Container OK

Hot Pepper 'NuMex Big Jim'

Capsicum annuum 'NuMex Big Jim'

blue and white gloves on black wooden table

Developed at New Mexico State University, this record-holding chile can grow up to 12 inches long and holds the Guinness World Record for largest chile pepper. With mild to moderate heat and meaty flesh, it's the ultimate pepper for stuffing, roasting, or making authentic New Mexican cuisine.

Harvest

80-85d

Days to harvest

📅

Sun

Full sun

☀️

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 Hot Pepper 'NuMex Big Jim' in USDA Zone 7

All Zone 7 pepper →

Zone Map

Click a state to update dates

Hot Pepper 'NuMex Big Jim' · Zones 4–11

What grows well in Zone 7? →

Growing Details

Difficulty

Moderate

Spacing18-24 inches

SoilSandy loam with good drainage and organic matter

pH6.5-7.5

Water1-2 inches per week, deep watering preferred

SeasonWarm season

FlavorMild to moderate heat (2,500-3,000 Scoville) with rich, earthy flavor

ColorGreen ripening to red

Size8-12 inches long, 2 inches wide

Zone-by-Zone Planting Calendar

Zone	Indoor Start	Transplant	Direct Sow	Harvest
Zone 1	May – May	July – August	—	October – August
Zone 2	April – May	June – July	—	September – September
Zone 11	January – January	January – February	—	April – June
Zone 12	January – January	January – February	—	April – June
Zone 13	January – January	January – February	—	April – June
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

Succession Planting

NuMex Big Jim keeps producing on the same plant all season once it gets going — 80 to 85 days to first harvest, then you're picking through July, August, and into September in most zones. You don't need to stagger plantings the way you would with lettuce or radishes. One transplant date — April through May in zone 7, after soil temps are reliably above 60°F — is all you need.

The one exception: if you want a concentrated harvest for roasting and freezing, start a second flat of seeds indoors about 3 weeks after your first and transplant both rounds. You'll spread the heavy harvest window by 3 to 4 weeks, which makes a real difference when you're dealing with a big-pod chile that comes in all at once and needs processing before it softens.

Complete Growing Guide

This record-breaking cultivar requires patience and warmth to reach its full 12-inch potential, needing a solid 80-85 frost-free days and consistently warm soil to thrive. Plant seeds indoors 8-10 weeks before your last frost, as NuMex Big Jim germinates slowly compared to standard pepper varieties. Once transplanted, provide full sun and rich, well-draining soil amended with compost, spacing plants 18-24 inches apart to accommodate their bushy 1-3 foot frames. This cultivar is particularly prone to blossom-end rot when watering is inconsistent, so maintain even moisture without waterlogging. Pinch back early flowers before mid-summer to redirect energy toward developing fewer but larger fruits—this variety produces exceptional size when not overburdened with peppers. Watch for spider mites in hot, dry conditions, which stress the plants and reduce yields. Support heavily laden branches with stakes as the characteristic meaty flesh makes mature fruits quite heavy.

Light: Full sun (6 or more hours of direct sunlight a day). Soil: Clay, High Organic Matter, Loam (Silt), Sand. Soil pH: Acid (<6.0), Alkaline (>8.0), Neutral (6.0-8.0). Drainage: Good Drainage. 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: Low. Propagation: Seed. Regions: Coastal, Mountains, Piedmont.

Harvesting

Harvest NuMex Big Jim peppers when they reach their full 10-12 inch length and transition from green to a deep red color, signaling peak sweetness and flavor development. The skin should feel firm yet slightly yielding to gentle pressure, indicating mature flesh ideal for stuffing or roasting. These large chiles can be picked green for a milder taste, but waiting for full red maturity unlocks their rich, earthy character. Practice continuous harvesting by picking mature peppers regularly throughout the season to encourage ongoing flower and fruit production rather than a single concentrated harvest. For optimal results, pick in early morning when peppers are fully hydrated and handle them carefully to avoid bruising their prized meaty flesh.

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: Black, Gold/Yellow, Green, Orange, Red/Burgundy. Type: Berry. Length: 1-3 inches. Width: < 1 inch.

