NEW MEXICO 6-4: You get 40+ mild heat chile seeds from Hatch, New Mexico. A non-GMO heritage variety introduced in 1956 yields a bumper crop of 6-8 inch peppers. NM6-4 chilies are rated at 500-1000 Scoville Heat Units. NM6-4 is one of the top commercially grown varieties in the State. MICRO-SEEDVAULT: Seeds are delicate living things that were not designed for the rigors of e-commerce. Your seeds are packed in a reusable/recyclable screw top aluminum container that protects them through the dangers of the delivery process; plane flights, truck rides, conveyor belts, and the icy grip of a robot’s claw. Your seeds should arrive safe and happy, just as they were packed in Tularosa, New Mexico. NO PLASTIC: Call us “old school”, but our seeds are never shipped, stored, or packed in plastic to avoid exposure to off-gassing compounds. Your seeds are packed into the food-grade aluminum Micro-Seedvault with 100% organic, chemical free cotton which keeps them stable, absorbs ambient moisture, and provides some protection from thermal shock. All of the product packaging can be composted, recycled and/or reused. WE’VE GOT YOUR BACK: New Mexico chile seeds are the only thing we sell. That’s our passion and we want you to have a successful harvest. To help, we’ve placed QR codes on the packaging and the Micro-Seedvault that take you directly to our website. There, you will have all the information you need to germinate and grow healthy plants, harvest and process your crop (roast green chilies and dry red chilies), and prepare authentic New Mexican recipes using your fresh chiles. Your seeds remain viable for 2-3+ years if stored in the Micro-Seedvault in a cool (temperature wise) and environmentally stable location. See "Additional details" tab below for more information.

New Mexico chiles are the soul of Southwestern cuisine and a proud emblem of the Land of Enchantment, developed over a century ago at New Mexico State University through the groundbreaking work of horticulturist Dr. Fabian Garcia, Dr. Roy Nakayama and later breeders who refined native landraces into consistent, flavorful varieties. These long, slender pods of the Capsicum annuum species thrive in New Mexico’s high-desert terroir—intense daytime sun and cool nights concentrating sugars and aromatics that deliver a signature earthy, slightly sweet, smoky taste unlike any other pepper in the world. Whether picked bright green for their crisp, vegetal bite or left to ripen to a deep, glossy red for richer sweetness and intensified heat, New Mexico chiles anchor iconic dishes like green chile stew, enchiladas, posole, and breakfast burritos, while dried pods become ristras, powders, or sauces that fill kitchens with unmistakable fragrance. Rich in vitamins A and C, they offer more than heat; they carry a living agricultural legacy that has earned regional pride and global acclaim, especially when grown in the storied Hatch Valley. For gardeners and cooks alike, planting New Mexico chile seeds means growing not just peppers but a piece of cultural heritage that turns every harvest into a celebration of flavor, tradition, and the unique spirit of the Southwest.

New Mexico 6-4

Developed in 1957 at New Mexico State University by refining the earlier New Mexico 6 into a milder, more approachable classic, New Mexico 6-4 remains a true heirloom favorite for its gentle heat (typically 300–1,500 Scoville Heat Units) and authentic New Mexican flavor profile. The smooth, 6- to 8-inch pods roast beautifully to reveal a balanced, earthy sweetness with just enough warmth to satisfy without overwhelming, making this high-yielding variety perfect for green chile sauces, stews, casseroles, and canning. Home gardeners love its reliability and productivity, while chefs prize it as the dependable foundation for everyday Southwestern cooking that lets the chile’s natural taste shine through every bite.