Big Jim Green Chile: Complete Guide to New Mexico's Beloved Pepper

The Big Jim green chile is a mild to medium-heat pepper variety developed at New Mexico State University, known for its large size (6-9 inches long), thick walls ideal for roasting, and distinctive New Mexican flavor profile with Scoville heat units ranging from 500-2,500.

Originating from the fertile soils of New Mexico's Hatch Valley, the Big Jim green chile has become a beloved staple in Southwestern cuisine. This open-pollinated variety was specifically bred for home gardeners and commercial growers seeking a reliable, high-yielding pepper perfect for traditional roasting. Unlike many hybrid varieties, Big Jim maintains consistent characteristics year after year when seeds are properly saved.

History and Development of Big Jim Green Chile

Developed by Dr. Roy Nakayama at New Mexico State University's Chile Pepper Institute in the 1970s, the Big Jim green chile was named after Jim Lytle, a prominent New Mexico chile grower. This variety emerged from careful crossbreeding of New Mexico 9 and other regional cultivars to create a pepper with superior roasting qualities and dependable performance in diverse growing conditions.

The Big Jim quickly gained popularity throughout New Mexico and beyond due to its exceptional size and thick flesh, which withstands the roasting process better than thinner-walled varieties. Today, it remains one of the most widely grown green chiles for both commercial production and home gardening across the American Southwest.

Physical Characteristics and Heat Profile

Big Jim green chiles typically reach 6-9 inches in length with a diameter of 1.5-2 inches. Their smooth, glossy skin transitions from vibrant green to deep red as they mature. The thick walls (approximately 1/4 inch) contain numerous seeds and placental tissue that contribute to their moderate heat level.

On the Scoville scale, Big Jim peppers register between 500-2,500 units, placing them firmly in the mild to medium category. For comparison, this makes them significantly milder than habaneros (100,000-350,000 SHU) but slightly hotter than banana peppers (0-500 SHU). The heat is concentrated in the seeds and inner membranes, so removing these reduces the spiciness considerably while preserving the distinctive flavor.

Chile Variety	Scoville Heat Units	Typical Length	Best Culinary Use
Big Jim Green Chile	500-2,500	6-9 inches	Roasting, stuffing, sauces
Hatch Green Chile	1,000-8,000	4-7 inches	Enchiladas, stews, salsas
Poblano	1,000-2,000	4-6 inches	Chiles rellenos, mole
Jalapeño	2,500-8,000	2-3 inches	Salsas, pickling, garnishes

Growing Big Jim Green Chiles Successfully

Big Jim green chiles thrive in warm climates with long growing seasons. Gardeners in northern regions should start seeds indoors 8-10 weeks before the last frost date. These plants require:

• Full sun exposure (6-8 hours daily)
• Well-draining soil with pH between 6.0-7.5
• Consistent moisture (1-2 inches of water weekly)
• Temperatures between 70-85°F for optimal growth

When transplanting seedlings outdoors, space plants 18-24 inches apart in rows 30-36 inches apart. Big Jim peppers typically mature in 65-80 days from transplanting. For best results, harvest green chiles when they reach full size but before they begin turning red. The plants will continue producing throughout the growing season if regularly harvested.

Culinary Applications and Traditional Preparation

The thick walls of Big Jim green chiles make them exceptionally well-suited for roasting, a traditional preparation method that enhances their natural sweetness while adding smoky complexity. To properly roast Big Jim chiles:

1. Wash peppers and dry thoroughly
2. Place directly on gas burner flame, grill, or under broiler
3. Rotate frequently until skin blisters and blackens completely
4. Place in paper or plastic bag for 10-15 minutes to steam
5. Peel away blackened skin, remove seeds and membranes
6. Store in airtight container or freeze for later use

Roasted Big Jim chiles feature prominently in New Mexican cuisine, particularly in dishes like chile rellenos, green chile stew, and the iconic New Mexican green chile cheeseburger. Their mild heat allows the distinctive flavor to shine through without overwhelming other ingredients, making them versatile for both traditional and contemporary recipes.

Preserving and Storing Big Jim Green Chiles

Proper preservation extends the enjoyment of Big Jim green chiles beyond the harvest season. After roasting and peeling, consider these storage methods:

• Refrigeration: Store in airtight containers for up to 2 weeks
• Freezing: Place in freezer bags with air removed; maintains quality for 6-12 months
• Canning: Requires proper pressure canning techniques for safety
• Drying: String peppers or use a dehydrator; reconstitute for cooking

Many New Mexico families follow the tradition of "chile roasting season" each fall, when local markets set up outdoor roasters allowing residents to purchase and process large quantities for winter storage. This communal activity has become a cultural touchstone throughout the region.

Where to Find Authentic Big Jim Green Chiles

While Big Jim green chiles grow well in many regions, the most authentic versions come from New Mexico's Hatch Valley, where specific soil conditions and climate create the distinctive flavor profile. During peak season (August-October), look for:

• Local farmers markets throughout New Mexico
• Hatch Valley roadside stands and roasting facilities
• Specialty grocery stores with Southwestern product lines
• Online retailers offering fresh or frozen roasted chiles

When purchasing, select firm peppers with vibrant green color and smooth skin. Avoid those with soft spots, wrinkles, or signs of moisture. For the most authentic experience, seek out vendors who specify "New Mexico grown" or "Hatch Valley" on their packaging, as these represent the traditional growing region for Big Jim green chiles.

Big Jim Green Chile Frequently Asked Questions

How hot are Big Jim green chiles compared to other varieties?

Big Jim green chiles measure between 500-2,500 Scoville heat units, making them milder than standard Hatch green chiles (1,000-8,000 SHU) and significantly milder than jalapeños (2,500-8,000 SHU). Their heat level falls in the mild to medium range, with most specimens registering around 1,500 SHU. The heat concentrates in the seeds and inner membranes, so removing these reduces spiciness while preserving flavor.

Can I grow Big Jim green chiles in containers?

Yes, Big Jim green chiles grow well in containers with proper care. Use a 5-gallon pot with drainage holes, fill with quality potting mix, and position in full sun. Container-grown plants require more frequent watering and feeding than garden plants. Choose compact varieties if space is limited, and provide support as plants grow. Container gardening works especially well for northern gardeners who need to move plants indoors during cooler nights.

What's the best way to freeze roasted Big Jim green chiles?

After roasting and peeling Big Jim green chiles, arrange them in a single layer on a baking sheet and freeze for 2 hours. Then transfer to freezer bags, removing as much air as possible before sealing. Alternatively, pack chiles in airtight containers with a small amount of liquid (like the chile's own juices) to prevent freezer burn. Properly frozen Big Jim chiles maintain quality for 6-12 months and can be added directly to recipes while still frozen.

How do Big Jim green chiles differ from Hatch green chiles?

While both originate from New Mexico, Big Jim is a specific variety bred for size and roasting qualities, whereas "Hatch" refers to chiles grown in the Hatch Valley region regardless of variety. Big Jim peppers are typically larger (6-9 inches) with thicker walls than many Hatch varieties. The term "Hatch green chile" encompasses multiple varieties including Big Jim, but not all Hatch chiles are Big Jims. Big Jim has a more consistent mild to medium heat level compared to the wider heat range found in general Hatch chiles.