Pepperitaville

NuMex 6-4

Considered by many in New Mexico and the Southwest US as the finest chili rellano variety available and long a staple for commercial production. 6" long pods are 1 1/2" in diameter with thick walls and a terrific balance of medium heat and good flavor. Selected from native New Mexico Chilies in the late 1940's and standardized by the 1950's as a premium chili variety for the region.  Scoville-8,000 to 10,000

 

NuMex Barkers

Plants produce pungent pods with smooth skin. Pods dry well.  Considered one of the finest chili’s for roasting and when smoked, used to make a hotter than normal Chipotle sauce. Heat level:  Scoville 9000 – 15000

 

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NuMex Espanola Improved

An early maturing fast growing chili adapted to short growing seasons. It has smooth well shaped 5”-6” pods that dry well. Pepper cultivars developed at the Chili Pepper Institute of New Mexico State University carry the designation “NuMex”. New Mexican chilies have been cultivated for hundreds of years in specific regions, and several distinct varieties have developed. Española is one of these landrace varieties. It thrives in high altitude environments with short growing seasons. In 1984 Española Improved chili was developed at NMSU by Drs. Matta and Nakayama. It is a cross between Sandia and the northern New Mexico landrace chili Española. Rich, sweet/hot flavor that is perfect for roasting or making fresh salsa. Heat level: Medium ~ Scoville 2000 – 4000

 

NuMex Heritage Big Jim

An Improved NuMex variety with distinctive New Mexico chile flavor and medium hot pungency. Large pods have thick flesh and are moderately flat. The thick flat pods make these ideal for plate-size chili rellenos stuffed with cheese or meat. The original NuMex Big Jim variety was known for its inconsistent pungency on the same plant. The heat level would vary from the top of the plant to the bottom. Peppers on the lower branches would be hotter than the peppers just above them. This new heritage variety has more flavor, better yields and produces a larger crop over the growing season & the heat level of the chilies is more consistent. Scoville 2000 - 4000

 

NuMex Lumbre XX

This is the hottest New Mexico green chili available! It is sold in fresh markets as Hatch Double-X Hot in the late summer. Pods are small at 5”, but don’t be fooled, they are screaming hot. This chili is really good when a few pods are added to a batch of mild or medium green chili. Lumbre is always great to have on hand when someone really likes their chili hot. The burning sensation from chili is caused by a molecule called capsaicin. When capsaicin hits your tongue it sends pain throughout your mouth! Heat level: Scoville 15,000 20,000

 

NuMex Sandia

This chili is the “workhorse” of Hatch New Mexico.  Used for chili powder, smoked & roasted.  Pods have medium thick walls making them ideal for both fresh and roasted chilies.  This is the variety most often used to make traditional “ristras”. Throughout New Mexico, green chilies are allowed to ripen to red on the vine and made into ristras or strings. While chilies are still fresh and flexible, several are tied together at the stem and then fastened in clusters on a string measuring from one to six feet in length. Traditionally, ristra’s are hung to dry in a place of good air circulation, often outdoors under the eaves of a house. Heat Level: Scoville 7000-9000

 

Pueblo AKA Mosco-Colorado

Today virtually all Pueblo chile originates from a type of mirasol chile grown by Pueblo farmer Harry Mosco. In 1994, Mosco’s nephew, Mike Bartolo of the Colorado State University Arkansas Valley Research Center in Rocky Ford, acquired seed stock, and through subsequent plantings and selections developed the “Mosco.” The Mosco has proven to produce superior fruit size, wall thickness and uniformity, as well as total yield. The Pueblo chile has become the benchmark of All NuMex type chili peppers because of its thick-meated wall, broad shoulders and perfect levels of spice. 

They’re versatile and unique.  The flavors range from sweet all the way up to screaming hot.  Scoville-5,000-25,000

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New Mexico MS. Junie-Jim Lytle-Solar Dry farms

One of the newest "Hatch Type" chilies to hit the market. Ms. Junie is  hot!  As you can see, HUGE pods 6 to 10 inch long, thick meat, but still sundries very well. One of the heaviest yielding chile peppers ever developed.  These are an absolute standout in our fields! Great flavor and they are terrific stuffed & roasted on the grill.  Scoville-9000 to 10,000

 

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NuMex Sunrise-Sunset-Eclipse

All three cultivars originated from a cross between ‘Permagreen’ and ‘New Mexico 6-4’. ‘Permagreen’ produces bell pepper fruits that are green at maturity, and ‘New Mexico 6-4’ produces hot, long green fruits that are red at maturity.  Researchers at the Chili Pepper Institute were flabbergasted when all three colors (Sunset-Orange, Sunrise-yellow & Eclipse-brown) appeared on the same plant!  The different colors have been “stabilized” individually, but it is still possible to get a brown or yellow pepper on Sunset (orange) or other colors on the respective single color plants.  These peppers are fairly mild,Scoville-1500-3000 .  They make an exciting color addition to salsas or salads.