Nancy's Saved Hot Pepper

These are an ancho type chile pepper; possibly ancho san luis.

Ancho San Martin Pepper

Once restricted by climate to Mexico, this hugely popular, mild poblano chile rellano type can now be grown almost anywhere thanks to earlier maturity and improved setting capabilities. Called "Ancho" when dried, the dark green, 5 1/2" fruits are a favorite for roasting. One of the mildest chiles, typically just 500 to 1000 Scovilles, although they sometimes register slightly hotter. A better yielder than most others of its type.

Hungarian Yellow Wax Pepper

Spicy, fairly hot banana shaped fruits, 6" long and 1-1/2" across - perfect for pickling. Matures from light yellow to bright red. Best hot pepper for cooler climates. Ever-bearing plants are 16 to 24" tall, strong, upright.

Ancho San Luis Pepper

High quality, uniform heart -shaped peppers are dark green, maturing to red, then mahogany. Mildly pungent peppers, 1,500 to 4,500 Scoville units, are 6 inches long and 3 inches wide. They are used fresh, but are also excellent for drying because the fruit is so uniform in size and shape. 76 to 80 days.

Volcano Pepper

Hungarian type with slightly taller plants and larger fruits than Hungarian Yellow Wax. Pendant borne fruits, 4 to 6" long, are glossy greenish-yellow to red at maturity and are mildly pungent averaging 2,000-4,000 scovilles. Excellent for pickling, roasting and fresh use. Days to Maturity: 60-70