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 Joe E. Parker was developed at New Mexico State University and named in honor of 1950 graduate, Joe E. Parker. With genetics based on the NM 6-4, the variety was introduced in 1990 and bred to be an improved version of its parent with milder heat, thicker walls, and presumably a shorter growing cycle but with higher yields. Joe E. Parker pods can grow only to about 6 to 7 inches and its very mild heat rated is rated to only 800 to 900 SHU.

Buy Hatch Joe E. Parker seeds..

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

  

 Some Hatch Joe E. Parker facts..

• Origin:  Hatch, New Mexico, United States
• Species: Capsicum annuum
• Scoville heat units:  800 to 900 SHU
• Heat relative to a Jalapeño:  about quarter to a 10th as hot
• Primary use:  cooking, roasting