Seeds: When properly stored, planted, and cared for, we guarantee reasonable germination and true-to-type growth for one year from purchase.
Non-seed products: Free from defects in materials and workmanship for 30 days from shipment.
Excludes factors outside our control (extreme weather, pests, gardener error). If something’s off, contact us—we’ll make it right with a replacement, repair, or refund.
USDA “bioengineered (BE)” foods are those with detectable genetic material that was modified using in vitro recombinant DNA (rDNA) techniques, in ways
not obtainable through conventional breeding or found in nature. The USDA’s National Bioengineered Food Disclosure Standard uses “bioengineered” as the nationwide labeling term.
Detectable modified genetic material in the final food
Created via in vitro rDNA techniques (e.g., gene transfer)
Modifications not achievable through conventional breeding or nature
—seeds / pkt
( ~ g )
Description
Legendary size with true New Mexico flavor. NuMex Big Jim is the king of roasting chiles, delivering mellow green sweetness and a friendly warmth that lets the pepper’s earthy, sun kissed character shine. Think roasted green pepper, a hint of citrus and herb, and just enough heat to make burgers, enchiladas, and stews sing.
The plants are vigorous and reliable, usually 2 to 3 feet tall with a branching habit that sets heavy clusters of long, pendant pods. Clean, dark foliage frames the fruit so the plants look ornamental even before harvest. Pods average 8 to 10 inches and can reach a foot under good care, smooth and tapered with thin to medium walls. They mature from glossy green to deep red, blister and peel beautifully over flame, and dry readily for ristras, flakes, and powder.
Bite into a freshly roasted green pod and you get sweet pepper first, then a gentle, lingering warmth in the mild to medium range. In the kitchen, stuff and grill whole pods, slice rings for sautés and pizzas, or blend roasted flesh into creamy sauces, dips, and green chile stews. Left to ripen red, Big Jim develops richer, dried-cherry notes and grinds into a fragrant chile powder perfect for classic New Mexico red sauce.
Developed by the New Mexico State University chile program, NuMex Big Jim carries forward generations of selection for size, flavor, peelability, and yield. It remains a favorite for home roasters and market growers alike, a dependable Capsicum annuum that brings crowd-pleasing taste, massive pods, and armfuls of harvests all season.
Timing: Start seeds 8–10 weeks before last frost (short/cool seasons: lean to 10 weeks).
Depth: Sow ¼" (6 mm) deep in sterile, fine seed-starting mix; firm lightly and mist.
Temperature (germination): Maintain medium 80–88°F (27–31°C) on a thermostat-controlled heat mat for uniform sprouting.
Germination Time: 7–14 days typical; allow up to 21 days for slow lots.
Moisture & air: Keep evenly moist, never soggy. Use a humidity dome and vent daily to reduce damping-off.
Light (post-sprout): 14–16 hrs/day strong light (T5/LED), set 2–4" (5–10 cm) above canopy.
Air temperature (post-sprout): Days 70–80°F (21–27°C); nights 62–70°F (17–21°C).
Potting Up: First true leaf → 2–3" cells; step to 4–5" pots before outdoor set. Plant slightly deeper each step to stabilize.
Feeding: Begin ¼-strength balanced fertilizer weekly once true leaves expand; increase to ½-strength after pot-up if foliage pales. Include Ca/Mg if interveinal yellowing appears.
Airflow/conditioning: Gentle fan or daily brushing toughens stems and decreases fungal pressure.
Soil Temperature & Transplant Timing
Base timing on soil thermometry (not the calendar). Check 2–4" (5–10 cm) deep at dawn for 3–5 mornings:
Soil ≥60–65°F (16–18°C) minimum; night air ≥55°F (13°C).
Ideal root zone 70–85°F (21–29°C) for vigorous establishment and pod sizing.
How to check: Insert a soil thermometer at planting depth each morning and average readings.
Transplanting Outdoors
Hardening Off: 5–7 days (bright shade → partial → full sun); shelter from wind.
Site: Full sun; rich, well-drained soil, pH 6.2–6.8. Choose the warmest bed (south-facing, reflective mulch).
Bed Prep: Work in 2–3" (5–8 cm) compost plus a balanced organic fertilizer per label. Avoid heavy N—excess leaf delays pod set.
Spacing: 20–24" (50–60 cm) between plants; 30–36" (75–90 cm) between rows. Big Jim makes very large pods and appreciates elbow room.
