In today’s article we are discussing the best salsa peppers to grow in your garden. For each pepper listed we will have a description of the peppers flavor, its Scoville rating and a detailed pepper plant reference card. Get ready to pick your peppers (seeds) for your next growing season with our guide.
1. Jalapeño
A popular choice, jalapeños offer a mild to medium heat. They have a crisp, fresh flavor that’s perfect for salsa.
Jalapeño peppers typically have a Scoville rating ranging from 2,500 to 8,000 SHU. This means that jalapeños are in the mild to medium range of heat when compared to other chili peppers. However, individual jalapeños can vary in heat due to factors like growing conditions and specific varieties.
| Common Name | Jalapeño |
| Botanical Name | Capiscum annuum ‘Jalapeño’ |
| Family | Solanaceae |
| Plant Type | Perennial (commonly grown as annual), vegetable |
| Size | 1–3.5 ft. tall, 0.5–1 ft. wide |
| Sun Exposure | Full sun |
| Soil Type | Loamy, moist, well-drained |
| Soil pH | Acidic to neutral (5.8 to 6.8) |
| Bloom Time | Summer |
| Hardiness Zones | 11 (USDA) |
| Native Area | Central America, South America |
| Toxicity | Toxic to pets, can be toxic to people1 |
| Germination Temperature | between 70°F (21°C) and 85°F (29°C) |
| Days to Germinate | 7-21 days |
| Days to Maturity | 90-120 days |
2. Serrano
Slightly hotter than the jalapeño, serranos add a bit more kick and are still quite versatile.
Serrano peppers are spicier than jalapeños but generally milder than habaneros. On the Scoville Heat Scale, serrano peppers typically range from 10,000 to 23,000 Scoville Heat Units (SHU). As with all peppers, the exact heat can vary based on the specific variety and growing conditions.
| Common Name | Serrano pepper |
| Botanical Name | Capsicum annuum var. serrano |
| Family | Solanaceae |
| Plant Type | Annual or Perennial shrub |
| Size | 2-4 feet tall and wide |
| Sun Exposure | Full sun |
| Soil Type | Well-draining soil |
| Soil pH | 5.5-7.5 |
| Bloom Time | Summer to fall |
| Hardiness Zones | 9-11 |
| Native Area | Mexico |
| Toxicity | NA |
| Germination Temperature | 75-85°F (24-29°C) |
| Days to Germinate | 7-14 days |
| Days to Maturity | 90-120 days |
3. Habanero
This pepper packs some serious heat, and even a small amount can significantly spice up your salsa. It has a fruity undertone that can complement many salsa ingredients.
Habanero peppers are known for their significant heat. On the Scoville Heat Scale, habanero peppers typically range from 100,000 to 350,000 Scoville Heat Units (SHU). This places them among the hotter chilies commonly available to consumers. However, as with all peppers, the exact heat can vary based on the specific variety of habanero and growing conditions. Always handle them with care, especially when cutting or preparing them, to avoid transferring the capsaicin to sensitive areas.
| Common Name | Habanero |
| Botanical Name | Capiscum chinese |
| Family | Solanaceae |
| Plant Type | Perennial (commonly grown as annual), vegetable |
| Size | 2 -4 ft. tall and wide |
| Sun Exposure | Full Sun |
| Soil Type | Loamy, moist, well-drained |
| Soil pH | 5.5-7.5 |
| Bloom Time | Summer-Falll |
| Hardiness Zones | 9-11 |
| Native Area | Central America, South America |
| Toxicity | Toxic to pets, can be toxic to people |
| Germination Temperature | between 75°F (24°C) and 85°F (29°C) |
| Days to Germinate | 7-14 days |
| Days to Maturity | 90-120 days |
4. Poblano/Ancho
Poblanos are mild and flavorful, perfect for those who prefer a milder salsa. When dried, they’re known as Ancho chilies.
The poblano pepper is much milder than many of the other peppers like serrano or habanero. On the Scoville Heat Scale, poblano peppers typically range from 1,000 to 2,000 Scoville Heat Units (SHU). When the poblano pepper is dried, it is referred to as an “ancho” chili. Again, as with all peppers, the exact heat can vary based on the specific variety and growing conditions
| Common Name | Ancho or Poblano pepper |
| Botanical Name | Capsicum annuum var. annuum |
| Family | Solanaceae |
| Plant Type | Annual or Perennial shrub |
| Size | 2-4 feet tall and wide |
| Sun Exposure | Full sun to partial shade |
| Soil Type | Well-draining soil |
| Soil pH | 6.0-7.0 |
| Bloom Time | Summer to fall |
| Hardiness Zones | 9-11 |
| Native Area | Mexico |
| Toxicity | NA |
| Germination Temperature | 75-85°F (24-29°C) |
| Days to Maturity | 90-120 days |
5. Cayenne
Slim and red, cayenne peppers have a sharp heat and are often used in powdered form.
