Heat: Medium (1,500-2,500 Scoville Units)
Big Jim variety, developed by Roy Nakayama of NMSU. James A Lytle of Hatch, NM did the field work under the supervision of Roy Nakayama. The New Mexico Crop Improvement Association released the original Big Jim variety in 1975 and named it Big Jim in honnor of James A. Lytle, who passed away in 1970.
Big Jim has uniform, medium pungency levels with a distinctly pleasing green chile flavor. A southwest favorite for making outstanding chile rellenos, green chile enchiladas, and many other flavorful green chile dishes.
The fresh, red pod, when roasted and peeled, with their bright, red color, splendid fresh flavor, and touch of sweetness makes delicious, red chile sauce for a number of red chile dishes.
The dry, red chile pod makes wonderful red chile sauce as does the chile powder. Used in many dishes such as enchiladas, huevos rancheros, chile con carne, and other red chile recipes. Big Jim is a popular chile variety due to its medium heat and the eye-appealing size of the chile pods.
