Discover the world-famous

NM Chile Cultivars

Our chile is unique and unlike anything else in the nation, and the world. Explore the unique chile cultivars that make the taste and tradition of New Mexican chile cuisine.

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Our Pedigree Doesn’t Mess Around

Most have heard of Hatch chile— which we love— but there are so many other cultivars to enjoy. From mild, to hot, to mouth on fire… our chile doesn’t mess around. Each cultivar has its uniqueness and place in our dishes.

New Mexico No. 9

Origin: 1921

Before Fabian Garcia developed ‘New Mexico No. 9,’ there was little consistency in shape or taste of chile in the Southwest. No. 9 deeply influenced the commercial chile industry in our state and is the basis for many New Mexico style varieties still grown today.

New Mexico No. 6

1950

The next big chile pod after No. 9. It produced a high proportion of large, smooth, thick-fleshed pods that ranged from 6 to 8 inches in length and averaged 2 inches in width. It is still a popular cultivar even if it is less spicy than other traditional pods.

Sandia

1956

The cultivar originated from a hybridization between ‘New Mexico No. 9′ and a California Anaheim-type cultivar. It does well during high temperature periods.
It is good for drying, it is considered hot, and it is popular within home gardeners.

NuMex Big Jim

1975

Released by Dr. Roy Nakayama in 1975, ‘NuMex Big Jim’ is listed in the Guinness Book of Records as the world’s largest chile. Because of the large pods, the cultivar is a favorite of home gardeners and chefs for making chile rellenos, a stuffed chile pod.

Española Improved

1984

This pod is a product of the work of Roy Nakayama and Frank Matta at NMSU’s Alcalde Science Center, bred for early harvest. In 2021, the National Aeronautics and Space Administration (NASA) selected this chile pod to experiment with “space crops” in the Space Station.

NuMex Bailey Piquin

1991

‘NuMex Bailey Piquin’ is the first machine-harvestable piquin ever developed. Dried fruit powder has a heat level of 97,000 SHU (New Mexican pods range usually range from 1,000 to 2,000 SHU), making it the spiciest cultivar developed within the state.

NuMex Piñata

1998

‘NuMex Piñata’ takes its name from the transition of colors the fruit undergo as it matures. It makes for a colorful salsa, and preserves the taste of traditional jalapeños while being one of New Mexico’s spiciest cultivars.

NuMex Heritage 6-4

2002

Developed at New Mexico State University, ‘NuMex Heritage 6-4’ has a medium heat level (1,500 SHU) and captures the traditional flavor, pod length, and thickness of chile pods grown in New Mexico during the mid 20th century.