Support: Stake or small cage early; long, heavy fruit can crease branches in wind/rain.
Mulch: Apply after soil warms (straw/leaf mold or black/woven fabric) to stabilize heat and moisture.
Watering: Deep, even irrigation—~1–1.25" (25–32 mm)/week including rain. Irregular cycles = blossom drop, thin walls, and misshapen giants.
Season Extension: Row cover/low tunnels (remove during bloom) plus plastic or woven mulch push earliness in cool zones.
Variety-Specific Notes (NuMex Big Jim)
Use profile: Exceptional for green roasting and stuffed rellenos; can also be ripened red for drying/powder.
Days to maturity: 70–90 days to first green-roast stage; 90–105+ days to full red depending on climate.
Roasting tip: Roast until blistered, steam 10 minutes, peel. Portion and freeze flat for winter burritos, stews, and enchiladas.
Troubleshooting
Tall/leafy, few pods: Too much nitrogen or shade—reduce N, ensure full sun and airflow.
Blossom drop: Nights <55°F, drought/soak cycles, or heat spikes; stabilize moisture, add afternoon shade cloth in extreme heat.
Sunscald after set-out: Harden more gradually; provide temporary shade for 2–3 days post-planting.
Fruit splitting near harvest: Maintain even moisture; pick just before storms.
How to Grow — NuMex Big Jim (Capsicum annuum — New Mexico–type, extra-large pods)
Seed Starting & Transplant Timing
Start indoors 6–10 weeks before last frost; Big Jim’s jumbo pods benefit from an early, vigorous start.
Germination target: Maintain 78–85°F (25–29°C) with a heat mat and humidity dome; emergence is typically 7–14 days. Vent domes daily and bottom-water to limit damping-off.
Lighting: Provide 14–16 hours/day under LED/T5 lights, 2–4" above seedlings. Gentle airflow from a fan yields sturdier stems.
First feeding & pot-up: Begin ¼-strength balanced fertilizer at first true leaves; pot up to 3–4" containers as roots fill cells.
Hardening off: 5–7 days of gradual outdoor exposure.
Transplant when warm: Nights >55°F (13°C) and soil >60°F (16°C). New Mexico types love a warm root zone—use black plastic or landscape fabric to pre-warm beds.
Amendments: Mix 2–3" compost into planting rows plus a light organic base fertilizer (e.g., 4-4-4). For better pod fill and roasting quality, add a touch of sulfate of potash (K); in very sandy soils, include gypsum (Ca) to reduce blossom end rot (BER).
Bed architecture: Raised beds/wide rows promote drainage and warmth, helping the plants carry extra-long, heavy pods without stress.
Watering
Provide 1–1½ inches of water per week, especially during dry spells.
Water deeply but infrequently to encourage strong root growth.
Best method: Use drip irrigation or soaker hoses to deliver water at soil level, reducing wet foliage and minimizing disease risk.
If overhead watering is used, water early in the day so foliage dries before evening.
Heat & flavor note: Steady, slightly lean moisture (no wilting) encourages thicker flesh and sweeter red pods; heavy, frequent irrigation can dilute flavor and slow coloring.
Fertilizing
Feed a balanced fertilizer every 2–3 weeks in vegetative growth for sturdy frames.
At first bloom, shift to a low-nitrogen, high-potassium program to prioritize flowers/fruit over excess leaf and to build sugars for roasting.
Avoid late nitrogen spikes—Big Jim will push leaves and delay red maturity.
Weeding & Mulching
Keep weeds in check—they steal water and nutrients from shallow pepper roots.
Mulch (black plastic early, organic later) to:
Retain soil moisture
Suppress weeds
Stabilize soil temperatures
Hand-weed gently; root damage can cause BER and flower drop.
Sun & Heat Management
Plant in full sun (6–8+ hrs) for maximum yield and uniform pod length.
In heat waves (>95°F / 35°C), apply 30–40% shade cloth in afternoons to preserve pollen viability, prevent sunscald on long pods, and maintain fruit set.
Spacing & Support
Space plants 18–24" apart in rows 24–36" apart.
Pods can exceed 10"+; use ring stakes or a small cage to prevent lodging, keep fruit straight, and improve airflow for even coloring.
Companion Planting
Good companions: Tomatoes, parsley, basil, carrots, okra, beans, cucumbers.
Avoid: Fennel and kohlrabi (growth suppressants).
