Want to grow something more fun than the same old jalapeño every year? Here are six chili varieties with completely different color, shape, flavor and heat – from the grill-friendly Jalapeño Gigante to the, to put it mildly, special Peter Pepper.
This article is based on varieties I’ve chosen to grow myself and has been rewritten as a guide of its own in place of the old variety description.
1. Bulgarian Carrot
Bulgarian Carrot is an orange, relatively compact chili with clear heat and a good crunch. The fruits take on a carrot-like color as they ripen and work nicely in salsa, pickles and on grill skewers.
It’s a good choice if you want something clearly hotter than a jalapeño but still usable in everyday cooking.
2. Aji Omnicolor
Aji Omnicolor is mainly fun for its colors. The fruits can shift through several shades during ripening before they reach their final color. The plant therefore becomes almost as much an ornamental plant as a food plant.
The flavor is fresh and fruity and goes well in salsa, salad and milder hot sauces.
3. Jalapeño Gigante
Jalapeño Gigante is exactly what the name suggests – a larger type of jalapeño. The extra size makes it perfect for jalapeño poppers, since there is more room for cheese and filling.
If you want a chili that works equally well fresh, grilled and stuffed, this is one of the most useful varieties on the whole list.
4. Cyklon
Cyklon is a long, slender chili that is well suited to drying. That makes it excellent if you want to make your own chili flakes or chili powder.
The plants can get large and give a good harvest under the right conditions, so give them plenty of pot space, light and nutrients.
5. Black Hungarian
Black Hungarian stands out with its dark purple to almost black fruits that later turn red. The leaves and flowers can also take on dark/purple tones.
It’s a good choice if you want to combine an edible chili with a plant that also looks really good on the patio or in the greenhouse.
6. Peter Pepper
Peter Pepper is best known for its, to put it mildly, special shape. It is an old curiosity variety that is grown as much for its looks as for its heat.
It is considerably hotter than ordinary paprika and can be used fresh, dried or in a sauce. But honestly – you grow this one at least as much to get your guests laughing.
Which Variety Should You Choose?
- For the grill and poppers: Jalapeño Gigante
- For color: Aji Omnicolor or Black Hungarian
- For drying: Cyklon
- For a little more bite: Bulgarian Carrot
- For maximum talking point: Peter Pepper
How to Succeed With Growing Chilies
Most of these varieties benefit from early sowing, supplemental light, steady warmth and gradual repotting. Don’t let the soil stay constantly wet, and harden off the plants before they are moved outdoors.
For the whole setup, from seed to harvest, read our updated guide Growing Chili: A Complete Guide.
And if you’ve got some really hot varieties going, you can always let part of the harvest end up in a hot chili sauce of your own.