Matures from green to red, very uniform - An early maturing hot pepper. Developed at NMSU by Drs. Matta and Nakayama, 1984. It is a hybridisation between 'Sandia' and a northern New Mexico strain of chile. It has high pungency of 1,500 to 2,000 SHU, and a smooth, well shaped pod that dries well. - Up to 20 peppers on 70 cm high plants. Thin walled uses: Large Stuffing, Roasting, Fried/Stir-Fried, Canning/Processing season: Short Season, 70 days

For authentic Santa Fe green or red chile sauces, use this improved, premium NuMex 6-4 version with higher yields. Peppers are tapering, 6-7 inch long, thick fleshed pods that mature from bright green to red. Used at either stage, they have thick crispy flesh and their lively flavour is mild. The 2-2 1/2 foot plants are early and extraordinarily fruitful, producing twice the yield of any other NuMex variety. Developed at NMSU Chile Pepper Breeding Program in 1990. Mild, about 800SHU. uses: Large Stuffing, Prolific, Roasting, Fried/Stir-Fried, Canning/Processing season: 65 days, Short Season

Matures from green to red, pungent flavor with hint of strawberry - Developed at NMSU Chile Pepper Breeding Program in 1993. uses: Mexican Cuisine, ground powder

A Cayenne variety which resists nematodes.

Developed at NMSU. It yields 23 percent more dry chile than 'New Mexico No. 9'. It was particularly well suited for the processing industry and for producing green chile for the fresh market. The shoulders of the green pods were generally well rounded and smooth. It produced a higher proportion of well shaped pods than 'Anaheim'. In 1957, the 'New Mexico No. 6' was modified, made less pungent, and renamed 'New Mexico 6-4'. season: 80 days

Developed at NMSU Chile Pepper Breeding Program in 1958.
, matures from green to red, flat, fleshy fruits uses: Drying, Large Stuffing, Roasting, Fried/Stir-Fried, Canning/Processing

Developed at NMSU Chile Pepper Breeding Program in 1921. It had uniform pungency and a standard pod size and shape. It became the chile standard until 1950 and helped establish the Mexican food industry in the United States. pods_position: hang

a multicolored jalapeno. The fruit changes from bright green to bright yellow then to orange and finally to red, hot pungency

Mild jalapeno, large, meaty pods. Developed by Dr. Bosland and his team of research specialists at the NMSU in 1997 This is a "No Spice" Jalapeno that has all of the flavor of a traditional jalapeno, but only 1/10 the heat of a regular jalapeno. NuMex primavera is a high yielding cultivar.

Developed by Roy Nakayama at NMSU in 1985. Matures from green to red, pendant pods. It sets fruit under high temperature and low humidity.
- A very mild, but good sized New Mexican type. Excellent for roasting and stuffing pods_position: hang uses: Large Stuffing, Roasting, Fried/Stir-Fried, Canning/Processing season: 80 days