SW FLAVORS ORDERING
Fresh Frozen Hatch
New Mexico - Hatch
- Growing Seeds
Each Packet contains 50 seeds
The minimum order is 2 packs per order of any
one seed. Each pack contains 30 seeds.
NuMex Heritage 6-4
Capsicum annuum (70 days) Improved variety with distinctive
chile flavor and medium hot pungency. The 7” - 8” pods have 5
times more flavor than the original cultivar. When you roast
them the sweet smoky green chile aroma is stronger and so much
more intense. The NMSU Chile Pepper Institute developed
this new variety. Mild - Med heat.
NuMex Heritage Big Jim
- Capsicum annuum (77 days) Improved NuMex
variety with distinctive New Mexico chile flavor and medium hot
pungency. Large 9” pods have thick flesh and are moderately
flat. The thick flat pods make these ideal for plate-size chile
relleños. The top selling chile. Mild - Med heat.
NuMex Joe E. Parker
Capsicum annuum (80 days) Large 8” chiles have excellent flavor
with thick flesh. This pepper turns from green to red quickly
and has incredible production after the initial harvest. The
great taste of this chile and its consistent heat level make it
a favorite in New Mexico restaurants. This variety is an
improved version of New Mexico 6-4 chosen by grower, Joe E.
Parker and produced for gardener use in 1990. Mild - Med
the mild long that originated here in New Mexico
and was introduced by Franciscan monks to California is great
for cooking purposes. Mild to very Mild heat.
Capsicum annuum (75)
days to maturity. Chimayó chiles are unpredictable. A single
plant might produce some chiles as long as six or seven inches
and many more that are shorter; a few might be straight and
skinny, and some will be bent oddly into curlicues. Delicious
flavor. Chimayó chiles make great red chile sauce. It tastes
sweet and then hot. Some say hot, I think more Mild - Med
NuMex Espanola Improved
Capsicum annuum (78 days) An early maturing fast growing chile
adapted to short growing seasons. It has smooth well shaped 5 –
6” pods that dry well. Pepper cultivars developed at the
Agriculture Experimentation Station of New Mexico State
University carry the designation ‘NuMex’. New Mexican
chiles have been cultivated for hundreds of years in specific
regions, and several distinct varieties have developed. 'Española'
is one of these landrace varieties. It thrives in high altitude
environments with short growing seasons. In 1984 Española
Improved chile was developed at NMSU by Drs. Matta and Nakayama.
It is a cross between 'Sandia' and the northern New Mexico
landrace chile ‘Española’. Hot to possibly Xtra Hot for
NuMex Barkers Hot - Xhot
annuum (75 days) Very productive 24 - 36” plants produce pungent
5” pods with smooth skin. Pods dry well. Hot to Xtra Hot.
Capsicum annuum (75 days) Chiles mature early and produce well
in high temperatures. Plants are 24” - 36” tall and the 7” pods
have medium thick walls making them ideal for both fresh and
Each pack contains 30 seeds.
Capsicum annuum (65 days) Chiles mature early and produce an
abundant crop over the entire season. Grows well in cool
temperatures and in containers. Plants are 24” tall and pods are
1” x 3” long with thick flesh. A chipotle (pronounced
chi-POET-lee) is a red ripe jalapeño that has been smoked over a
wood fire. Jalapeños are too thick to be dried properly.
Capsicum chinense (110 days) This chile is glossy chestnut brown
and 1-1/2” wide x 2” long. Harvest when it turns a chocolaty
brown. Produces high yields. Habanero means from Havana and this
extremely hot pepper is believed to originally been from Cuba
and taken to the Yucatan Peninsula. Most say Xtra Hot, I say hot
to Xtra Hot.
Bhut Jolokia, Ghost Chile, Naga Jolokia, Ghost Pepper, and Naga
Morich Capsicum chinense/C.frutescens (140 days) The 3” long and
1” wide pods turn from green to red at full maturity with rough
dented skin. Warning: Handle with extreme caution and use hand,
eye and breathing protection. The world’s hottest pepper at over
1,000,000 scoville units. High humidity will increase its heat.
Thai Hot -
Capsicum frutescens (90 days) Small 18” plants
become covered with thin skinned 1 -1/2" long peppers that are
green at first and then ripen to red. Both colors appear on the
plant at the same time making this variety ornamental as well as
edible. Thai chile peppers (Prik ki nu) are also known as
birdseye chile peppers.
Please note there are several items that are either seasonal or have time
considerations attached, therefore delivery times may vary from our typical
practices and products.
may not be processed for up to 5 business days depending on volume at the time.
We are not responsible
for shipping company errors, accidents, or delays. If it's our
responsibility such as shipping the wrong item, we will be
responsible for replacement, but if it's lost by USPS, Fed Ex, or
UPS, we do not accept the liability. Yes, we will work with you to
exact what ever claim you make, but we are not accepting
responsibility for their mistake/s.
All orders are
subject to availability.
The fresh chile season typically
begins late Aug., or early Sept. and lasts until mid Oct.
Join our newsletter mailing list!