NuMex Joe E. Parker' is the ideal pepper for roasting, stuffing, or canning, in addition to using fresh. This pepper has thick walls, uniform, 6"-8"-long fruit, with few seeds and big yields! Very productive plants. Peppers turn red when mature. 500-2,500 Scoville heat units (mild).

Days to Maturity: 75 days from transplanting

Family: Solanaceae

Type: Under 5000 Scoville Units, Chile Pepper (Learn more)

Native: Americas

Hardiness: Frost-sensitive perennial grown as an annual

Exposure: Full sun

Plant Dimensions: 24" to 30" tall

Variety Info: 6"–8" long, 1½"–2" wide, thick-walled green peppers, turning to red when mature. Introduced in 1990, 'NuMex Joe E. Parker' is a fairly mild, Anaheim pepper at 500–2500 Scoville heat units. Developed at New Mexico State University, and named for one of the evaluators who helped with its selection.

Attributes: Frost Sensitive, Good for Containers

When to Sow Outside: For Mild Climates only: 2 to 4 weeks after average last frost, when soil temperature is at least 70°F.

When to Start Inside: RECOMMENDED. 8 to 10 weeks before transplanting. Ideal soil temperature for germination is 70°–90°F. Transplant seedlings outside 2 to 4 weeks after your average last frost date, and when daytime temperatures are at least 70°F, and nighttime temperatures are at least 55°F. Mild Climates: May be sown in late summer for fall/winter crop.

Days to Emerge: 10–25 days

Seed Depth: ¼"

Seed Spacing: Start indoors

Row Spacing: 24"–36"

Thinning: Start indoors, plant seedlings 18" – 24" apart outside

Harvesting: Harvest at 6"–8" long when green or red. Red peppers are sweeter. When harvesting, take care to avoid touching the interior of any broken peppers, as the capsaicin is an extreme irritant, especially to the eyes. Wash hands thoroughly after harvesting or wear gloves to harvest peppers.