Technically speaking, the only requirement to be considered a Hatch chile pepper is that the chile pepper in question must be grown in the Hatch Valley region of New Mexico. Located along the Rio Grande River on our southern border, the soil conditions and climate of the Hatch Valley are perfect for the pods we've all come to know as Hatch Peppers. Just about all of the long and slender pods we know as Hatch peppers are derived from the same genetic base, which was developed in 1894 at what is now known as New Mexico State University. The differing varieties of Hatch chile peppers, in very simplistic terms, are the varying phenotypes (shape, size and color) and heat levels that have been separated over the years after crossing and growing.

The Big Jim chile was developed by New Mexico chile farmer Jim Lytle in conjunction with New Mexico State University. Jim is actually this chile's namesake. The Big Jim grows about 7 to 12 inches in length but is also known to set size records. It has a mild to medium heat with unmatched flavor and its size makes it one of THE best chilies for roasting and for classic dishes such as chile rellenos. Along with the NM 6-4 and Barker varieties, the Big Jim is one of the three primary varieties you will find at the grocery store.

Buy Hatch Big Jim seeds..

Genuine Hatch seed produced in Hatch, NM. 30 seeds for $3.99

  

 Some Hatch Big Jim facts..

• Origin:  Hatch, New Mexico, United States
• Species: Capsicum annuum
• Scoville heat units:  1,000 to 3,000 SHU
• Heat relative to a Jalapeño:  about half as hot
• Primary use:  cooking, roasting