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Also called a New Mexico or California Chile, this green, Chile-type, mildly hot pepper ripens to a pretty deep red. The thick-walled fruit is the classic pepper used for Chile's rellenos, soups, and stews. Rich, mellow flavor. Plants bear continuously through summer, where nighttime temperatures aren't higher than 90 . Most widely grown variety used to make ristras, originating as a practical way for farmers to cure peppers. Disease resistant. Maturity: 74-days to 80-days.

Turn up the heat in your garden-to-table meals with the fiery flavor of Bonnie Plants® Chile de Arbol Heirloom Hot Pepper. The long, thin, bright-red peppers look pretty in the garden and taste great in your favorite recipes. Chile de Arbol is also known for brightening kitchen decor: it's often used in dried pepper strings known as ristras, because the peppers retain their gorgeous color even when dry. Originating in Chihuahua, Mexico, this heirloom pepper adds medium heat and smoky flavor to your favorite Mexican-inspired dishes. Use the peppers fresh in salsa, blend your own hot sauce, add to fajitas, or spice up simple slow-cooker chicken. The tall plants produce big yields until first frost. Add a cage to support the plant's prolific fruit. Plant in full sun after last spring frost, 18 to 24 in. apart. Plant reaches 3 to 4 ft. tall and matures in 75 to 80 days. Be sure to water your plant when the top inch of soil feels dry to the touch, and feed it regularly with Miracle-Gro® Plant Food. Bonnie Plants® live plant varieties are designed for your gardening success, whether they're disease resistant, heat tolerant, space savers, or produce abundant harvests.

Can you take the heat If you love fiery flavor, you'll adore growing Bonnie Plants® Chili Red Hot Pepper. The beautiful plant looks like an ornamental, but its fruit is edible--and not for the faint of heart Small peppers grow upright in colorful clusters, creating a pretty display against the dark-green foliage. Peppers ripen from light green to red, becoming hotter as they mature. The pepper's intense heat means that you can create your own 5-flame recipes with homegrown ingredients. Add them to your favorite Thai or Asian-inspired meals, or create your own hot sauce. (Scoville rating 35,000-40,000 . Wear gloves when processing.) The pretty plants produce big yields of 2-1/2 in. fruit until first frost. Add a cage to support the plant's prolific fruit. Plant in full sun after last spring frost, 18 to 24 in. apart. Plant reaches 2 to 3 ft. tall and matures in 75 days. Be sure to water your plant when the top inch of soil feels dry to the touch, and feed it regularly with Miracle-Gro® Plant Food. Bonnie Plants® live plant varieties are designed for your gardening success, whether they're disease resistant, heat tolerant, space savers, or produce abundant harvests.

Large, thick-walled cayenne peppers named for their shape. The fruit turns bright red when mature and are quite hot. The wrinkled fruit are excellent for sauces and drying. Maturity: 75-days to 85-days.

Yellow-green to red tapered fruit prized for a sweet, mild flesh. Rich flavor and pretty colors make it ideal for frying and cooking, with the thin walls perfect for quick cooking. Popular in dishes of Spanish, Italian, and Slavic descent, many cooks prefer it to bell types. Grows in imperfect shapes and changes colors from green/yellow to shades of orange to red, adding garden interest. Maturity: 62-days to 65-days.

Heirloom, jalapeno-style chili that's hotter than most jalapenos. High yields of medium-sized fruit are borne on short, upright plants and can be eaten when green. Peppers ripen from green to red and are excellent for pickling, canning, sauces, and salsas. Resistant to tobacco mosaic virus. Maturity: 70-days to 80-days.

This Bonnie Gypsy Pepper plant produces many elongated, 3-lobed sweet peppers. This variety is an All-America Selections winner because it performs well in both hot and cool regions. Great for frying or in salads. Fruit ripens from light greenish yellow to orange to red and is tasty at all stages. Resistant to tobacco mosaic virus. Plant arrives in a pot with a well-established root system and hardened off for easy transplanting in the garden.

This Bonnie MexiBelle pepper plant is an award-winning, unique hybrid of sweet and heat. These small, bell-shaped fruits are 4 in. to 5 in. tall and wide and mature from green to red. For less heat, remove the seeds and ribs when preparing. Plant arrives in a pot with a well-established root system and hardened off for easy transplanting in the garden.

Heat-lovers, here's an heirloom serrano pepper perfect for a variety of dishes, from salsas to soups. Large 2-3 ft. plants produce plentiful smooth, club-shaped, 1 1/2 in. long fruits with medium-thick walls. Best used fresh, the fruits mature from green to red. Heat scale is about 3,000-Scovilles.

This Bonnie Poblano is a very popular Chile pepper. Grow your own poblanos to create Chile's rellenos. This is the same fruit that is known as an Ancho when allowed to ripen red and dry. This variety is a prolific producer and thrives where summers are hot and nights are slightly cooler. Plant arrives in a pot with a well-established root system and hardened off for easy transplanting in the garden.