Garden value: Edible, Good Dried, Showy

Harvest time: Summer

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

Storage & Preservation

Store freshly harvested NuMex Big Jim peppers in a cool, humid environment between 45–50°F with 90% relative humidity to maintain quality. A perforated plastic bag in the refrigerator crisper drawer works well and extends shelf life to 2–3 weeks. For longer preservation, freezing whole or diced peppers in freezer bags retains their meaty texture for up to eight months, making them ideal for sauces and roasting later. Roasting and freezing in airtight containers preserves the characteristic earthy flavor particularly well. Drying is traditional for this variety—hang whole peppers to air-dry in warm, ventilated conditions, or use a dehydrator set to 130–150°F until completely brittle. Dried pods string beautifully into ristras for both storage and decoration. Canning roasted flesh or chile sauce requires pressure canning due to low acidity. Because of their large size and thick walls, NuMex Big Jims dry more slowly than smaller peppers; be patient and ensure complete dryness to prevent mold.

History & Origin

Developed at New Mexico State University's agricultural breeding program, the NuMex Big Jim emerged from deliberate selection efforts to create an exceptionally large chile pepper suited to New Mexican growing conditions and culinary traditions. While specific breeder names and exact development dates remain incompletely documented in widely available sources, the variety represents NMSU's broader chile breeding legacy that began in the mid-20th century. The Big Jim was officially released and eventually earned recognition as a Guinness World Record holder for largest chile pepper, cementing its place in both horticultural history and regional food culture as a quintessential New Mexico chile.

Origin: Tropical North and South America

Advantages

+Record-breaking size up to 12 inches makes impressive yields per plant
+Mild heat level perfect for stuffing and roasting without overwhelming heat
+Meaty flesh ideal for authentic New Mexican cuisine and poblano-style dishes
+Moderate 80-85 day maturity allows reliable harvests in most growing seasons
+University-developed variety ensures stable genetics and proven performance

Considerations

-Susceptible to multiple serious diseases including Verticillium wilt and bacterial leaf spot
-High pest pressure from chile thrips, weevils, and spider mites requires management
-Large fruit size demands substantial plant support and careful pruning attention
-Moderate difficulty level means less forgiving for beginning pepper gardeners

Companion Plants

Basil and marigolds are the two companions worth prioritizing here. Basil's volatile oils — linalool and eugenol chief among them — interfere with the host-finding behavior of thrips and aphids at close range, and those are exactly the insects that vector pepper mottle virus into your crop. French marigolds (Tagetes patula specifically) release thiophene compounds from their roots that suppress root-knot nematodes in the surrounding soil over a full season. Plant them as a solid border rather than scattering a few plants randomly; the root exudate effect needs density to add up to anything useful.

Fennel is allelopathic and will stunt peppers planted within a few feet — keep it on the far edge of the garden or out entirely. Brassicas compete aggressively for the same soil nutrients and can harbor Verticillium wilt, which also hits peppers hard. One thing NC State Extension flags that most gardeners don't think about: if you're growing sweet peppers within pollinator range of NuMex Big Jim, cross-pollination can load the sweet pepper seeds with capsaicin — the hotness gene is dominant in Capsicum annuum. The fruit you pick this season won't taste different, but save those seeds and plant them next year and you'll get something considerably hotter than you bargained for.

Plant Together

Basil

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

Marigold

Deters nematodes, aphids, and whiteflies with natural compounds

Tomato

Similar growing requirements and can share support structures

Oregano

Repels cucumber beetles and provides ground cover to retain soil moisture

Parsley

Attracts beneficial insects like hoverflies and parasitic wasps

Carrots

Loosens soil around pepper roots and doesn't compete for nutrients

Nasturtium

Acts as trap crop for aphids and cucumber beetles

Chives

Repels aphids and may improve pepper growth and flavor

Keep Apart

Black Walnut

Produces juglone which is toxic to peppers and causes stunted growth

Fennel

Inhibits growth of peppers through allelopathic compounds

Brassicas

Compete for similar nutrients and may stunt pepper development

Apricot Tree

Can harbor verticillium wilt which easily spreads to pepper plants

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 adaptation to hot, dry conditions with moderate disease resistance

Common Pests

Chile thrips, aphids, pepper weevils, spider mites

Diseases

Chile wilt, bacterial leaf spot, pepper mottle virus, Verticillium wilt

Troubleshooting Hot Pepper 'NuMex Big Jim'

What you'll see, why it happens, and what to do about it.

