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Me (on the right) and my son with the local scout troop and leaders An assortment of different chiles that I grow hydroponically in "The Garden"
FOR SALE!
Red Savinas/Chocolate Habaneros
Bhut Jolokias
CALL JIM FOR PRICING

619-504-9777

And of course, a photo of "The Garden" Some of the Youth Venture kids at an Aztec game!
10nth Annual Golf Fundraiser

Refining Fire Chiles

So what do they look like anyway?

What you are seeing here is my first harvest in 2004. The chiles in order are from top left to right: Big Cayenne, Anaheim, Serrano, Jalapeno. In the middle: Fatalli, White Bullet Habanero, Chocolate Habanero. And the bottom: Fresno, Pili Pili, Jamaican Red and Yellow Squash, Orange Habanero, Carribean Red and Safi Red Habanero

My Chiles!

The pictures tell the story...


This page will help in understanding the different type of Chiles there are. There are so many different kinds with their own distinctive colors and tastes! We also encorage you to view our photo gallery using this link for larger more detailed photos.

*Important Note: All the photos of the Chiles on this site are the ones I actually have grown myself! These are my actual plants from my garden, no other Chiles are pictured here.

The Habaneros (capsicum chinense)


These are my favorite Habaneros that I have grown. Habaneros are from the capsicum chinense chile species family. Currently now I grow for sale the three hottest chiles in the world. The Bhut Jolokia from Assam Province, India is the hottest measured at over 1,000.000 Scoville units of heat. The former world record holder is the Red Savina Habanero measured at over 500,000 Scoville units. And also the Jamaican Chocolate Habanero that has been measured at over 300,000 to 400,000 Scoville units.

Bhut Jolokia is from India and is used in Curries or anything you want to make hot!


Bhut Jolokia


Bhut Jolokia


Bhut Jolokia


Bhut Jolokia


Bhut Jolokia

Red Savina is a red Caribbean type. This is a patented chile. Chiles I sell can only be consumed. Seeds are not for sale or growing.


Red Savina


Red Savina
Red Savina


Reds Savina

Jamaican Chocolate are grown in Jamaica, the Cayman Islands and Trinidad. Used in Jerk sauce.


Chocolate Habaneros


Chocolate Habaneros


Chocolate Habaneros


Chocolate Habaneros
Congo Yellow Habaneros are from Trinidad. Sames uses as the Chocolate Habanero.


Congo Yellow


Congo Yellow


Congo Yellow


Congo Yellow
Scotch Bonnet is a Habanero type from Jamaica used in Caribbean cooking and Jerk sauce. Milder than the ones mentioned above. The most popular Jamaican pepper!


Scotch Bonnet


Scotch Bonnet


Scotch Bonnet


Scotch Bonnet
Yucatan White Habanero is a cone-shaped Habanero from the Yucatan peninsula in Mexico. Used in salsas and Yucatan dishes.


Yucatan White


Yucatan White


Yucatan White


Yucatan White
Orange Habanero is the moxt commonly grown in Mexico. It can be found in most grocery stores in the Southwestern United States. Used in Mexican cooking and salsas.


Orange Habanero


Orange Habanero


Orange Habanero


Orange Habanero

Ajis (capsicum baccatuum)


There origin is in the Andes Mountains in South America. Used to spice up Peruvian dishes. I grow a few varieties a year and sell small amounts locally. In my opinion the ajis have a Habanero type of flavor but a much lower heat level. I may grow more if some South American restaurants contact me.


Aji Lemondrop


Aji Peanut


Aji Incan Red Drop


Aji Omni Color


Aji Rojo (Red)

Chilitepin (capsicum annuum)


They are small round pods on small to large bushy plants. As far as I know they rival the heat level of most habaneros. They grow wild in south Texas and north Mexico, especially in arid mountain regions.They are also called "bird peppers" or "chile piquin". They are usually dried and the powder is used sparingly to flavor dishes. Famous BBQ places in South Carolina lightly dust the cooked meat after it comes off the grill to give the roasted meat a kick!


Chilitepin


Chilitepin


Chilitepin


Chilitepin

Traditional (capsicum annuum)


I call these chiles the traditional chiles you find in your Mexican grocery store. Some are dried pepper pods and all can be found fresh.

Chile de Arbol can be found dried all year round or fresh when in season. Used in Mexican cooking and a little hotter than your Yellow or Jalapeno chile.


Chile de Arbol


Chile de Arbol

Jalapenos are the chile used is many kinds of foods. Heat levels can vary because some are hotter than others. You can use it in so many ways, but smoking and roasting brings out a different flavor.


Jalapeno


Jalapeno


Jalapeno

Yellow Chile or Hungarian Wax have the heat level of a Jalapeno. Yes they originate from Hungary but I find all variations of them in Mexican stores. Used just like a Jalapeno but has a thinner wall. It does not have the popularity of a Jalapeno.


Hungarian Wax


Hungarian Wax

Anaheim and New Mexico Big Jim. These chiles are almost the same but the Big Jim gets a little larger and is grown by chile farmers in New Mexico for roasting. They both have a mild to low medium heat level. Famous for making Southwestern sauces and dishes but large enough to stuff and bake. Just like the Jalapeno smoking and roasting brings out a very nice flavor.


New Mexican Big Jim


Anaheim


New Mexican Big Jim

Serrano is from Mexico and is slightly hotter than Jalapenos. Used in Mexican cooking and salsa.


Serrano


Serrano