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The Chiles

 

MILD New Mexico 6/4’s  For beginners. Our mild has very little to no heat.  My family snacks on the thawed roasted Chiles like fruit.  After roasting, the flavor is enhanced.  They make a great addition to a steak. 

BIG JIM  Not too hot but a little bite. Closer in heat to the 6/4's than to the Sandia.  ABC KVIA-TV,  in Las Cruces New Mexico, reported recently that a local farmer grew a Big Jim to about 15.5 inches from top of the stem to the bottom, breaking the current record of 13 inches.  The peppers have actually been listed in the Guinness Book of World Records for being the largest chile ever grown.  The Big Jim is great for chiles rellenos because of their massive size. Some say they make the best salsa. Put them on a salad.  Ristras are often made with red Big Jims. They’re fun to roast on the BBQ grill.  

SANDIA Now we are in the heat. This New Mexican chile, the Sandia, grows to 6-7 Inches. They are often compared to the Anaheim pepper. They have some good kick. Lots of heat. Want hot salsa? Sandia is your pepper.

BARKER Extra HOT!  Yes, these are hotties but do not dismiss the flavor. The Sandia may have the most robust flavor of all Chiles. They get to about 6 to 7 inches.  Great to use when you need the extra heat. Barkers love the New Mexican heat and growing conditions. Truly a New Mexican treasure. Still need hotter?  Let them turn RED!

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