Interplant alyssum, dill, coriander to draw hoverflies/lacewings that suppress aphids & thrips—critical for pristine roasting pods.
Container Growing
Use 10–15+ gallon pots with a high-quality, free-draining mix (the larger the pot, the longer/more uniform the pods).
Containers dry faster—check moisture daily.
Shade pot sides in midsummer and elevate containers off hot surfaces; fabric pots help regulate temperature and moisture.
Pruning & Training
Tip-pinch once early for branching and more flowering nodes.
Thereafter, remove only interior congestion to improve airflow; heavy mid-season pruning delays the first big flush.
Season Extension
Row cover/low tunnels accelerate spring growth; remove/vent during bloom for pollinators. In autumn, light frost cloth extends the final red flush for drying/powder.
Harvest & Seed Saving
Harvest green (classic for roasting/chiles rellenos) at 70–85 days from transplant, or fully red at 90–105+ days for drying and sweet heat.
Cut, don’t pull—long pods tear nodes if yanked.
For seed, select fully red, straight, uniform pods from vigorous plants. Dry seeds 7–10 days; store cool/dry. Isolate from other New Mexico-type chiles to preserve Big Jim’s length and mild-medium heat profile.
Additional Tips — NuMex Big Jim (Capsicum annuum)
Harvesting
Stage options: Harvest pods when green (for grilling or stuffing) or when they ripen to a deep crimson red for drying and chile powder.
Clean cut: Pods are long and heavy (up to a foot), so always use sharp pruners or scissors—pulling can break stems or split branches.
Regular picking: Harvest every 2–3 days once pods start maturing. Frequent picking encourages the plant to keep setting new fruit.
Curing red pods: After harvesting red peppers, spread them in a shaded, airy location for 2–3 days to equalize sugars and develop richer flavor before drying or freezing.
Flavor & Nutrition
Profile: Mild to medium heat with a sweet, earthy, and slightly smoky chile flavor. Famous for stuffed chile dishes like chile rellenos.
Nutrition: At red maturity, pods are high in vitamin C, vitamin A, and antioxidants, particularly carotenoids that give them their vibrant color.
Flavor note: Grilling green pods over flame deepens sweetness and enhances the chile’s signature roasted aroma.
Handling
Moderate caution: Heat is lower than cayenne or habanero, but gloves are still recommended when deseeding large quantities.
Roasting: Place directly over flame or under broiler until skins blister, then sweat in a covered bowl before peeling for silky texture.
Storage & Preservation
Fresh storage: Keep unwashed pods in breathable packaging in the fridge. Wash right before cooking.
Roast & freeze: Roasted, peeled pods freeze beautifully flat in bags—perfect for quick winter dishes.
Drying: Fully red pods can be strung into ristras or dehydrated at 120–125°F (49–52°C). Grind for a mild chile powder.
Pickling: Green pods slice well into vinegar brines with onion and garlic.
Fermentation: Red pods mashed with garlic and salt make a mellow chile paste after 10–14 days of fermenting.
Kitchen Use
Southwestern classic: The go-to for chile rellenos, enchiladas, stews, and sauces.
Versatile: Great for roasting, stuffing, or slicing fresh into salads and salsas.
Dried form: Ground into chile powder for rubs, soups, and sauces.
Pairings: Works beautifully with corn, beans, squash, pork, beef, tomatoes, cumin, and oregano.
Growing & Pruning Tips
High-yielding plants: May need staking to support the heavy, oversized pods.
Airflow: Light pruning improves air circulation, reducing disease risk in humid areas.
Heat set management: Pods may abort in extreme heat; shade cloth and steady watering help maintain fruit set.
Containers & Watering
Pot size: Large 10–15 gallon containers are best for big pods.
Moisture rhythm: Keep soil evenly moist; erratic watering can cause blossom-end rot or wrinkled fruit. Mulch helps regulate soil temps.
Companion Planting & Pollinators
Allies: Corn and beans as part of the Three Sisters system; basil and marigolds deter pests and attract pollinators.
Seed Saving
True-to-type: Save from large, uniform, fully red pods.
Isolation: Separate from other New Mexico-type peppers to preserve size and heat profile.
Drying seeds: Air-dry 7–10 days; store in airtight jars with desiccant.
