Big Jim earned its name honestly: this heirloom chili pepper grows pods that stretch a full foot long, smashing world records for sheer size. Bred at the Chile Pepper Institute at New Mexico State University, Big Jim delivers a surprisingly approachable medium heat, slightly milder than a jalapeño, wrapped in thick, fleshy walls perfect for roasting or stuffing. It matures in 70 to 90 days (some sources extend to 100 days from transplant), thrives in zones 4 through 13, and produces abundantly on compact 4- to 6-inch plants that fit almost anywhere you have full sun.
14
Full Sun
Moderate
4-13
6in H x ?in W
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Moderate
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These peppers are genuinely enormous: tapering pods average 7.5 to 8 inches long with shoulders nearly 2 inches wide, each weighing up to 4 ounces. A single plant can produce 24 to 40 peppers, making it exceptionally prolific for its size. The medium heat level and meaty, thick-walled structure make Big Jim uniquely suited to chiles rellenos, grilling whole, or stuffing, a combination of traits rarely found in peppers this large.
Big Jim's thick, meaty walls and large size make it the gold standard for chiles rellenos, the traditional Mexican dish where the pepper is roasted, peeled, stuffed, and bathed in sauce. These peppers excel at roasting whole over flame, their size allowing for even charring and easy handling. They also stuff beautifully with cheese, meat, or vegetables, grill spectacularly, and slice into broad rings for sautéing or adding to stir-fries. The medium heat level means they won't overwhelm dishes meant for mixed audiences, while the substantial flesh delivers genuine pepper flavor rather than mere fire.
No timeline data available yet for this variety.
Start seeds indoors 7 to 10 weeks before your last spring frost, maintaining soil temperatures of 70 to 85 degrees Fahrenheit. Seeds should germinate and emerge within 7 to 10 days under these conditions. Transplant seedlings into individual pots once they develop their first true leaves, and continue growing under bright light until they reach hardening-off size.
Harden off seedlings gradually over 7 to 10 days by exposing them to increasing periods of outdoor sun and wind. Transplant outdoors after all danger of frost has passed and soil temperatures consistently reach 60 degrees Fahrenheit or higher. Plant at the same depth they were growing in containers, spacing them 14 to 18 inches apart in rows 36 inches apart.
Big Jim peppers are typically harvested green, 70 to 90 days after transplanting (potentially extending to 100 days depending on conditions). Peppers reach their characteristic massive size while still green and immature; pick them when they fill out to their full length, roughly 7.5 to 8 inches, with shoulders nearly 2 inches wide. Use a sharp knife or pruners to cut peppers from the plant rather than pulling, which can damage branches under the weight of these substantial fruits. Harvesting regularly encourages continued production throughout the growing season.
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“Big Jim emerged from the Chile Pepper Institute at New Mexico State University, a breeding program dedicated to developing superior chili varieties suited to the high desert Southwest. The variety represents decades of careful selection for size, yield, and reliable medium heat, transforming wild chili genetics into a cultivar that could feed families and supply regional markets. As an open-pollinated heirloom, Big Jim has been grown continuously since its release, maintaining the genetic diversity and flavor stability that seed savers value.”