Big Jim Hot Chile Pepper

70-80 days. Developed in 1975 at New Mexico State University, the Big Jim Chile Pepper is the largest of the New Mexican pod types, previously called Anaheim, California or green Chiles. This big boy can grow up to over a foot long but the average fruit size is a tapered, 7" to 9" long and 2" wide. With a mild heat quotient at 500 to 2,500 Scoville heat units, these are the perfect Chiles for classic Chile Rellenos. Roast, peel and de-seed ripe Chiles. Stuff them with your favorite plain or herbed cheese (Monterey jack or cheddar cheeses work well). In a small bowl, beat two eggs with a dash of salt and a tablespoon of flour to make a light batter. Dip each stuffed Pepper into the batter before frying in hot canola oil in a heavy skillet. Drain on paper towels, sprinkle with a bit of additional cheese, top broil and serve with a fresh salsa ranchera. You can also add diced, cooked chicken or beef to the cheese stuffing if you wish. Big Jim is also perfect for decorative ristras (the large bundles of dried red Chiles originally hung for good luck in the southwest US) once the fruit ripens to deep, fire-engine red. Big Jim plants grow easily and vigorously, producing 24 to 30 pods on sturdy 24" to 36" high bushes. (OP.)

One packet of about 25 seeds
In stock
Item
#3605
$3.85
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  • Information
  • Best raised as transplants sown indoors 6 to 8 weeks prior to setting out after the last spring frost date, Hot Peppers love heat: afficionados theorize that the hotter the growing conditions, the hotter the Pepper. The heat in Peppers is related to the amount of capsaicin within the tissues and seeds. We include heat unit measurements (known as Scoville units) and arrange the Peppers in ascending incendiary order! At the height of harvest, hold a roast. Place picked Peppers on a hot grill, turning them until all sides are charred and blistered black. Pile them all in a paper bag so that they steam each other's skins off. Once they are cool enough to handle, peel off the skins, remove the stems and slice into long pieces, scraping away the seeds. Freeze in airtight plastic bags for use on sandwiches and in sauces, stews and casseroles through the winter. Deer resistant.

    Average seed life: 2 years.

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Best raised as transplants sown indoors 6 to 8 weeks prior to setting out after the last spring frost date, Hot Peppers love heat: afficionados theorize that the hotter the growing conditions, the hotter the Pepper. The heat in Peppers is related to the amount of capsaicin within the tissues and seeds. We include heat unit measurements (known as Scoville units) and arrange the Peppers in ascending incendiary order! At the height of harvest, hold a roast. Place picked Peppers on a hot grill, turning them until all sides are charred and blistered black. Pile them all in a paper bag so that they steam each other's skins off. Once they are cool enough to handle, peel off the skins, remove the stems and slice into long pieces, scraping away the seeds. Freeze in airtight plastic bags for use on sandwiches and in sauces, stews and casseroles through the winter. Deer resistant.

Average seed life: 2 years.

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