Española Improved

Dr. Nakayama and Dr. Frank Matta releasedEspañola Improved in 1984 (Matta & Nakayama, 1984). This cultivar resulted from a hybridization between Sandia and a Northern New Mexico strain of chile. It is an early-maturing red chile cultivar (155 days). It was bred for earliness and adapted to the shorter growing season in north-central New Mexico. It produces long, smooth, fleshy fruit with broad shoulders tapering to a sharp point at the apex. This shape is common among native pod shapes in the area. The mature, dark green fruit of Española Improved average 6.18 inches in length and 1.23 inches in width. Relatively high green pod yields, fruit size, and marketable characteristics (long, smooth pods) make it superior to native strains for use as green chile. Fruit are also adapted for dry red products; its smooth, well-shaped pod dries well. It has high heat levels, 1,500 to 2,000 SHU. It has been a popular cultivar for Northern New Mexico and other areas needing an early-maturing cultivar.