Cayenne peppers are moderately hot. On the Scoville Heat Scale, cayenne peppers typically range from 30,000 to 50,000 Scoville Heat Units (SHU). This places them in a hotter category than jalapeños or poblanos but still milder than habaneros. As always, the exact heat can vary based on the specific variety and growing conditions. Cayenne is often dried and ground into a powder, which is a common ingredient in many spice blends and recipes.
| Common Name | Cayenne pepper |
| Botanical Name | Capsicum annuum var. annuum |
| Family | Solanaceae |
| Plant Type | Annual or Perennial shrub |
| Size | 2-4 feet tall and wide |
| Sun Exposure | Full sun |
| Soil Type | Well-draining soil |
| Soil pH | 5.5-7.5 |
| Bloom Time | Summer to fall |
| Hardiness Zones | 9-11 |
| Native Area | South America |
| Toxicity | NA |
| Germination Temperature | 75-85°F (24-29°C) |
| Days to Germinate | 7-14 days |
| Days to Maturity | 80-110 days |
6. Thai Chili/Bird’s Eye
These tiny peppers pack a punch. They’re extremely hot, so use them sparingly.
Thai chilies, often referred to as Bird’s Eye chilies, are quite spicy. On the Scoville Heat Scale, Thai/Bird’s Eye chilies typically range from 50,000 to 100,000 Scoville Heat Units (SHU). This places them in a heat range that’s hotter than cayenne but generally milder than habaneros. As with all peppers, the exact heat can vary based on the specific variety and growing conditions. They’re commonly used in Southeast Asian cuisines to add a spicy kick to dishes.
| Common Name | Thai or Birdseye Chili pepper |
| Botanical Name | Capsicum annuum var. frutescens |
| Family | Solanaceae |
| Plant Type | Perennial shrub |
| Size | 2-3 feet tall and wide |
| Sun Exposure | Full sun |
| Soil Type | Well-draining soil |
| Soil pH | 5.5-7.0 |
| Bloom Time | Summer to fall |
| Hardiness Zones | 9-11 |
| Native Area | Southeast Asia |
| Toxicity | |
| Germination Temperature | 75-85°F (24-29°C) |
| Days to Germinate | 7-14 days |
| Days to Maturity | 95-120 days |
7. Ghost Pepper (Bhut Jolokia)
One of the world’s hottest peppers, use this with caution and in minimal amounts unless you’re a true heat seeker.
The Ghost Pepper, also known as Bhut Jolokia, is one of the hottest peppers in the world. On the Scoville Heat Scale, Ghost Peppers typically range from 855,000 to over 1,000,000 Scoville Heat Units (SHU). This extreme heat level makes it significantly hotter than many other commonly known peppers. Handling Ghost Peppers requires caution, and it’s a good idea to wear gloves to avoid skin irritation or accidentally transferring capsaicin to sensitive areas, like the eyes.
| Common Name | Ghost Pepper |
| Botanical Name | Capsicum chinense |
| Family | Solanaceae |
| Plant Type | Perennial shrub |
| Size | 3-4 feet tall and wide |
| Sun Exposure | Full sun |
| Soil Type | Well-draining soil |
| Soil pH | 6.0-6.8 |
| Bloom Time | Summer to fall |
| Hardiness Zones | 9-11 |
| Native Area | Northeast India |
| Toxicity | NA |
| Germination Temperature | 80-90°F (27-32°C) |
| Days to Germinate | 10-14 days |
| Days to Maturity | 115-135 days |
8. Pasilla
The Pasilla pepper, when fresh, is typically referred to as the “Chilaca” pepper. Once dried, it becomes a Pasilla. It’s a mild chili commonly used in Mexican cuisine, especially in sauces.
