- Big Jim pepper: large and thick walled, often exceeding over a foot in length, and they are almost exclusively used to produce roasted green chile in New Mexican cuisine.
- Chile de árbol: start out green and turn a bright red color as they mature; as dried chiles, they are often used to decorate wreaths because they do not lose their red color after dehydration.
- Feher Ozon Paprika: from Hungary 🙂
- Fresno Chile: Jalapeno style, great for pickling and salad!
- Greek Pepperoncini: sweet and crunchy, great in salads, salsas and pickling with a mild heat, prolific and productive even in cooler short season areas.
- Gypsy Pepper: a hybrid pepper resulting from a cross between a sweet Italian bull horn pepper and a bell pepper.
- Himo Togarashi: from Japan, Himo Togarashi translates to “string pepper”. It is a really great heatless pepper with a long stringy appearance. Delicious both green and red, they are a great additive to soups and other dishes where you want some color but not the heat. Great pickled green, the long peppers stack nicely in mason jars!
- Padrón: Os pementos de Padrón, uns pican e outros non
- Serrano: used to make HOT sauces.
On the wish list: