The hottest of all NuMex varieties. A legerõsebb 'NuMex' változat.

This is listed in the Guinness Book of Records the world's largest chile. It is a cultivated version of the New Mexican chile. It was developed in 1975, by Dr Nakayama at NMSU, to be a huge, medium-heat chile produced on a disease-resistant plant. At first it was the size of a banana, but it soon became available at about 30.5 cm long, and recent specimens have been reported at 43 cm. Heat level 6 although the major drawback to this cultivar is the variability in pungency. Plant to plant variation in pungency is quite great. - These extremely large green chiles are for those who like a spicier chile relleno pods_position: hang uses: Large Stuffing, Prolific, Roasting, Fried/Stir-Fried, Canning/Processing season: 80 days

Designed by Paul Bosland of New Mexico State University to celebrate its 100th anniversary. This purple ornamental is completely edible. Matures from purple to yellow to orange to red, upright pods with purple foliage, Uses: Ornamental pods_position: erect uses: ornamental (edible) season: 70 days

Developed by Paul W. Bosland and Jaime Iglesias at NMSU in 1989. -Matures from green to red, pendant pods have medium thick flesh, also known as Spanish Paprika - A New Mexican chile that was bred to have absolutely no heat. Great for chile rellenos and green chile sauces for those who like the roasted flavor without the heat. pods_position: hang uses: Large Stuffing, Roasting, Fried/Stir-Fried, Canning/Processing

Grows to 3 inches long. Yellow in colour with a rounded tip.

Developed at NMSU Chile Pepper Breeding Program in 1988. This variety is grown primarily as an ornamental chile. This cultivar originated from a cross between 'Permagreen' and 'New Mexico 6-4'. It is similar in pungency to 'New Mexico 6-4'. uses: Ornamental season: 65-90 days

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.