Another chili from New Mexico, the Sandia grows to 6-7” and is similar to the Anaheim pepper. They start green and ripen to red, but are often used while green. Like so many other peppers from this region, the red ones can be dried to make decorative ristras.
They are also great for roasting, making chiles rellenos, or for use in salsas. Slightly hotter than a jalapeno, it adds quite a kick to dishes and salsa, but not overwhelming heat. It’s often grown by home gardeners.