Big Jim Pepper Seeds (Capsicum annuum) — Non-GMO, Mild–Medium Heat
Famous New Mexico–type chile with very long, smooth pods and gentle heat. Great for beds or large containers with support; perfect for roasting, stuffing, green chile, and salsas.
✅ Non-GMO • ✅ Fresh stock • ✅ High germination
Why You’ll Love It
Impressively long pods (8–12″ / 20–30 cm) with classic roasted-chile flavor.
Mild–medium kick (~500–3,000 SHU) most seasons; crowd-pleasing heat.
Prolific, sturdy plants; fruits roast and peel easily.
Harvest green for tangy bite or red-ripe for sweeter depth.
Quick Facts (Grow Guide)
Botanical name
Capsicum annuum — ‘Big Jim’ (New Mexico–type)
Sun
Full sun (6–8+ hrs; warmth boosts yields)
Sowing method
Start indoors 8–10 weeks before last frost with bottom heat; transplant after nights stay >55°F / 13°C and soil is warm.
Sowing depth
¼″ / 6 mm (light cover; keep evenly warm)
Spacing
18–24″ / 45–60 cm between plants; rows 24–36″ / 60–90 cm (stake or cage)
Germination
~7–14 days at ~75–90°F / 24–32°C
Soil
Fertile, well-drained; moderate feeding; steady moisture for thick walls
Harvest
Green in ~75–85 days from transplant; red-ripe ~90–100 days.
Ways to Use
Roast & peel for burritos, casseroles, and enchiladas.
Stuff with cheese or meat for hearty rellenos.
Dice into green chile, salsas, eggs, and soups.
What You’ll Receive
Select your pack size in the listing variations
Fresh, Non-GMO seeds in a moisture-resistant packet
Simple sowing guide
Germination guarantee — free replacement if seeds don’t sprout
Pro tip: Heat = harvest. Use a heat mat for seedlings, harden off gradually, and stake early. Pick the first pods promptly to push fresh flowering and longer, straighter fruit.