Common Pests & Problems — NuMex Big Jim (Capsicum annuum)
Insects & Mites
Aphids (cluster on tender growth; honeydew buildup leads to sooty mold)
Controls: Wash off with water; treat with insecticidal soap or neem oil. Control ants that protect colonies. Support natural predators such as lady beetles and hoverflies.
Spider mites (bronzed stippling, webbing under drought stress)
Controls: Raise humidity, rinse undersides, rotate oils/neem. Predatory mites are effective in greenhouses.
Whiteflies (swarm when disturbed, honeydew residue)
Controls: Yellow sticky traps; vacuum leaves in the cool morning; repeat neem/soap sprays weekly; weed management.
Thrips (silvery leaf scars, twisted new growth, virus transmission)
Controls: Blue sticky cards; remove weeds; spinosad sprays; mow flowering weeds only after bloom.
Cutworms (seedlings chewed at soil line overnight)
Controls: Cardboard/foil collars; clean ground debris; dusk scouting and removal.
Caterpillars (fruitworms, armyworms) (chewed foliage, pods with frass at entry holes)
Controls: Handpick daily; apply Bt to young larvae; mow margins to limit moth breeding.
Pepper weevil / fruit borers (southern hazard; punctured pods, early fruit drop)
Controls: Harvest frequently, destroy dropped fruit, maintain sanitation, consult extension for pheromone trap timing.
Diseases
Bacterial leaf spot — Use clean seed, rotate 3+ years, avoid overhead irrigation, copper sprays to protect new growth.
Anthracnose — Mulch, space plants, drip irrigation; remove infected pods. Fungicide protectants if wet/warm weather persists.
Phytophthora blight / root rot — Raised beds, good drainage, avoid waterlogging. Rogue infected plants.
Powdery mildew — Increase airflow, avoid excess N; biofungicides suppress.
Verticillium/Fusarium wilts — Rotate crops, solarize soil, rogue infected plants.
Mosaic viruses — Vector control; rogue symptomatic plants; sanitize hands/tools; avoid tobacco before handling.
Physiological & Environmental Issues
Blossom end rot — Consistent irrigation, mulch, balanced Ca/K nutrition.
Poor fruit set — Extremes of heat or cold, drought stress, excess nitrogen; use shade cloth in hot spells and maintain watering.
Sunscald — Keep foliage intact, avoid over-pruning.
Edema — Steady irrigation to avoid blisters.
Heat variability — Abundant water/nitrogen reduces pungency; slight stress enhances flavor.
Monitoring & Prevention Checklist
Weekly scouting of undersides, blossoms, fruit shoulders.
Soil-level irrigation; morning if overhead.
Adequate spacing and light pruning for airflow.
Mulch warmed soil; rotate crops 3+ years.
Sanitize tools and discard diseased pods.
NuMex Big Jim (Capsicum annuum) — FAQs
Q: How hot is NuMex Big Jim?
Typically 500–3,000 SHU, usually on the mild side. Heat varies with weather and stress.
Q: How long does it take to mature?
About 70–90 days from transplant. Pick green for roasting at 65–75 days or allow to ripen red for drying.
Q: How long does germination take?
7–14 days at 75–85°F with consistent moisture. Warmth is key.
Q: Does Big Jim need special soil conditions?
Fertile, well-drained soil at pH 6.2–6.8. Keep root zones warm and avoid standing water.
Q: What spacing is best?
24 inches between plants, 36 inches between rows. Pods often exceed 10–12 inches, so give them room.
Q: Do I need multiple plants for pollination?
No. Self-pollinating. Airflow helps fruit set.
Q: Can I grow Big Jim in containers?
Yes. Use 10–15 gallon pots with a sturdy cage to support massive pods.
Q: How many peppers per plant?
Often 15–40 very large pods, sometimes more in long seasons.
Q: How should I harvest?
Snip green pods when full sized and glossy. For red, wait until fully colored for drying or powder.
Q: Best ways to store or preserve?
Roast and freeze, stuff and bake fresh, dehydrate red pods for powder, or pickle strips.
Q: Does roasting reduce heat?
Slightly. It also concentrates sweetness and makes skin blister for easy peeling.
Q: Is it perennial?
Usually grown as an annual. Overwinter pruned plants indoors if you want a head start next season.
Q: Why are flowers dropping?
High heat, drought stress, or excess nitrogen. Provide afternoon shade during heat spikes and steady moisture.
Q: Can Big Jim cross with other peppers?
Yes within C. annuum. Isolate if saving seed for true-to-type size and mild heat.