On the Scoville Heat Scale, Pasilla peppers typically range from 1,000 to 2,500 Scoville Heat Units (SHU). This places them in the milder range, similar to poblano peppers. The flavor of Pasilla peppers is often described as slightly sweet with hints of berry and cocoa.
| Common Name | Pasilla pepper |
| Botanical Name | Capsicum annuum var. annuum |
| Family | Solanaceae |
| Plant Type | Annual or Perennial shrub |
| Size | 2-3 feet tall and wide |
| Sun Exposure | Full sun |
| Soil Type | Well-draining soil |
| Soil pH | 6.0-7.0 |
| Bloom Time | Summer to fall |
| Hardiness Zones | 9-11 |
| Native Area | Mexico |
| Toxicity | |
| Germination Temperature | 75-85°F (24-29°C) |
| Days to Germinate | 7-14 days |
| Days to Maturity | 85-115 days after transplanting |
9. Chile de Árbol
The Chile de Árbol is a slender and bright red pepper that’s commonly used in Mexican cuisine. It provides a moderate to hot level of heat.
On the Scoville Heat Scale, the Chile de Árbol typically ranges from 15,000 to 30,000 Scoville Heat Units (SHU). This makes it spicier than jalapeños but not as hot as some other peppers like the habanero or Thai Bird’s Eye chili. Chile de Árbol is often used in both fresh and dried forms to add heat and a slightly smoky flavor to dishes.
| Common Name | Chile de Árbol |
| Botanical Name | Capsicum annuum var. annuum |
| Family | Solanaceae |
| Plant Type | Annual or Perennial shrub |
| Size | 2-4 feet tall and wide |
| Sun Exposure | Full sun |
| Soil Type | Well-draining soil |
| Soil pH | 6.0-7.0 |
| Bloom Time | Summer to fall |
| Hardiness Zones | 9-11 |
| Native Area | Mexico |
| Toxicity | NA |
| Germination Temperature | 75-85°F (24-29°C) |
| Days to Germinate | 7-14 days |
| Days to Maturity | 90-120 days |
10. Fresno Chili
The Fresno Chili pepper is similar in appearance to the jalapeño but can be a bit hotter, with a slightly different flavor profile.
On the Scoville Heat Scale, Fresno Chili peppers typically range from 2,500 to 10,000 Scoville Heat Units (SHU). This places them in the mild to medium heat range, overlapping with the jalapeño. As with all peppers, the exact heat can vary based on the specific variety and growing conditions. Fresnos can be found in both red and green varieties, with the red being a bit sweeter and the green offering a more grassy flavor.
| Common Name | Fresno Chili |
| Botanical Name | Capsicum annuum var. annuum |
| Family | Solanaceae |
| Plant Type | Annual or Perennial shrub |
| Size | 2-3 feet tall and wide |
| Sun Exposure | Full sun |
| Soil Type | Well-draining soil |
| Soil pH | 6.0-7.0 |
| Bloom Time | Summer to fall |
| Hardiness Zones | 9-11 |
| Native Area | Mexico and the southwestern United States |
| Toxicity | NA |
| Germination Temperature | 75-85°F (24-29°C) |
| Days to Germinate | 7-14 days |
| Days to Maturity | 90-120 days |
11. Guajillo
The Guajillo pepper is a dried chili commonly used in Mexican cuisine, especially in salsas, stews, and sauces. It’s known for its smooth, reddish-brown skin and a sweet, tangy flavor with a hint of smokiness.
On the Scoville Heat Scale, Guajillo peppers typically range from 2,500 to 5,000 Scoville Heat Units (SHU). This places them in the mild heat range. The heat level of Guajillo is comparable to Anaheim peppers, making it more about the flavor than the spiciness when used in culinary preparations.
| Common Name | Guajillo pepper |
| Botanical Name | Capsicum annuum var. annuum |
| Family | Solanaceae |
| Plant Type | Annual or Perennial shrub |
| Size | 2-3 feet tall and wide |
| Sun Exposure | Full sun to partial shade |
| Soil Type | Well-draining soil |
| Soil pH | 6.0-7.0 |
| Bloom Time | Summer to fall |
| Hardiness Zones | 9-11 |
| Native Area | Mexico |
| Toxicity | NA |
| Germination Temperature | 75-85°F (24-29°C) |
| Days to Germinate | 7-14 days |
| Days to Maturity | 90-120 days |
12. Scotch Bonnet
The Scotch Bonnet pepper is closely related to the habanero and is known for its significant heat combined with a slightly sweet and fruity flavor. It’s a key ingredient in many Caribbean dishes, especially in Jamaican cuisine.
