Heirloom

Anaheim 'Hatch Big Jim'

Capsicum annuum 'Hatch Big Jim'

The king of New Mexico chile peppers, this legendary heirloom produces enormous 8-12 inch peppers with the authentic Hatch flavor that's essential for true southwestern cuisine. Developed at New Mexico State University, Big Jim holds the Guinness World Record for largest chile pepper and delivers mild to moderate heat with complex, earthy flavors that become sweet and smoky when roasted. This is the pepper that puts Hatch, New Mexico on the culinary map every harvest season.

Harvest

80-90d

Days to harvest

📅

Sun

Blossom-End Rot of Tomato

☀️

Zones

4–11

USDA hardiness

🗺️

Height

1-3 feet

📏

Planting Timeline

Zone:

Jan

Feb

Mar

Apr

May

Jun

Jul

Aug

Sep

Oct

Nov

Dec

Start Indoors

Transplant

Harvest

Start Indoors

Transplant

Harvest

Showing dates for Anaheim 'Hatch Big Jim' in USDA Zone 7

All Zone 7 pepper →

Zone Map

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Anaheim 'Hatch Big Jim' · Zones 4–11

What grows well in Zone 7? →

Growing Details

Difficulty

Easy to Moderate

Spacing18-24 inches

SoilWell-drained sandy loam, tolerates alkaline soil

pH6.5-7.5

Water1-2 inches per week, deep watering

SeasonWarm season

FlavorMild to moderate heat (500-2,500 SHU) with earthy, complex flavor that's sweet when roasted

ColorLight green maturing to red

Size8-12 inches long, 2-3 inches wide

Zone-by-Zone Planting Calendar

Zone	Indoor Start	Transplant	Direct Sow	Harvest
Zone 3	April – April	June – July	—	September – October
Zone 4	March – April	June – June	—	September – October
Zone 5	March – March	May – June	—	August – October
Zone 6	March – March	May – June	—	August – October
Zone 7	February – March	April – May	—	July – September
Zone 8	February – February	April – May	—	July – September
Zone 9	January – January	March – April	—	June – August
Zone 10	January – January	February – March	—	May – July

Complete Growing Guide

Light: Blossom-End Rot of Tomato, Pepper, and Watermelon. Soil: Clay, High Organic Matter, Loam (Silt), Sand. Soil pH: Acid (<6.0), Alkaline (>8.0), Neutral (6.0-8.0). Drainage: Good Drainage. Water: KAP-sih-kum AN-yoo-um. Height: 1 ft. 0 in. - 3 ft. 8 in.. Spread: 0 ft. 6 in. - 1 ft. 0 in.. Spacing: 12 inches-3 feet. Growth rate: Medium. Maintenance: 'Aurora', 'Basket of Fire', 'Black Pearl', 'Buena Mulata', 'Calico', 'California Wonder', 'Candelabra', Cerasiforme Group, 'Chilly Chili', Conioides Group, 'Early Jalapeno', Fasciculatum Group, Grossum Group, 'Hot Returns', Longum Group, 'Mad Hatter', 'Purple Flash', 'Sweet orange', 'Sweet Sunset'. Propagation: Seed. Regions: Coastal, Mountains, Piedmont.

Harvesting

Fruits are a non-pulpy berry and vary considerably across cultivars. Some are long, thin, bright red, and spicy; others are thick, large, and sweet-tasting; others still are small and in ornamental shapes and colors, grown as decoration.

Color: 'Aurora', 'Basket of Fire', 'Black Pearl', 'Buena Mulata', 'Calico', 'California Wonder', 'Candelabra', Cerasiforme Group, 'Chilly Chili', Conioides Group, 'Early Jalapeno', Fasciculatum Group, Grossum Group, 'Hot Returns', Longum Group, 'Mad Hatter', 'Purple Flash', 'Sweet orange', 'Sweet Sunset'. Type: Berry. Length: 1-3 inches. Width: < 1 inch.

Garden value: Edible, Good Dried, Showy

Harvest time: Summer

Bloom time: Summer

Edibility: Fruits edible, but spiciness is unpredictable in intensity.

Storage & Preservation

Fresh Hatch Big Jim peppers keep 1-2 weeks refrigerated in perforated plastic bags in the crisper drawer. For traditional southwestern preservation, roast peppers over open flame or under broiler until skins blister and char. Peel, seed, and freeze in portions for year-round use - properly roasted and frozen Hatch chiles maintain quality for 10-12 months.

