Numex Joe E Parker Hatch Chile is a mild New Mexican chile cultivar bred for roasting, bringing just enough heat to excite your palate without overwhelming it. Bred at New Mexico State University, this plant thrives across zones 3 to 11 and reaches a compact 24 to 36 inches tall, making it manageable in gardens and containers alike. At only 500 to 2000 Scovilles, it's genuinely approachable for cooks who want chile flavor without the burn, and it reaches harvest in just 70 days. The peppers are excellent roasted whole for sauces or eaten as a mild, flavorful side dish, and they can even substitute for bell peppers when you want a subtle kick.
Full Sun
Moderate
3-11
36in H x 18in W
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Moderate
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This variety delivers authentic New Mexican chile character at a heat level that won't chase away timid palates. The 70-day harvest window means you can grow this from seed to roasted peppers in a single season, even in cooler climates. Compact plants only need 18 inches of space in any direction, so even small gardens or containers become viable growing territory.
Numex Joe E Parker shines when roasted whole over an open flame or hot surface, where the skin chars slightly and the flesh becomes tender and sweet. You can process the roasted peppers into red chile sauce, a fundamental component of New Mexican cuisine. Because of their mild heat, these peppers can also be stuffed with cheese for chile rellenos, diced into salsas, or used anywhere you'd want the flavor of a bell pepper with a gentle warmth underneath.
No timeline data available yet for this variety.
Sow seeds indoors 6 to 8 weeks before your last spring frost date. Chiles need warmth to germinate, so maintain soil temperatures between 70 and 85 degrees Fahrenheit. Germination typically takes 10 to 14 days. Grow seedlings in a warm, well-lit space with supplemental light if natural light is insufficient.
Transplant seedlings outdoors approximately three weeks after your last spring frost, once soil has warmed and nighttime temperatures stay above 50 degrees Fahrenheit. Space plants 18 inches apart in both directions in full sun.
Peppers reach harvest maturity approximately 70 days after transplanting. Pick when peppers are full-sized and have reached mature color, typically a deep green or red depending on your preferred stage. You can harvest at either stage for roasting, though allowing peppers to fully mature will develop deeper flavor. Use a knife or pruners to cut peppers cleanly from the plant rather than tearing branches.
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“Numex Joe E Parker is a cultivar developed through the New Mexico State University chile breeding program, continuing a long tradition of chile research and development in the state. The variety carries the name Joe E. Parker, honoring the work of chile breeders and farmers in the Hatch Valley region of New Mexico, where chile cultivation is deeply rooted in agricultural heritage and food culture.”