The New Mexico 6-4 is an heirloom Capsicum annuum chile developed in 1957 at New Mexico State University for its thick flesh, uniform pods, and balanced mild-to-medium heat. It delivers a classic lightly pungent, earthy flavor with onion-garlic notes and subtle sweetness, especially when roasted. This foundational New Mexican variety remains a staple for green chile stew and Southwestern cuisine.
New Mexico 6-4 peppers produce long, tapered pods 6 to 8 inches in length with smooth skin, thick flesh walls, and a blunt tip. Immature pods are medium green, ripening to bright red. The flavor is lightly pungent and crisp when fresh, developing rich earthiness, smokiness, and sweetness upon roasting or drying. Originally selected from New Mexico No. 6 to lower heat levels for wider appeal, it became prized for its meaty texture ideal for roasting, peeling, canning, and stuffing. The 2012 NuMex Heritage 6-4 rehabilitation from stored original seeds restored superior aroma, yield, and traditional flavor while retaining the pod type. In cuisine it excels in green chile stew, enchiladas, salsas, burritos, and red chile sauces or powder when mature. It offers reliable performance in warm climates and is often grown under the Hatch designation when produced in the Hatch Valley.
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Developed in 1957 by Fabián García at New Mexico State University by reducing the heat of the hotter New Mexico No. 6 cultivar. It gained popularity for thick flesh suited to roasting and processing while retaining traditional New Mexican flavor. The NuMex Heritage 6-4 released in 2012 rehabilitated the original using cryogenically stored seeds to restore purity, aroma, and yield after decades of deterioration in commercial lines.
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Reach out →When green, it has a crisp, vegetal flavor with subtle spice and sweetness; roasting enhances its earthy, smoky profile with rich aroma.
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