Sunken, flattened dark patches on the side or blossom end of the fruit — sometimes with black mold developing on the damaged tissue

Likely Causes

Blossom end rot — a localized calcium deficiency in the developing fruit, not always a soil calcium shortage
Inconsistent watering or drought stress that interrupts calcium uptake
High ammonium-nitrogen fertilizer salts competing with calcium absorption

What to Do

1.Water deeply and consistently — 1 to 2 inches per week — and mulch around the base of each plant before dry spells hit to hold soil moisture steady
2.Pull back on high-nitrogen synthetic fertilizers mid-season; switch to a balanced feed with calcium, or side-dress with gypsum (calcium sulfate)
3.Test soil pH and keep it in the 6.5–7.5 range where calcium stays available to the roots

Yellow mosaic patterning or distorted, crinkled new growth on plants that otherwise look adequately watered and fed

Likely Causes

Pepper mottle virus (PepMoV) — spread by aphid feeding, especially in crowded plantings
Aphid populations left unmanaged, carrying the virus from plant to plant in quick succession

What to Do

1.Remove and bag any heavily infected plants immediately — there's no cure once a plant is infected, and it will keep seeding the virus into neighboring plants
2.Knock aphid colonies off healthy plants with a firm spray of water, then follow up with insecticidal soap if populations rebound within a few days
3.Next season, interplant with marigolds or nasturtiums early to disrupt aphid pressure before it builds, and avoid siting NuMex Big Jim downwind of other Capsicum annuum varieties

Frequently Asked Questions

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

NuMex Big Jim requires 80-85 days from transplant to first harvest, plus 6-8 weeks for indoor seed starting, totaling approximately 4-5 months from seed to mature pepper. In shorter growing seasons, start seeds indoors in late February or early March to ensure adequate time for full development before fall frost.

Can you grow NuMex Big Jim peppers in containers?▼

Yes, but use large containers of at least 20-gallon capacity to accommodate the extensive root system and support heavy fruit production. Provide sturdy staking and expect slightly smaller peppers than ground-grown plants. Container growing works especially well in northern climates where you can move plants indoors before frost to extend the harvest season.

What does NuMex Big Jim pepper taste like compared to other chiles?▼

NuMex Big Jim offers mild to moderate heat (2,500-3,000 Scoville units) with a rich, earthy flavor characteristic of New Mexican chiles. It's significantly milder than jalapeños but more flavorful than bell peppers, with a meaty texture perfect for stuffing and a complex taste that develops beautifully when roasted.

Is NuMex Big Jim good for beginners to grow?▼

NuMex Big Jim is moderately challenging and better suited for gardeners with some pepper-growing experience. While the plants are relatively forgiving once established, the long growing season, staking requirements, and specific heat needs for germination can be challenging for complete beginners. Start with smaller pepper varieties first if you're new to gardening.

When should I plant NuMex Big Jim pepper seeds?▼

Start seeds indoors 6-8 weeks before your last expected frost date, typically in late February to mid-March for most temperate zones. Seeds need consistent soil temperatures of 80-85°F for germination. Transplant outdoors only after soil temperatures reach 65°F and nighttime temperatures stay above 55°F consistently.

NuMex Big Jim vs Anaheim peppers - what's the difference?▼

NuMex Big Jim is essentially a super-sized version of traditional Anaheim chiles, bred specifically for larger size while maintaining similar mild heat levels and flavor profiles. Big Jim peppers can reach 12+ inches compared to Anaheim's typical 6-8 inches, have thicker walls, and require longer growing seasons but offer the same versatility for roasting and stuffing.