VegetablePepper
Big Jim Pepper
Mild Hot Pepper
Born in the laboratories of New Mexico State University in the 1970s, Big Jim pepper was engineered to produce some of the largest peppers in the world, and it delivers on that promise. These impressive chiles can stretch nearly a foot long, though they typically measure a more manageable 7.5 to 8 inches, with shoulders nearly 2 inches wide and individual peppers weighing up to 4 ounces. Hardy across zones 4-13, these upright plants mature in 100-109 days (though some sources report as early as 80 days) and reward patient gardeners with 24 to 40 substantial peppers per plant. At 2,000 to 3,000 Scoville units, Big Jim brings the heat of a mild jalapeño while maintaining the thick, meaty flesh that New Mexico green chiles are famous for.
Photo © True Leaf Market(https://www.trueleafmarket.com/products/pepper-hot-big-jim-seeds)
Growing Conditions
USDA Zone
4-13
Sunlight
Full Sun
Water
Moderate
Soil
Well-drained, Fertile Loam With Organic Matter
Preferred Temp70-90°F
Growth Stats
24 in
Height
PeriodAnnual
TypeBush
Spacing
12-18 inches apart
Plant Profile
Sunlight
Full Sun
Water
Moderate
Zones
4-13
Size
24in H x ?in W
Growth
Annual
Care
High
Hover over chart points for details
Highlights
Big Jim stands out for its remarkable size and generous yields, producing dozens of substantial peppers on compact 16-24 inch plants that thrive in containers or garden beds. The variety's moderate heat level makes it approachable for everyday cooking while still delivering authentic chili flavor, and its thick flesh makes it exceptional for stuffing, grilling, and preserving. Perhaps most importantly for busy gardeners, Big Jim peppers ripen all at once during the heat of summer, making harvest and preservation wonderfully efficient.
Common Uses
Big Jim excels in traditional New Mexican preparations, from green chile stew to stuffed chiles rellenos, where its substantial size and thick walls make stuffing a pleasure rather than a challenge. The peppers are exceptional when roasted and peeled, developing a sweet, smoky flavor that elevates salsas and sauces. Their moderate heat and meaty texture also make them ideal for grilling, canning, and drying, while their size makes them perfect for preservation projects when the entire crop ripens simultaneously.
Growing Timeline
First Bloom
Mid-spring
First Harvest
Mid-summer
Last Harvest
Late Summer
Care Instructions
Start Indoors
Start Big Jim pepper seeds indoors 8 weeks before the last expected frost date, planting seeds 1/4 inch deep in sterile seed starting mix. Maintain soil temperature at 80-85°F using a heat mat if necessary, keeping soil moist but not waterlogged. Seeds typically germinate within 1-2 weeks and require plenty of light from a south-facing window or grow lights to prevent legginess.
Transplant Outdoors
Transplant seedlings outdoors only after they've developed several true leaves and nighttime temperatures consistently stay above 55°F. Harden off plants gradually over 7-10 days before transplanting to a sunny, well-draining location, spacing plants 18 inches apart.
Harvesting
Big Jim peppers are ready for harvest when they reach their full size of 7-8 inches long and nearly 2 inches wide, typically 100-109 days from transplant. For traditional green chile flavor, harvest while peppers are still green and firm. For maximum heat and sweetness, allow peppers to turn deep red, indicating full maturity. Use sharp knife or scissors to cut peppers from the plant, leaving a short stem attached to prevent plant damage and extend storage life. The entire crop typically ripens simultaneously during hot summer weather, making bulk harvesting efficient.
Growing Calendar
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Companion Planting
Pests & Diseases
Ecology & Traits
Deer ResistantEdible
Soil pH Range
6 – 6.8
Scientific Classification
Piper ponapense C. DC.
Family
Piperaceae
Genus
Piper
History & Origin
“The Big Jim pepper emerged from the pepper breeding program at New Mexico State University in the 1970s, developed specifically to produce some of the largest peppers in the world. This ambitious project aimed to create a variety that would showcase the massive potential of New Mexican chiles while maintaining the beloved flavor profile that the state is known for. The university's work resulted in a pepper that could reach extraordinary lengths while keeping the thick, meaty texture that makes New Mexico green chiles so prized in Southwestern cuisine.”