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 NM 6-4 chile is an heirloom variety that was developed in 1957, a stabilized descendant of the New Mexico No. 6 but with less heat. The NM 6-4 grows about 5 to 8 inches in length and up to about 4 inches in width. It has a mild heat with very thick walls making it ideal for roasting and peeling. Along with the Big Jim and Barker varieties, the NM 6-4 is one of the three primary varieties you will find at the grocery store. When harvested green it is usually used for roasting and when harvested red it is great for saucing and powders.

Buy Hatch NM 6-4 seeds..

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

  

 Some Hatch NM 6-4 facts..

• Origin:  Hatch, New Mexico, United States
• Species: Capsicum annuum
• Scoville heat units:  1,000 to 1,500 SHU
• Heat relative to a Jalapeño:  about a quarter to half as hot
• Primary use:  cooking, roasting, freezing, saucing