(Capsicum annuum) New Mexico chile originally bred in 1894 has enjoyed a resurgence of popularity over the past few years. Peppers grown in the Hatch Valley of the southwest are sold seasonally in grocery stores throughout the U.S. where they often command a premium price. Why not save some money and grow your own? Large, healthy plants produce heavy yields of large green peppers with a medium heat level. Excellent for stuffing and grilling, but also well-suited for use in fresh or canned salsa. Peppers are initially green and ripen to red when fully mature, but they're delicious at any stage. Flavor is often described as crisp, spicy, subtly sweet and smoky. Medium heat. 75 days to harvest. 25 seeds/pkt. CULTURE: For earliest harvest, start seeds indoors 6-8 weeks before the last frost. Sow seeds 1/4" deep in well-moistened, sterile seed-starting mix. The ideal temperature for pepper seed germination is 85 degrees. For best results, place a growers heat mat beneath trays until germination has occurred. Under ideal conditions, germination should occur in 10-14 days. After danger of frost has passed, set transplants 18-24" apart in rows 24-36" apart.