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23 September 2013

Scoville Heat Units: 5,000-7,000 SHU

Another hybrid chili pepper from New Mexico, developed by the New Mexico State University, 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.

Sandia peppers are typically associated with Hatch Chili Peppers, as they are grown in that region.


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