The Gentle Giant: All About the Big Jim Chile Pepper

Among the fiery pantheon of New Mexico chile, the Big Jim stands out as a gentle giant. While Hatch chiles are synonymous with the region, it’s the Big Jim that offers versatility and a milder heat profile, making it a favorite among those who love chile flavor without overwhelming spice. In the realm of peppers, the Big Jim embodies approachability, perfect for introducing newcomers to the world of New Mexican cuisine or adding a subtle smoky depth to everyday dishes.

A Hybrid with Heritage

The Big Jim’s story begins in 1975 at New Mexico State University. Dr. Roy Nakayama, a renowned chile breeder, worked in collaboration with Jim Lytle, a local farmer, to develop this unique breed. Their goal was to create a larger and milder variation of the iconic New Mexican chiles. The result was a hybrid, a cross between native New Mexican chiles and a Peruvian pepper, aptly named the “Big Jim” in honor of its co-creator.

What sets the Big Jim apart is its size. These peppers boast impressive lengths, often reaching over a foot long. I’m a tall guy with long arms, and some Big Jim peppers are almost as big as my forearm! Their elongated, tapered shape offers ample room for stuffing and grilling, making them an ideal choice for those iconic chile rellenos. Don’t let their size intimidate you; these chiles pack a surprisingly gentle heat. The Scoville heat unit scale, a measure of a pepper’s capsaicin content, places the Big Jim in the mild to medium range, typically between 500 and 3,000 SHU. This makes it far less fiery than a jalapeño, offering a pleasant level of warmth rather than tongue-searing spiciness.

Although Big Jim was formerly the largest chili pepper in the world according to Guinness, it no longer holds the title of longest chili, which is currently held by a Joe’s Long Cayenne pepper grown by Jürg Wiesli at 19.881 inches! It’s also not regarded as heaviest anymore either. The current heaviest chili pepper on record was a massive poblano grown by Paul Davies in the UK that weighed just a bit over a whole pound. Regardless of not being the biggest anymore, Big Jim still holds a special places in the hearts of New Mexicans and those who love our cuisine.

Beyond the Heat: A Flavor Profile to Savor

The Big Jim isn’t just about size and a gentle disposition. Like its New Mexican brethren, it brings a unique flavor profile to the table. Roasting is where the magic happens, unlocking the pepper’s smoky sweetness and intensifying its character. Imagine the aroma of Big Jims blistering over an open flame or under a hot oven broiler; their skins charring, releasing a sweet and earthy fragrance that fills the kitchen. When we roast on our barrel roasters, the full smell of New Mexico is unleashed!

When tasted, you’ll discover a slightly sweet note followed by a pleasant warmth that lingers without overpowering. This makes the Big Jim incredibly adaptable. It adds depth to salsas, sauces, soups, and stews without dominating the other flavors.

Culinary Versatility: The Big Jim Advantage

In the kitchen, the Big Jim shines in its versatility. Here’s where this mild giant takes center stage:

• Chile Rellenos: The true test for a Big Jim. Their generous size creates the perfect vessel for cheese fillings – Monterey Jack, cheddar, or a blend of your favorites. The milder heat complements the cheese’s richness without competing. Imagine biting into a crispy chile relleno – a molten cheese center against the smoky sweetness and mild spice of the pepper. Big Jim is a thick meaty chile, which gives a great texture contrast.
• Green Chile Sauce: A green chile sauce with Big Jim won’t burn your face off, but still give a nice bit of spice to a dish. If you want more spice, consider adding a couple hotter varieties, like Sandia, Miss Junie, or even Lumbre chile to your sauce, or use a hotter chile powder to calibrate the heat level.
• Stuffed and Grilled: Grilling enhances the Big Jim’s smoky flavor. Cored and stuffed with seasoned ground meat, rice, vegetables, or even quinoa, Big Jims become a flavorful and satisfying main course. The possibilities are endless! Although this isn’t a common recipe for many New Mexicans, I think it is a really nice way to change it up a little. Think of it like a stuffed bell pepper, but way better!
• Sauces and Salsas: Whether diced and incorporated into a chunky salsa or blended into a smooth sauce, Big Jims add a subtle chile presence and a smoky depth to your favorite recipes. Think of a rich tomato sauce simmered with roasted Big Jims, creating a base for enchiladas or huevos rancheros. Big Jim and Hatch chile in general play a great role as both a star or supporting character in a dish.
• Beyond New Mexican Cuisine: Don’t limit the Big Jim to just New Mexican flavors. Their sweeter notes and mild heat profile shine in a wide range of dishes. Incorporate them into a spicy and smoky stir-fry, grill them alongside seasonal vegetables, or toss them into pasta dishes for an unexpected twist.

Growing Your Own Big Jims

The Big Jim pepper’s mild heat and large size have made it a favorite in home gardens. They’re relatively easy to grow and thrive in warm, sunny climates. Watching your Big Jims transform from tiny green pods to impressive red giants is a rewarding experience, and the flavor of fresh homegrown chiles is unmatched. In case you would like to grow Big Jim, you can follow our guide to growing chile!

From Field to Fiesta

The Big Jim chile pepper isn’t just a delicious ingredient; it’s a culinary ambassador of New Mexico. Its gentler heat and smoky sweetness invite everyone to the table, a testament to the versatility and approachability of its state’s rich chile culture. So, next time you’re craving a taste of the Southwest, remember the Big Jim. They might not set your mouth on fire, but they’ll ignite your kitchen with a world of creative possibilities and that unmistakable smoky charm of New Mexican cuisine. There are plenty of chile festivals and events all around New Mexico like the Hatch Chile Festival, and Big Jim always plays a big role. It is a great approachable heat level for many, and the size and meatiness make it a great chile worth celebrating!

Big Jim Green Chile at Farmers Chile Market

For us at Farmers Chile Market, the chile season is like a 3 month long fiesta, going the months of August, September, and October. During this time, we roast up all different kinds of chile, including Big Jim. It is our Medium chile variety, and our second biggest seller. As the majority of our customers are local New Mexicans, Hot varieties are our most popular. Whatever your flavor preference, we should have it available for you every day of the chile season. This 2024 chile season, we will be roasting from August 2nd, and will almost certainly have Big Jim right away! Thanks for making us your choice to get roasted green chile in Albuquerque for 47 years and counting. We hope to be your favorite place to get green and red chile in Albuquerque