Wonderfull for roasting, pickling, stuffing, drying, sauces, and salsas. About 1,000 to 5,000 scovilles.
Bhut Jolokia Ghost
Bhut Jolokia Ghost
Orange-red fruits considered one of the hottest peppers in the world. Matures in 80-85 days.
Burning Bush
Burning Bush
Wrinkled, lantern-shaped ‘Chichen Itza’-type peppers are produced on early-maturing, sturdy and productive plants.
California Wonder
California Wonder
The standard bell pepper for many decades. This 1928 introduction is still the largest open-pollinated, heirloom bell you can grow. Consistently produces 3″x4″, 4-lobed fruit.
Cayenne
Cayenne
Plants produce heavy yields of wrinkled, long slim fruit that are very hot. The fruit are thin walled and ripen from green to fiery red. Used for hot sauces and drying. 55,000 scovilles.
De Árbol
De Árbol
‘Bird’s Beak’ Chili Peppers are also known as “Chile de árbol” in their native region of Mexico. This is Spanish for “tree chili”, a name based on the distinctly woody stems of these chilies, and also the source of the common name “Bird’s Beak”, as the stem resembles the beak of a bird. A very versatile red pepper, similar to a Cayenne Pepper. An excellent pepper for crafts, such as creating dried wreaths or swags.
Giant Marconi
Giant Marconi
Large tapered fruits are 8″ long and 3″ wide And can be picked green or left on the plant and harvested red. Incredibly versatile. Terrific in salads, salsas, roasted, grilled or fried.
Gypsy
Gypsy
Very prolific frying pepper that’s goes great fresh in salads as well. Tapered fruit grows 4.5″ long by 2.5″ wide. Matures yellow to orange to red.
Habanero
Habanero
The famous 10-alarm pepper from the Caribbean, the legendary hottest of all peppers. The short, wrinkled, green fruits (1.5″ long by 1 wide) turn orange. Habanero has a delicious, pungent, smoky quality. Its flavor and aroma is irresistible in sauces and salsas 200,000 to 300.000 scovilles.
Habanero Orange
Habanero Orange
One of the most potent peppers in the world; some varieties of Habanero peppers are as much as fifty times hotter than Jalapeno peppers. This is a plant that is useful and ornamental. Habanero peppers are available in a range of bright colors and make a great accent for a patio planter or in the garden. The perfect way to “turn up the heat” on any recipe that includes peppers among the ingredients.
Hot Cherry Peppers
Hot Cherry Peppers
Hot, flattened globe shaped, deep green fruits 1.5″ across turn cherry red. Great for stuffing, pickling and eating fresh. 2,500-5,000 scovilles
Jalapeño
Jalapeño
By far Americas most popular chile. It is small to medium-sized that’s is prized for the hot, burning sensation that’s it produces in the mouth when eaten. When ripe, the jalapeño can be 2-3.5 inches and are green when are fully mature. Dark green turning red at maturity. About 5,000 scovilles.
Jalapeño Gigante
Jalapeño Gigatne
The ultimate pepper for creating stuffed pepper “poppers” or fresh salsa. ‘Jalapeño Gigante’ has all the same great flavor and texture of standard Jalapeno Peppers but on a grand scale. Can be used green or allowed to mature to red. The flavor intensifies with maturity.
Jalapeño Purple
Jalapeño Purple
A beautiful variation on the standard Jalapeno pepper. The peppers emerge green and turn to purple before finally maturing to red. Size is slightly bigger and the flavor a bit milder than the usual Jalapeno Peppers. Use just like regular Jalapeno peppers to add spiciness to any recipe calling for hot pepper. Plants often have three shades of peppers on them at once making this a worthy of growing for its ornamental value as well as edible peppers.
Mariachi
Mariachi
As festive as the Mariachi-style of music it’s named after, this pepper adds a vibrant touch in the garden or used in cuisine. It’s one of the best peppers available for fantastic color and for complex, delicately spicy flavor. ‘Mariachi’ peppers add some “kick” but are mild enough for anyone to enjoy. Harvest when red or creamy orange for best flavor.
Mirasol
Mirasol
A festive display of green peppers that mature to red. The peppers are held upright on the plant and this is reflected in the variety name, ‘Mirasol’, which is Spanish for “looking at the sun”. This is a very popular pepper in authentic Mexican cuisine. It offers mild spicy flavor touched with just a hint of fruitiness.
Pepperoncini
Pepperoncini
Also known as Tuscan, sweet Italian or golden Greek peppers. Sweet and mild. Used in pickles or frying.
Purple Beauty
Purple Beauty
This is a beautiful purple bell pepper that produces blocky 3 by 3 inch colorful bell peppers. Having very thick, meaty walls, this bell pepper is ideal for slicing, stir fry or adding color to salads.
Purple Beauty
Purple Beauty
This is a beautiful purple bell pepper that produces blocky 3 by 3 inch colorful bell peppers. Having very thick, meaty walls, this bell pepper is ideal for slicing, stir fry or adding color to salads.
Red Beauty
Red Beauty
This sweet red bell pepper is an early prolific variety bearing very sweet four-lobed peppers with thick walls. The brilliant bright red extra-thick walled bells are juicy and sweet. Easy to grow. Excellent for salads, stuffing, and gourmet dishes.
Red Cap Mushroom
Red Cap Mushroom
Mushroom shaped and thin walled. Great for picking or dying.
Sandia
Sandia
Sandia pods average 6-7 inches and is one of the hotter long green New Mexico type peppers, with a heat level ranging from 5,000 to 7,000 scovilles. Excellent roasted or minced into salsa and guacamole.
Scotch Bonnet
Scotch Bonnet
Small, red chili pepper known for being one of the worlds hottest pepper. Use with caution use in pepper sauces.
Scotch Bonnet
Scotch Bonnet
Small, red chili pepper known for being one of the worlds hottest pepper. Use with caution use in pepper sauces.
Serrano
Serrano
Small, figure-shaped, hit peppers. plants produce excellent yields of rich dark green fruit that turn red late in the season. Excellent for pickling, and fresh salsa. 4,500-5,500 scovilles.
Sonora
Sonora
Dark green. 3 1/2″ peppers are tasty with mild to medium heat . Perfect for salsa, nachos on your favorite southwestern dish!
Sweet Banana
Sweet Banana
An AAS bronze medal winner for 1941 and still extremely popular heirloom. Large, pointed fruits measured 6-7″ long and 1.5″ across. The mild yellow peppers ultimately turn brilliant red. A favorite for pickling.
Sweet Cherry Pepper
Sweet Cherry Pepper
Very sweet 3″, heart-shaped peppers and are thick walled and tender. Effect for stuffing, pickling and eating fresh. Peppers ripen from green to red.
Thai Hot Pepper
Thai Hot Pepper
Extremely hot variety originally from Thailand. Plants become covered with 1.5 ” long peppers that are green at first but ripen to red. Both colors appear on the plant at the same time making this variety ornamental as well as edible. Used especially in oriental dishes. 50,000 scovilles.