Q: How do I keep dishes mild?
Remove seeds and inner ribs, roast before use, and pair with dairy or tomato to soften any warmth.
Q: Is it ornamental?
The sheer size of pods is impressive on plants and in harvest displays.
Q: Is it safe to handle and eat?
Yes. Heat is generally mild, but still wash hands after cutting.
Q: Why are pods short or narrow?
Inconsistent moisture or poor pollination. Keep irrigation steady and encourage airflow for better set.
The chile’s story in New Mexico begins with Indigenous cultivation long before colonial settlement. Pueblo peoples grew and selected peppers adapted to high desert conditions, integrating them into foodways and spiritual practices. When Spanish colonists arrived in the sixteenth century, they brought additional chile strains from Mexico, which intermingled with the local landraces. Over time, New Mexico’s unique environment shaped these peppers into distinct varieties that came to define the region. It was from this deep well of Indigenous and colonial heritage that modern cultivars like NuMex Big Jim arose.
Developed in the 1970s at New Mexico State University under Dr. Roy Nakayama, NuMex Big Jim was bred to be the world’s largest chile variety, with pods often exceeding a foot in length. Its creation honored both tradition and innovation: drawing upon centuries of Indigenous and Hispano chile culture while also appealing to modern agricultural and culinary needs. The name “Big Jim” recognized Jim Lytle, a farmer and chile enthusiast whose support aided the breeding program. The pepper quickly became emblematic of New Mexico’s ability to marry scale with flavor.
In the kitchen, Big Jim peppers proved versatile. Harvested green, they roasted beautifully, their thick flesh peeling easily after blistering over flame. Stuffed with cheese or meat, they became the foundation of chile rellenos that balanced smokiness with gentle heat. When allowed to ripen red, they dried into broad, vibrant pods that were ground into powders and sauces. For families, the pepper offered abundance: one or two pods could feed a meal, their size a symbol of generosity. Farmers appreciated the plant’s productivity, making it a reliable crop for both fresh markets and processing.
Culturally, the Big Jim became tied to festivals and celebrations. At the Hatch Chile Festival and other gatherings, its massive pods were showcased as marvels of agricultural achievement, bridging local pride with tourist fascination. Yet within communities, its importance was less about spectacle and more about continuity. Big Jim peppers allowed families to maintain traditions of roasting, stuffing, and saucemaking with a pepper that embodied both heritage and modern improvement.
As New Mexican cuisine gained wider recognition in the late twentieth century, NuMex Big Jim became an ambassador. Gardeners across the United States grew it to experience authentic chile culture, marveling at its size and savoring its mild, flavorful heat. It stood as proof that New Mexico’s agricultural research programs could respect tradition while meeting the demands of contemporary markets. Over decades, the Big Jim became a touchstone in chile history, a giant both literally and figuratively.
To grow NuMex Big Jim today is to carry forward a story that begins in Indigenous stewardship, passes through Spanish colonial adaptation, and culminates in scientific refinement. Its massive pods are not just culinary tools but cultural symbols, representing abundance, resilience, and the enduring centrality of chile to New Mexican identity.
Goal: Maintain hallmark traits of very large, 8–12″ tapered pods, mild-to-medium heat, excellent green roasting quality, and dependable green → red ripening—while preserving genetic purity within C. annuum and strong seed vigor.
1) Selecting Plants for Seed Saving
Choose exemplars: Select 8–15 vigorous, disease-free plants that reliably produce extra-long, straight-to-gently curved pods with smooth skin, moderate wall thickness, and even ripening. Look for a sturdy, upright canopy with good leaf cover (reduces sunscald on giant fruit).
Cull off-types: Exclude plants with short/blunt pods, very thin “Anaheim-like” walls that blister poorly, excessive curviness or crooks that hinder roasting, late/uneven coloring, or harsh/metallic flavors. Remove virus-like mosaics or plants with chronic sunscald/cracking.
Maintain breadth: Save seed from multiple mother plants so the line retains large size, consistent set, and classic Big Jim roastability.
2) Harvesting Seeds
Timing: For seed, prioritize fully mature red pods. Let fruit remain on the plant 5–10 days past full red to complete embryo development and increase fill. (Green-roast pods are great for eating, but not ideal for seed.)
Collection: Clip pods with sanitized pruners to avoid tearing long pedicels. Select blemish-free, fully red fruit from several chosen plants and keep each plant’s pods labeled as separate lots.