Whole fresh peppers can be frozen without blanching, though the texture becomes soft upon thawing, making them perfect for cooking but not fresh eating. For drying, string peppers on ristras (traditional pepper strings) in hot, dry climates, or use a dehydrator at 125°F until leathery. Pickled Big Jims make excellent gifts - slice and pack in vinegar brine with garlic and spices.

History & Origin

Origin: Tropical North and South America

Advantages

+Disease resistance: Deer, Drought, Heat
+Attracts: Songbirds
+Wildlife value: Birds are immune to the capsaicin in peppers and can safely eat the fruits with no ill effects. Therefore, these plants may attract birds. Host plant for Potato Tuber Moth.
+Edible: Fruits edible, but spiciness is unpredictable in intensity.

Companion Plants

Plant Together

Basil

Repels aphids, spider mites, and thrips while potentially enhancing pepper flavor

Tomatoes

Share similar growing requirements and can help deter pests through companion effect

Oregano

Repels aphids, spider mites, and cabbage moths while attracting beneficial insects

Marigolds

Deter nematodes, aphids, and whiteflies with their strong scent

Carrots

Help break up soil and don't compete for nutrients, good use of space

Onions

Repel aphids, spider mites, and other pests with sulfur compounds

Parsley

Attracts beneficial insects like hoverflies and parasitic wasps that control pests

Nasturtiums

Act as trap crop for aphids and cucumber beetles, protecting peppers

Keep Apart

Black Walnut

Releases juglone toxin that inhibits pepper growth and can cause wilting

Fennel

Inhibits growth of peppers and most vegetables through allelopathic compounds

Brassicas

Compete heavily for nutrients and can stunt pepper growth and fruit production

Nutrition Facts

Calories

27kcal(1%)

Protein

1.66g(3%)

Fiber

3.4g(12%)

Carbs

5.35g(2%)

Fat

0.45g(1%)

Vitamin C

82.7mg(92%)

Vitamin A

17mcg(2%)

Vitamin K

9.5mcg(8%)

Iron

0.46mg(3%)

Calcium

14mg(1%)

Potassium

256mg(5%)

Per 100g serving. % Daily Value based on 2,000 calorie diet. Source: USDA FoodData Central (FDC #169394)

Pests & Disease Resistance

Resistance

Good heat tolerance, moderate disease resistance

Common Pests

Pepper weevil, aphids, spider mites, corn borers

Diseases

Bacterial leaf spot, chile wilt, powdery mildew, verticillium wilt

Frequently Asked Questions

How long does Hatch Big Jim take to grow from seed?▼

Hatch Big Jim takes approximately 110-130 days from seed to harvest. Start seeds indoors 8-10 weeks before your last frost, then expect 80-90 days from transplanting to first green pepper harvest. The long season requirement makes this variety challenging in short-season climates without season extension techniques.

Can you grow Hatch Big Jim peppers in containers?▼

Yes, but use large containers at least 20 gallons with excellent drainage. The plants grow 24-36 inches tall and produce heavy fruits requiring strong support. Container growing works best in zones 8-10 or with season extension. Use quality potting mix, provide consistent moisture, and stake securely since container plants are more prone to tipping.

What does Hatch Big Jim taste like compared to other peppers?▼

Hatch Big Jim offers mild to moderate heat (500-2,500 SHU) with distinctive earthy, complex flavor that's sweet and smoky when roasted. Unlike generic Anaheim peppers, authentic Hatch varieties have mineral-driven terroir from New Mexico's high desert growing conditions, creating deeper, more nuanced flavor impossible to replicate elsewhere.

When should I plant Hatch Big Jim pepper seeds?▼

Start seeds indoors 8-10 weeks before your last frost date, typically January-March depending on your location. Transplant outdoors only after soil reaches 65°F and nighttime temperatures stay above 55°F consistently. In zones 9-10, you can direct sow in late spring, but most gardeners achieve better results with transplants.

Is Hatch Big Jim good for beginners?▼

Hatch Big Jim rates as easy to moderate difficulty. While the plants are relatively low-maintenance once established, they require specific conditions: long hot season, consistent watering, and proper staking. Beginners in warm climates (zones 8-10) should find success, but those in cooler regions may want to start with shorter-season pepper varieties first.

How big do Hatch Big Jim peppers actually get?▼

Hatch Big Jim peppers typically reach 8-12 inches long and 2-3 inches wide, with record specimens reaching over 13 inches. Individual pepper size depends on growing conditions, plant health, and harvest timing. The largest peppers develop early in the season when plants have maximum energy, with later fruits often slightly smaller but still impressively large.