Hatch Red Medium – Authentic red chile flavor with mild to medium heat! This chile has been grown in the Hatch Valley of southwest New Mexico for over a century. Hatch is a term describing several different green chile varieties ranging from mild to extra hot that are grown in the Hatch region of New Mexico.

This Hatch Joe E. Parker variety is perfect for roasting. Also, great for making red chile sauce or pungent red chile powder from the dried red pods.

This variety has thick flesh with heat that can range from mild to medium. Chiles are 8″ long on productive 30” plants. A very heavy yielding chile pepper. It turns quickly from green to red. Fresh red chile is perishable and difficult to find in grocery stores. Grow your own and pick it at peak maturity. Capsicum annuum (80 days)

Heat Level: Mild to Medium Scoville 1000-3000

~ Packet contains 30 seeds.

In early spring, start seeds indoors 8 weeks prior to warm nightly temperatures. Place the seeds in sterile media and cover 1/4” deep. Provide 85°F bottom heat, bright light, and keep moist at all times. Seeds will germinate in 7 – 21 days. Transplant seedlings into pots and grow until there are 6 true leaves on the plant. Plant them directly into rich soil, 30” apart, or into large 5-gallon containers. Chiles can be harvested when full size and green. If left on the plant for a couple more weeks, the chiles will turn red at full maturity and have more flavor.

*Technically, to call any of these chiles “Hatch Chiles,” they must be grown in the Hatch region of New Mexico. But we still think they taste great when grown all over the world, plus fresh homegrown chile is always extra-delicious and it’s often hard to get New Mexican chile around the world! So this is way you can grow a little bit of New Mexico in your garden, no matter where you live.