Sandia, NuMex

Medium Heat

NuMex Sandia peppers were developed by the University of New Mexico in 1956 to offer Anaheim-style flavor with extra heat. Green fruit has a grassy, vegetal flavor with citrus notes and a warming bite; flame-roasting brings out a richer, savory depth. They are a foundation pepper for New Mexican green chile stew and carne adovada, and they also work well in chili, enchiladas, and burritos. When harvested red, the fruit becomes sweeter and fruitier, with subtle dried cherry and sun-warmed tomato notes. Red ripe peppers are often dried for chile ristras or ground into a richly flavored, slightly smoky spice. Heirloom.

Heat level: 5,000 - 7,000 SHU

Plant height: 24 - 36 inches

Harvest: 75 - 85 days from transplant

25 seeds

Did you know? Humidity can reduce the viability of pepper seeds over time, causing  seeds to stagnate. That’s why every seed pack includes a silica gel packet to help keep the seeds dry and fresh. To save seeds for next year, place the seed packet and silica gel packet together in a quart-size freezer bag, seal it, and store it in the refrigerator. Do not freeze. 

Share your pepper photos or favorite pepper recipe—and get free seeds!

Pepper photos: Please use photos on the Pequin pepper page as a guide. Submit one photo of your plant bearing fruit and another showing the pepper(s) in your hand. In return, you may choose any three seed varieties currently in stock. Exclusions apply.

Recipes: Submit your favorite pepper-dish recipe along with a photo of the finished dish and choose any three seed varieties currently in stock. Submit an authentic ethnic recipe to receive five seed packs. Exclusions apply.

Please send to: hotheadseedco@gmail.com