• Alpine Poblano

    A real breakthrough after years of breeding work by Casey and team at Wild Mountain Seeds in Zone 3 Carbondale, CO.  We have available for you an F6 Population developed to produce large uniform poblanos in cold climates and impressive yields in warmer zones. In 2013 the farm collected as many poblano strains as they could find and flowered them together. Only a few plants of that population made it to seed, having only a few specimens that stood out. Since that year, the farm has continued selection to improve size, uniformity and yield as this permiscuosly pollinated hybrid swarm  has been shaped into the "perfect shaped poblano population" (thinking of dishes like chile rellenos as selection criteria).This strain has rivaled the productive capacity of our sweet pepper varieties in past seasons, producing large sized uniform poblanos that you can market by the unit. The customers at our farm stand go crazy over these and I am sure yours will too. A huge thanks to the ancestral farmers whom domesticated and refined such an incredible culinary treat! A real gem of the breeding work at Wild Mountain Seeds!
  • Resilient Shishito

    An open pollinated strain of the ever popular Shishito Pepper. The folks at Wild Mountain Seeds have been selecting for plants that produce early crops with larger sized fruit to help with filling their market pints faster making these crowd favorites more profitable. These shishitos can get “huge” and both market customers and restaurants enjoy the larger size when compared with many of the hybrid shishito strains. The flavor is great and we are excited to offer an open pollinated, refined option for this popular pepper.  
  • Aji de Colorado Alpino

    Pound for Pound our best producing spicy pepper says Kirsten at Wild Mountain Seeds! An extremely productive capsicum baccatum pepper originating in South America.  After years of selection and breeding we have drastically increased cool soil temperature growth, earliness and plant stature. This pepper is our farms favorite for pico de gallo and also a key ingredient in producing an amazing hot pepper ferment. You can't go wrong with this hot pepper that will become a favorite amongst all whom grow it! Enjoy!
  • Productive jalapeños with thick, juicy, mild flesh. Great in salsas, pico de gallo, hot sauce, and especially great pickled. We combined a few strains and selected for vigor and the result is a very dependable jalapeño pepper. An occasional plant produces fruit that are more mild than one would expect. We are selecting against the milder genetics but think the vigor is too good to not offer it for sale.
  • Italian Cherry Pepper

    Round shaped hot pepper with delicious mild spice. A classic in Italian cooking and for pickling! Makes a great pizza topping or added to any dish for a dash of spice without overwhelming heat. These 1 - 1.5 inch peppers bare abundant crops on strong plants. A great hot pepper for markets!
  • Chilhuaca Negro

    A classic ingredient in mole negro in Oaxaca,  Mexico. This thin walled tapered pepper's flavor is divine especially when roasted before using in salsa's and sauces. Over the years we have increased vigor and yield. Another key ingredient in our seasonal hot pepper ferment adding a distinct flavor. Dries extremely well making it great for making dry pepper flakes or strung into ristras!
  • The fish pepper  Originating in the Caribbean, it is believed that the fish pepper was brought to the U.S. in the 19th century, where it grew in popularity in the Mid- Atlantic (particularly in Baltimore and in Philadelphia). In these cities, the pepper became a popular ingredient among the Black community and was commonly used in many crab and oyster houses (hence the name "fish pepper"). Due to urbanization, fish peppers declined in popularity in the early 20th century, nearly disappearing. However, it was saved in the 1940s thanks to Horace Pippen, a Black folk painter who lived in Pennsylvania, who provided seeds to H. Ralph Weaver, a beekeeper, in exchange for honey bees. The bees were sought as a folk remedy to treat arthritis. The seeds stayed within the Weaver family, until Weaver's grandson, William Woys Weaver, introduced the seeds to the public via the Seed Savers Exchange Yearbook in 1995. As a result, the fish pepper has regained some of its original popularity, with some Mid-Atlantic restaurants using it today. The color of the fruit range from green, orange, brown, white and red, being spicy and hot. What really makes this pepper stand out is its wonderful foliage, as the 2’ tall plants have stunning white and green mottled leaves, which makes this variety superb for ornamental and edible landscaping. Fish peppers have a vibrant appearance, making them popular as ornamental peppers. As they grow, their color varies greatly, progressing from an initial creamy white color to red when they mature. Fish peppers are typically hot peppers, and their heat can range from 5,000 to 30,000 on the Scoville scale.  The peppers grow to roughly 1.5 to 2 inches (3.8 to 5.1 cm) long, with the plant itself growing to roughly 2 feet (61 cm) in height.

Go to Top