Big Jim Pepper is an open-pollinated pepper variety that produces massive, medium-hot peppers that are a signature of Mexican and latin cuisine. Developed by New Mexico State University, this variety is very popular in New Mexico where it is used for making sauces, roasting and the best Chile rellenos! These peppers have a medium heat that’s not overwhelming, but packed with flavor!
Big Jim Pepper produces up to 30 peppers per plant. The peppers are initially green and will ripen to a deep red color if left on the plant. Fruits may be used when green, but will develop a more intense flavor if allowed to turn red. The fruits have thick walls and average 7-8″ long. Unlike other pepper varieties, all the fruits will tend to ripen at the same time for easier harvesting.
Peppers are in the nightshade family along with tomatoes and eggplant. Plants in the nightshade family are susceptible to blossom end rot, which is a result of a calcium deficiency. To prevent or alleviate this problem, apply pelleted gypsum at the base of the plant at bloom set. Peppers do best when transplanted, as the germination time can be longer than most vegetable seed. Peppers grow very well in our heavy-duty seed starting trays. Plants should be started 4-6 weeks before the intended outdoor planting date.
If conditions outside are favorable, transplants may be planted directly from our 162 cell trays. If conditions are still too cold for planting peppers, transplants may be “stepped-up” to 4″ pots to allow more room to grow. Peppers can produce heavy fruits and will require some form of support to keep the plant upright. We recommend using the Florida Weave trellising technique that involves using stakes and twine along the row. This ensures that plants and fruits stay off the ground, reducing the possibility of disease and keeping fruits clean.
Big Jim Pepper Planting Information
Planting Method: transplant
When to Plant: after last frost
Planting Depth: 1/4″
Seed Spacing: 2′
Row Spacing: 3-4′
Days to Maturity: 80
Disease Resistance: None