3) Cleaning Seeds
Separation: Slit pods lengthwise; scrape seeds and placenta into a labeled fine sieve or bowl.
Rinse: Gently rinse with lukewarm water, rubbing to detach placenta threads.
Dry-rub + winnow option: If pods were field-dry, crumble seed mass over mesh and winnow chaff with a light fan; finish with a brief rinse if needed.
Inspection: Remove all pith; discard pale, flat, broken, or obviously immature seeds.
4) Drying Seeds
Method: Spread seeds in a single layer on labeled coffee filters, paper plates, or mesh screens.
Environment: Warm (70–85°F / 21–29°C), shaded, well-ventilated area; avoid direct sun and temperatures >95°F (35°C).
Duration: 7–14 days, stirring daily until seeds are hard, glassy, and free-flowing.
5) Storing Seeds
Packaging: Place fully dry seeds into paper coin envelopes and store inside an airtight jar/foil pouch with silica gel.
Conditions: Cool, dark, dry—refrigerator 35–45°F (2–7°C) with low humidity extends life.
Viability: Typically 3–5 years refrigerated; 5–8+ years if ultra-dry and frozen. Always let containers warm sealed to room temperature before opening to avoid condensation.
6) Testing Seed Viability
Paper towel test: Germinate 10–20 seeds on a damp towel in a vented plastic bag at 78–82°F (25–28°C); evaluate at 5–10 days.
Benchmarks: ≥85% germination is typical for fresh annuum lots.
Priming (optional): 30–60 minute soak in 0.5–1% hydrogen peroxide or mild kelp solution can improve speed and uniformity in older seed.
Tips for Successful Seed Saving
Isolation: NuMex Big Jim is C. annuum and crosses readily with other annuum types (NuMex Sandia, jalapeño, serrano, cayenne, bells). Use 150–300 ft (45–90 m) isolation; for foundation-grade purity, bag/cage select branches or hand-pollinate.
Pollinators & set: Encourage pollinators generally; for bagged clusters, gently tap/vibrate branches daily during bloom to ensure set.
Record keeping: Track plant IDs, isolation method, harvest dates, pod length/width, roastability/peelability at green stage, drying quality at red, and any off-types. Photograph representative pods (with a ruler) for objective size records.
Selection cues: Favor plants whose long pods roast/peel cleanly, keep uniform mild–medium heat, and exhibit strong pedicels (giant fruit won’t drop early). These traits define Big Jim’s market appeal.
Culinary Uses, largest New Mexican chile
Green chile roasting (pillar use): Roast whole green pods over a hot flame or broiler until blistered on all sides. Steam in a covered bowl 10 minutes, peel, deseed (or leave some pith for more warmth), and slice into long strips. Use generously in smothered burritos, enchiladas, huevos rancheros, calabacitas, green chile stew, posole, and green chile cheeseburgers.
Rellenos (size advantage): The thick walls and 10–12″ length make this the go-to chile for stuffed rellenos. Fill with queso asadero, Oaxaca, or jack; dredge and fry, or roast-stuff-bake for a lighter version.
Grilled & fire-kissed salads: Grill peeled strips and toss with corn, beans, squash, and charred scallions for a warm salad bowl or taco filling.
Red chile sauces: Allow pods to ripen fully red, then dry. Rehydrate and purée with roasted garlic/onion for a smooth, brick-red enchilada or adovada sauce.
Powder & table spice: Grind well-dried red pods to a sweet, mild-medium chile powder for rubs, stews, and breakfast potatoes.
Broths & stews: Add roasted strips late for aroma and mild warmth without overwhelming heat; or simmer dried pieces for deeper sweetness.
Heat control tips: Most heat concentrates in the placenta (white pith). Scrape for very mild dishes; leave some in for medium warmth.
Preservation and Pantry Value
Freezer staple: Roast, peel, pat dry, portion flat in freezer bags. Strips separate easily for mid-winter cooking.
Ristras & strings: Hang whole red pods in a dry, airy space; use as both food storage and décor. Break off pods as needed for sauce.
Dehydration: Thick walls dry best with steady airflow; once fully brittle, store whole and grind fresh to preserve aroma.
Fermentation friendly: Blends into mellow, pourable ferments ideal for family-friendly table sauces.
Flavor Benefits beyond heat
Sweet, green-chile depth when fresh; raisin-tomato sweetness when dried.
