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  • Out of stock
    Cubanelle

    Cubanelle

    $1.95 /bag
    8oz The Cubanelle, also known as "Cuban pepper", is a variety of sweet pepper of the species Capsicum Annuum. When unripe, it is light yellowish-green in color, but will turn bright red if allowed to ripen.
    Origin: Mexico, U.S.
    Availability: Year-Round
     
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  • Serrano

    Serrano Pepper

    $0.09 – $1.95 /bag
    8oz Serrano Chile Peppers have thin walls. They don’t need to be peeled or steamed before using, making it the easiest chile pepper to use for salsas. Serrano peppers are said to be about 5 times hotter than the Jalapeño. Origin: Mexico, U.S. Availability: Year-Round
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  • Habanero-Orange

    Habanero Orange

    $2.99 /bag
    8 oz
    The Habanero Orange is the ripe version of the green one. They take slower to develop compared to other habaneros. But the wait is worth while; the orange variety is 40 times hotter than a regular Jalapeno pepper. Resulting in one of the spiciest types in the world. For instance, its main use is to add heat to foods.
    Origin: Dominican Republic, Mexico, USA
    Availability: Year-Round
       
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  • Jalapeño Pepper, it is medium-sized with a vibrant green color when unripe

    Jalapeño Pepper

    $0.29 – $1.95 /Bag
    8oz The Jalapeno Pepper are medium-sized chili peppers with a mild to moderate heat. One of the most common types of chili peppers. They can be dried and smoked, turning into chipotle. Origen: Mexico Availability: Year Round
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  • Out of stock
    Cachucha

    Cachucha Pepper

    $2.99 /bag
    8 oz Cachucha peppers look like a spicy habanero but without the heat. Sometimes this chile is called an aji dulce. But in South America aji dulce is quite hot. This pepper ripen from dark green to an orange-red when fully ripe. Origin: Dominican Republic Availability: Year Round  
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  • Out of stock
    Vega-Green-Long-Hot

    Long Hot Pepper

    $1.99 /bag
    8 oz Long hot pepper has a taste similar to, but hotter than, that of its close relative Piper nigrum. Used fresh, roasted, filled, and pickled. Italian Long Hots are generally fried while still green, or roasted with olive oil, garlic, and salt. Served whole, skin, and seeds intact. Origin: Dominican Republic, Florida Availability: Year-Round
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