Big Jim-NEW in 2025!
65 days to green, 85 days to red
Big Jim was bred at New Mexico State University in 1978 by crossing New Mexican chiles with a Peruvian pepper. These giants can get up to 12 inches or more long. Mild when green, but hotter if you let them ripen to red. With Big Jim, roasting is where the magic happens. Roasting releases a sweet and earthy fragrance and the flavor is mild and slightly sweet followed by a pleasant warmth. These chiles add depth to salsas, sauces, soups, and stews without dominating other flavors.
65 days to green, 85 days to red
Big Jim was bred at New Mexico State University in 1978 by crossing New Mexican chiles with a Peruvian pepper. These giants can get up to 12 inches or more long. Mild when green, but hotter if you let them ripen to red. With Big Jim, roasting is where the magic happens. Roasting releases a sweet and earthy fragrance and the flavor is mild and slightly sweet followed by a pleasant warmth. These chiles add depth to salsas, sauces, soups, and stews without dominating other flavors.
65 days to green, 85 days to red
Big Jim was bred at New Mexico State University in 1978 by crossing New Mexican chiles with a Peruvian pepper. These giants can get up to 12 inches or more long. Mild when green, but hotter if you let them ripen to red. With Big Jim, roasting is where the magic happens. Roasting releases a sweet and earthy fragrance and the flavor is mild and slightly sweet followed by a pleasant warmth. These chiles add depth to salsas, sauces, soups, and stews without dominating other flavors.
