The Sandia pepper is a New Mexico chile cultivar of Capsicum annuum developed in 1956 at New Mexico State University. It produces large, tapered pods similar to Anaheim but with noticeably more heat, typically 5,000–7,000 SHU. Popular for roasting, drying into powder, and New Mexican dishes like green chile stew and posole.
The Sandia pepper, also known as NuMex Sandia, originated in 1956 when Dr. Roy Harper at New Mexico State University crossed New Mexico No. 9 with Anaheim chiles. It became a staple hot New Mexican pod-type cultivar valued for its high yields and versatility in both green and red stages. Pods grow 6–7 inches long and about 1.5 inches wide, starting bright green and ripening to rich red; they are often harvested green for roasting and peeling or allowed to mature for drying into ristras and chile powder. Heat levels vary by pod but most commonly range 5,000–7,000 Scoville heat units, with occasional hotter specimens up to 30,000 SHU due to natural variability in the heirloom line. Flavor is mildly fruity and sweet with earthy notes, reminiscent of Anaheim yet bold enough to stand out in salsas, carne adovada, green chile stew, and posole. A later selection, NuMex Sandia Select, offers thicker walls and more consistent heat around 9,000 SHU for improved processing. The peppers are easy to grow in full sun with well-drained soil and are commonly associated with Hatch Valley production in southern New Mexico.
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Developed in 1956 at NMSU to provide New Mexico growers with a higher-heat alternative to milder Anaheim-type chiles while retaining good roasting and drying qualities. The original line shows natural heat variability; Sandia Select was later bred for thicker walls and more uniform pungency.
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Reach out →Mildly fruity sweetness reminiscent of Anaheim peppers, with earthy undertones and a clean vegetal note; heat builds gradually without overwhelming brightness.
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