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22 September 2013

Scoville Heat Units: 2,500-3,000 SHU

This giant chili pepper was introduced by New Mexico State University in the 1970s as a cross between a few different types of local chiles and a Peruvian chile. They measure 10-12” and mature to red, but are usually harvested and used when green. The peppers have actually been listed in the Guinness Book of World Records for being the largest chile ever grown.

The New Mex Big Jim has a mildly spicy flavor and is great for chiles rellenos because of its size. They could also be used in salsa or on salads, or the red ones could be dried to make beautiful ristras. They’re also great for roasting, pickling or just about anything else you can think of.


  1. I am looking everywhere for info on which chili’s are good for making green and red enchilada sauce…
    Does anyone know which ones are commonly used?
    I’m thinking Anaheim because it’s medium spicy….

    1. Michael Hultquist - Chili Pepper Madness

      Amy, I like to use dried Mexican pods – Ancho, Pasilla, Mulato in combination with either red tomatoes or green tomatillos. You can certainly use fresh Anaheim peppers, either red or green, roasted or cooked. You can pop in other peppers as well for heat and flavor variances. Let me know if this helps.

  2. Where can I buy nu Mex chili in Albuquerque?8

    REPLY: Dan, you’d have to look locally. I would think you’d have good access to them? — Mike from Chili Pepper Madness.

  3. Carol Crow

    OMG! I just found you. All these gorgeous chillis! I don’t know where to begin. I’ve only found Anaheim chillis once & that was in London & that’s 4 hours from me. Thanks for being here. I’ll be back later to order…

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