MediumC. annuumUnited States
Sandia pepper
Sandia chile pepper · Sandia chile
7,000Scoville Heat Units
Heat context
Carolina Reaper
Ghost Pepper
Habanero
Sandia peppe…
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Botanical data
Heat (SHU)7,000
SpeciesC. annuum
OriginUnited States
Days to mature75
Plant height60–90 cm
Wall thicknessMedium
Ripe colourred
YieldHeavy
Growth habitBush
Germination7-14
FoliageGreen
Unripe colourgreen
About this variety
A New Mexico chile cultivar developed for the state's distinctive cuisine, the Sandia pepper offers versatile heat levels from mild to medium-hot. Traditionally roasted when green for classic New Mexican dishes, or dried and ground when red for chile powder. This dual-purpose variety is a cornerstone of authentic Southwestern cooking.
Flavour profile
earthybright when greensweet when ripeversatile heat
Culinary scores
Sauce
8/10
Drying
9/10
Pickling
6/10
Culinary uses
Primarily roasted for green chile in stews, posole, and carne adovada. Red ripe peppers are dried and ground for chile powder. Essential for authentic New Mexican cuisine including green chile stew, enchiladas, and chile sauces.
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Quick reference
Heat7,000 SHU
SpeciesC. annuum
OriginUnited States
Days to ripe75
Ripe colourred
Best forSauce, Drying, Primarily roasted for green chile in stews
Data confidence: 4/5. Sourced from community submissions and verified references. Suggest a correction