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