New Varieties of Chile

Diego the Chile Cowboy

Diego the Chile Cowboy at the Dixie Chile Ranch

 ¡Hola, amigos!

Last time I wrote I promised to tell you about the new varieties of chile we’ll have for you this coming growing season. So hold onto your sombrero!
The first Chile you’ll see in our corral is an Heirloom Anaheim Chile from Baker Creek Heirloom Seeds. It’s the mildest-mannered chile in the herd, packed with flavor without all the heat. But don’t think for a minute it won’t make your eyebrows rise.
Scoville heat rating: 500 to 1000 units

Our second chile is the Anaheim NuMex Joe E. Parker. A plump, meaty 8 to 10 inches long with a temperature level set at medium. It’s great in salsas, as a roasted green chile or a dried red chile for powder.
Scoville heat rating: 900 to 1,500 units

Next up to be roped and branded is the Anaheim NuMex Heritage Big Jim. The biggest chile pepper we grow at 12 to 14 inches long, has a consistent hot temperature level, but packed with flavor. Makes the very best chile relleños (peppers stuffed with cheese, or meat and cheese and then battered and fried), great for roasting and freezing, or a tasty chile powder. Once it turns bright red, make it into an excellent home-canned hot pimento, Or it can be laid out in groups, dried, tied in ristras and hung in storage for later use.
Scoville heat rating: 1,500 – 2,500 units

The fourth chile variety in our herd is the NuMex Vaquero. This is our smallest chile, a jalapeño by ancestry, but bred to be hot by nature with more flavor than full-blooded jalapeños. It’ll not only add spice but will heat up anyone’s life.
Scoville heat rating: 2,500 – 5,000 units

Last but not least in our Dixie Chile Ranch chile herd is the Red Caribbean Habanero, the Brahma bull of chile. It has a Very HOT attitude that’s likely to knock your socks and zapatas off! Bright red with a fruity aroma, and, Very Very HOT!! Chile fans love this chile.
Scoville heat rating:100,000 – 350,000 units

So, mosey on out and watch ‘em grow. Just don’t let your tastebuds start a stampede!

Más tarde, mis amigos, (Later my friends)

Hot Time in February at the Dixie Chile Ranch

Diego the Chile Cowboy

Diego, the Chile Cowboy at the Dixie Chile Ranch

Buenos días, my friends

Diego, here. It’s getting really ‘hot’ here in Northwest Tennessee at the Dixie Chile Ranch! We’re as busy as a bag of jumping beans on a tin roof in July, making plans for our 2013 season. It’s time to get the ol’ greenhouse heater going and start our seedlings so they’ll be ready to plant in just a few weeks.

I’m told I’ll have herds of chiles this year with several new varieties, the foreman having ordered seeds from the Chile Pepper Institute at New Mexico State University.

Those same folks also sent this information, about the famous Scoville Rating System for how hot a chile pepper really is:

Scoville Organoleptic Test
The Scoville Organoleptic Test is a refined, systematic approach that was the first laboratory test used to measure heat in chile peppers. In the test, human subjects taste a series of prepared chile samples to determine the heat level. The samples are diluted in the laboratory until heat can no longer be detected by the tasters. A single unit of dilution is called a Scoville Heat Unit. This procedure can be appropriate in many circumstances because it is more accurate than the taste test (“bite the chile”) technique. The Scoville Organoleptic Test is also less expensive than more advanced laboratory techniques, but it has limitations. Measuring heat with this technique is still subjective and depends on the taster’s palate and sensitivity to the chemicals that are responsible for heat. In addition, there are serious limits on how many samples a taster can handle within a reasonable time.

Here’s the link to the entire report. Measuring Chile Pepper Heat

The next time I write, I’ll tell you about the new chile peppers and their Scoville ratings, so you can decide just how much iced sweet tea you want handy when you taste some of them!

Hasta la próxima (Until next time)

P.S. Don’t forget to register at  Union Grove Produce Co & Dixie Chile Ranch for our “You Click – We Pick”™ Community Supported Agriculture (CSA) program.

Introducing Diego, The Dixie Chile Ranch Cowboy

Buenas dias, my friends –


I am Diego, the chile cowboy at the Dixie Chile Ranch and the Union Grove Produce Company. My job is to keep all the vegetables and fruits raised by our farmers corralled and ready to go to market.

In future posts, I’ll be letting you know what we have planted and when we expect to begin harvesting each of the many different crops we grow here. We’re expecting a very exciting 2013 as we expand our operation to offer many new and exciting things.

Don’t forget to register at  for our newest program, ‘You Click – We Pick’™ so I can send you weekly emails with what’s ready to be harvested along with our prices. You’ll be able to order the freshest fruits and vegetables in Northwest Tennessee through returning your order via email and then going to our special ‘You Click – We Pick’™ web page to complete your purchase through PayPal’s® secure website.

As we say around here, “Pueden nuestras frutas y verduras llevar alegría a tu mesa.”  (May our fruits and vegetables bring joy to your dining table.)

Hasta luego,