New Mexico State University’s Chile Pepper Institute will host its annual spring sale from 9 a.m. to 5 p.m. Thursday, April 15, and Friday, April 16, at the Fabian Garcia Science Center, 113 W. University Ave.
The spring sale will feature a variety of chile peppers, tomatoes, eggplants, tomatillos and herbs – all grown by Chile Pepper Institute staff and NMSU students. It will take place outdoors, following COVID-19 safety protocols outlined in the NMSU Now pandemic action plan, and customers must wear face masks and adhere to social distancing guidelines at all times.
“We will have a wide variety of chile peppers, including super-hots like Bhut Jolokia and Trinidad Moruga Scorpion peppers, as well as traditional New Mexico varieties such as the medium-heat Heritage Big Jim, the mild Heritage 6-4 and the hot Sandia Select,” said Liza Lopez, program coordinator for the Chile Pepper Institute. “We also have a very nice assortment of tomato plants, with several varieties suitable for container growing, along with herbs, eggplants and tomatillos.”
Lopez said now is the perfect time to plant chiles and tomatoes in home gardens.
“Plant growth and fruit set for chiles, tomatoes and eggplants are maximized when daytime temps range between 65 to 85 degrees Fahrenheit and nighttime temps are between 60 to 70 degrees Fahrenheit,” she said.
Lopez advises customers to shop early as the Chile Pepper Institute sold all plants during its sale in February. All proceeds from the sale will benefit chile pepper research and education at NMSU. For more information, contact 575-646-3028 or cpi@nmsu.edu.