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 Ms. Junie was developed in 2014 and bred to be warmer than the average Hatch chile coming in at 10,000 to 14,000 Scoville Heat Units. The 6 to 8 inch pods have very thick walls for a high "roastability" and is said to be one of the highest yielding peppers ever developed.

Buy Hatch Ms. Junie seeds..

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

  

 Some Hatch Ms. Junie facts..

• Origin:  Hatch, New Mexico, United States
• Species: Capsicum annuum
• Scoville heat units:  10,000 to 14,000 SHU
• Heat relative to a Jalapeño:  about twice as hot
• Primary use:  cooking, heat magnifier