Big, meaty walls add substance and roast flavor; excellent for stuffing and grilling.
Garden and Ornamental Benefits
Heavy-bearing plants produce extra-long pods prized at roast events and markets.
Good canopy and strong peduncles reduce drop and splitting; ideal for field rows and festivals.
Traditional and Practical Uses (with Indigenous foodways focus)
Southwestern traditions: While NuMex Big Jim is a modern cultivar, it fits squarely into the centuries-deep chile practices of New Mexico—roasting fires in autumn, ristras for winter storage, and chile-forward stews that sit alongside corn, beans, and squash. These dishes are interwoven with Pueblo, Genízaro, and Hispano communities, where dried red and roasted green chiles accompany staple foods like posole/nixtamal (hominy), calabacitas, and beans.
Community & ceremony: Ristras often serve dual roles—practical preservation and seasonal adornment of doorways and kitchens that celebrate harvest cycles.
Safety and Handling always
Use gloves for big roast sessions; capsaicin accumulates on hands.
Ventilate when broiling or blitzing dried pods. Avoid touching eyes. Clearly label powders and pastes (“mild–medium”).
Garden trio: squash, corn, beans—classic companions in bowls and stews.
Shipped from U.S.A.
Our seeds are grown and sourced from the US. They're then packed and shipped from Colerain NC.
Triple tested
We regularly test the quality and germination rate of our seeds. We're so confident that our seeds are backed by a 1 year warranty!
Soil Readiness
for Pepper Plants (Capsicum spp.)
Where to get a soil test
Best option: your state’s Cooperative Extension soil testing lab.
Tip: Arid/alkaline regions (e.g., AZ, NM, UT, parts of CA) often use Olsen (bicarbonate) for phosphorus.
Interprets P by extractant; assumes ppm. Results are approximate.
Enter at least one value above, then Calculate.
Summary
Recommended Amendments (per 100 sq ft)
How to Use
Mix P & K sources into top 3–6″ a week or two before planting.
If pH is low, apply lime 3–4 weeks pre-plant (or fall/winter).
Side-dress peppers with ~0.1 lb N / 100 sq ft at first bloom & fruit set.
Add 1–2″ finished compost yearly to build organic matter.
Container mix? Use a peat/coco-based mix with compost and slow-release organic fertilizer; pH is usually already correct.
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Alliance of Native Seedkeepers
Pepper Seeds - Hot Pepper - NuMex Big Jim
$200 USD
$300
Unit price /
Unavailable
Description
Legendary size with true New Mexico flavor. NuMex Big Jim is the king of roasting chiles, delivering mellow green sweetness and a friendly warmth that lets the pepper’s earthy, sun kissed character shine. Think roasted green pepper, a hint of citrus and herb, and just enough heat to make burgers, enchiladas, and stews sing.
The plants are vigorous and reliable, usually 2 to 3 feet tall with a branching habit that sets heavy clusters of long, pendant pods. Clean, dark foliage frames the fruit so the plants look ornamental even before harvest. Pods average 8 to 10 inches and can reach a foot under good care, smooth and tapered with thin to medium walls. They mature from glossy green to deep red, blister and peel beautifully over flame, and dry readily for ristras, flakes, and powder.
Bite into a freshly roasted green pod and you get sweet pepper first, then a gentle, lingering warmth in the mild to medium range. In the kitchen, stuff and grill whole pods, slice rings for sautés and pizzas, or blend roasted flesh into creamy sauces, dips, and green chile stews. Left to ripen red, Big Jim develops richer, dried-cherry notes and grinds into a fragrant chile powder perfect for classic New Mexico red sauce.
Developed by the New Mexico State University chile program, NuMex Big Jim carries forward generations of selection for size, flavor, peelability, and yield. It remains a favorite for home roasters and market growers alike, a dependable Capsicum annuum that brings crowd-pleasing taste, massive pods, and armfuls of harvests all season.
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D.F.
Wow, what a pretty blue these seeds are. i can't wait to plant them and watch them grow. I will update you on how many germinate. The seeds look healthy.
Corn Seeds - Flour -Hopi Blue Corn
D.F.
Seeds look great 👍 and i haven't had a chance to plant any of them yet, but I will update you when I put them in a seed tray and see how many germinate.
Seeds look great and gorgeous colors. These glass gem seeds look healthy and a great value for the price. I will update you when I plant them on how many germinate.
