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

This variety is from the smae family as the Habanero and was developed by the Chile Pepper Institute to have all the flavours of a Habanero but less heat. The word 'suave' is Spanish for mellow, smooth or mild. The pods have a citrus like flavour with an orange lemony overtone and an apricot aroma. The heat is in the back of the mouth and throat and not on the lips and tongue. Each plant can yield upto 100 mildly pungent fruits which rate at around 850 units on the scoville scale.

This variety is from the smae family as the Habanero and was developed by the Chile Pepper Institute to have all the flavours of a Habanero but less heat. The word 'suave' is Spanish for mellow, smooth or mild. The pods have a citrus like flavour with an orange lemony overtone and an apricot aroma. The heat is in the back of the mouth and throat and not on the lips and tongue. Each plant can yield upto 100 mildly pungent fruits which rate at around 850 units on the scoville scale.

Developed at NMSU Chile Pepper Breeding Program in 1991. - These cultivars are used to provide a source for making mini-ristras and chile wreaths. Immature fruit color is green, while mature fruit color is orange pods_position: upright uses: ornamental Az NMSU 1991-es Chili Paparika Nemesítési Programjának keretében fejlesztették ki. Jól szárítható, ezért kivállóan alkalmas paprika fûzérek és koszorúk készítéséhez. Az éretlen paprikák elõször zöldek, maj amikor megértek narancs színûek lesznek.

Developed at NMSU Chile Pepper Breeding Program in 1991. - These cultivars are used to provide a source for making mini-ristras and chile wreaths. Immature fruit color is green, while mature fruit color is red pods_position: upright uses: ornamental season: 85 days Az NMSU 1991-es Chili Paparika Nemesítési Programjának keretében fejlesztették ki. Jól szárítható, ezért kivállóan alkalmas paprika fûzérek és koszorúk készítéséhez. Az éretlen paprikák elõször zöldek, maj amikor megértek vörös színûek lesznek.