On the Scoville Heat Scale, Scotch Bonnet peppers typically range from 100,000 to 350,000 Scoville Heat Units (SHU). This places them in the same heat range as habaneros. As with all peppers, the exact heat can vary based on the specific variety and growing conditions. Handling Scotch Bonnet peppers requires caution, and using gloves is recommended to avoid skin irritation or inadvertently transferring capsaicin to sensitive areas.
| Common Name | Scotch Bonnet |
| Botanical Name | Capsicum chinense |
| Family | Solanaceae |
| Plant Type | Perennial shrub |
| Size | 2-3 feet tall and wide |
| Sun Exposure | Full sun |
| Soil Type | Well-draining soil |
| Soil pH | 5.5-6.8 |
| Bloom Time | Summer to fall |
| Hardiness Zones | 9-11 |
| Native Area | Caribbean Islands and Central America |
| Toxicity | NA |
| Germination Temperature | 75-85°F (24-29°C) |
| Days to Germinate | 7-14 days |
| Days to Maturity | 90-120 days |
13. Cherry Pepper
Cherry peppers, also known as pimiento or pimento peppers, are small, round, and can vary in heat from mild to moderately hot. They are often found pickled and stuffed in jars or used as a garnish in various dishes.
On the Scoville Heat Scale, cherry peppers typically range from 100 to 5,000 Scoville Heat Units (SHU). The wide range is due to the various cultivars and variations within the cherry pepper category. Some cherry peppers are quite mild, especially those used for making pimento cheese or stuffing green olives, while others can have a heat closer to that of a mild jalapeño. As always, the exact heat can vary based on the specific variety and growing conditions.
| Common Name | Cherry pepper |
| Botanical Name | Capsicum annuum var. annuum |
| Family | Solanaceae |
| Plant Type | Annual or Perennial shrub |
| Size | 2-3 feet tall and wide |
| Sun Exposure | Full sun |
| Soil Type | Well-draining soil |
| Soil pH | 6.0-7.0 |
| Bloom Time | Summer to fall |
| Hardiness Zones | 9-11 |
| Native Area | South America |
| Toxicity | NA |
| Germination Temperature | 75-85°F (24-29°C) |
| Days to Germinate | 7-14 days |
| Days to Maturity | 70-90 days |
14. Chipotle
Chipotle peppers are dried, smoked jalapeño peppers. Since they originate from jalapeños, their heat level is fundamentally similar, but the drying and smoking process can slightly intensify their heat perception due to the concentration of flavors.
On the Scoville Heat Scale, chipotle peppers typically range from 2,500 to 8,000 Scoville Heat Units (SHU), which is the same range as fresh jalapeños. However, the smoky flavor of chipotle is what sets it apart and makes it a unique and sought-after ingredient in many dishes, especially in Mexican and Southwestern cuisines.
15. Carolina Reaper
Currently one of the hottest peppers in the world, it should be used sparingly and with care. It has a fruity flavor beneath its intense heat.
Remember that the perceived heat of a pepper can vary due to growing conditions and individual peppers. Always taste a small piece before adding a large quantity to your salsa. And when handling especially hot peppers, it’s a good idea to wear gloves to avoid transferring capsaicin (the compound responsible for the burning sensation) to sensitive areas like eyes.
16. Anahiem
The Anaheim pepper is a mild chili pepper that is often used in Mexican and Southwestern U.S. cuisines. It’s named after the city of Anaheim in California, where it was popularized.
On the Scoville Heat Scale, Anaheim peppers typically range from 500 to 2,500 Scoville Heat Units (SHU). The wide range in heat is due to the fact that there are various strains of Anaheim peppers, and their heat can also be influenced by growing conditions. Generally, though, they are considered to be on the milder end of the chili pepper heat spectrum.
17. Hatch Chili Peppers
Hatch chili peppers refer to a group of chili pepper cultivars from the Hatch Valley region in New Mexico. They can come in various heat levels, from mild to very hot, depending on the specific cultivar. Often, they are named based on their heat level or other characteristics, like “Big Jim,” “Barker,” “NuMex Joe E. Parker,” and others.
On the Scoville Heat Scale, Hatch chili peppers can range widely:
- Mild Hatch chilies: 1,000 to 2,000 SHU
- Medium Hatch chilies: 2,500 to 5,000 SHU
- Hot Hatch chilies: 5,000 to 8,000 SHU
- Very Hot Hatch chilies: can go above 8,000 SHU
It’s important to note that “Hatch” doesn’t denote a specific variety but rather indicates the region where they were grown. Hatch chilies have a distinctive flavor that’s cherished by many, especially when roasted. Their heat level can vary significantly based on the specific cultivar and growing conditions, so always check the specific variety if you’re lookinfor a particular heat level.
Conclusion – Best Salsa Peppers
We hope you have enjoyed this guide and that it helps you pick the right variety of pepper for your garden and your best salsa peppers!