Quick Info
Feb – March
10 – 21 days
April – June
2 – 2 1/2 feet
70 days – Green80 days – Red
Heritage Chile
NuMex Joe E Parker
NuMex Joe E Parker
Quick Info
Feb – March
10 – 21 days
April – June
2 – 2 1/2 feet
70 days – Green80 days – Red
Our favorite authentic New Mexico style chile with long, straight, 6-7 inch meaty pods, a medium heat level and rich, full flavor. Early-producing plants have heavy, consistent yields, and dense foliage that protects pods from sunburn. Harvest thick-walled, juicy pods at either the green or red stage. Perfect for memorable green or red chile, wonderful salsas, or for grilling, sautéing or adding gentle heat to any dish. A perfect choice for chile aficionados who love to cook!
Seed Count: Approx. 47-50 / Weight: 300 mg
- SKU:5028
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Quick Info
Feb – March
10 – 21 days
April – June
2 – 2 1/2 feet
70 days – Green80 days – Red
GROWING INSTRUCTIONS
START SEEDS INDOORS
In early spring, start seeds indoors 6-8 weeks before night temps reach 55°F (13°C) range. Sow seeds 1/4 inch deep and 1 inch apart in seed starting mix. Keep moist but not soggy and very warm, 80-85°F (27-29°C). Provide a strong light source until ready to plant outside. When seedlings are 2 inches tall, transplant into individual 4 inch pots. Maintain at 70-75°F (21-24°C). Feed with half-strength fertilizer every 2 weeks until weather is warm enough to gradually acclimate seedlings to outdoor conditions. Transplant 2-2½ feet apart into rich soil in full sun.
GROWING NOTES
Do not transplant chiles outdoors until night temperatures stay securely above 55° (13°C). Prepare soil well with aged manure or compost. Plant only robust seedlings with well developed roots. Mulch well to maintain even soil moisture. Stake or cage chile plants to support their heavy fruit sets. Keep weeded, watered and feed monthly throughout the growing season.
HARVEST AND USE
Harvest when chiles have a high gloss by cutting, not pulling, them from the plant. Color develops as chiles mature; pick green or allow to color up to rich red. Enjoy in all kinds of delicious salsas, fajitas, chile rellenos, rich sauces, rubs, soups or stews. Use fresh, or roast and remove skins. Freeze roasted chilies for future use.