Big Jim Pepper Seeds – Non-GMO Heirloom

500–2,000 Scoville), perfect for roasting, stuffing, and classic Hatch-style green chile. Meaty walls and rich, smoky-sweet flavor make it a Southwest kitchen staple. Who it's for Ideal for gardeners who love New Mexico and Hatch-style green chile and want big, roastable pods with gentle, family-friendly heat. How & when to plant Start seeds indoors 8–10 weeks before your last frost. Sow 1/4 inch deep and keep soil warm at 75–85°F; germination takes 10–21 days. Transplant outdoors once nights stay above 55°F, spacing plants 18–24 inches apart in full sun. Peppers grow as annuals in most regions and are best in USDA zones 4–11 with a long, warm season. Harvest Pods reach full size in about 75–80 days for green chile and roughly 100 days for red-ripe. Pick green for roasting and peeling, or leave on the plant to redden for a sweeter, hotter flavor. Cut pods with scissors to avoid breaking branches. Benefits & uses Big Jim is the go-to pepper for roasting and peeling into green chile, chiles rellenos, sauces, and stews. Its length and thick flesh also make it excellent for stuffing and freezing after roasting. Growing guide: New to this variety? Read our full guide, How to Grow Big Jim Pepper From Seed , for step by step sowing, spacing, and harvest tips.