Numex Heritage Big Jim Hatch Chile Pepper brings the legendary heat and character of New Mexico's most celebrated chile directly to your garden. This cultivar produces substantial 18-24 inch plants loaded with large, flavorful peppers ready to harvest in just 70-75 days. Named after the famous Hatch Valley region where these chiles have been grown for generations, Big Jim delivers the authentic taste that made Hatch chiles iconic in Southwestern cuisine and beyond.
Full Sun
Moderate
5-11
24in H x ?in W
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Moderate
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Big Jim is built for productivity, with plants that stay compact yet prolific enough to reward the heat-loving gardener. The peppers themselves are notably large and meaty, the kind that fill your hand when you pick them. Seventy to seventy-five days from transplant means you can have a genuine harvest in a single growing season, even in regions where the warm season is relatively short. This is a chile that respects its heritage without demanding a long, drawn-out wait.
Big Jim peppers are exceptionally versatile. Roasting brings out their smoky sweetness and complex flavor, making them ideal for traditional New Mexico-style preparations like chile con carne, enchiladas verdes, and chile rellenos. The large, meaty walls are perfect for stuffing whole. They also dry beautifully for making authentic chile powder and can be frozen, canned, or made into sauces. Fresh from the plant, they deliver the heat and character expected of a true Hatch chile.
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Start seeds indoors 8-10 weeks before your intended transplant date. Maintain soil temperature at 70 degrees Fahrenheit for germination. Once seedlings emerge and develop true leaves, provide bright light and maintain warm conditions. Transplant seedlings outdoors 2-4 weeks after your average last frost date, when daytime temperatures are consistently at least 70 degrees Fahrenheit and nighttime temperatures do not drop below 55 degrees Fahrenheit.
Harden off seedlings by gradually exposing them to outdoor conditions over 7-10 days before transplanting. Move them outside 2-4 weeks after your average last frost date, once soil temperature has reached at least 70 degrees Fahrenheit. Space plants 24 inches apart in rows 24 inches apart. Plant at the same depth they were growing in their containers.
Direct sowing outdoors is not recommended for most climates. In mild climates only, you may sow directly outside 2-4 weeks after your average last frost date when soil temperature is at least 70 degrees Fahrenheit. In mild climates with long growing seasons, you can also sow in late summer for a fall or winter crop.
Peppers are ready to harvest 70-75 days after transplanting. Pick when they reach full size and develop the deep green color characteristic of fresh Hatch chiles. For maximum flavor and heat development, you can wait for peppers to mature to red if your season allows, though the classic Hatch chile is harvested at the mature green stage. Cut peppers from the plant with pruners rather than pulling them, which can damage branches. Continue harvesting throughout the growing season to encourage continued fruiting.
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“The Big Jim cultivar emerged from the Hatch Valley of New Mexico, a region with deep roots in chile cultivation that stretch back centuries. Named after the famous Hatch chile variety, Big Jim represents the culmination of careful breeding work within the University of New Mexico's chile breeding program. It stands as a bridge between traditional New Mexico agriculture and modern home gardening, preserving the flavor and character that made Hatch chiles legendary while adapting the plant to more gardeners' timelines and spaces.”