Espanola Chili Peppers

The espanola pepper is a cross between New Mexican chilies, including the Sandia pepper, and first appeared in the 1980s. Learn more about them.

Scoville Heat Units: 1,500-2,000 SHU

The Espanola was developed in New Mexico in the 1980s by crossing a Sandia pepper with another New Mexico chile. They grow to 5-7” and mature from green to a deep red.

The young green fruits can be used to make green chili or chiles rellenos, while the red peppers are sometimes dried to make ristras or ground into a smoky chili powder.

The Espanola is also popular in many dishes to add just a little kick.

Learn About These Other Sweet & Mild Chili Peppers

• Liebesapfel Chili Pepper
• HJ8 Total Eclipse Space Chili Pepper
• Shepherds Ramshorn
• Dolmalik Chili Pepper
• Giant Szegedi Chili Pepper
• Sucette de Provence Chili Pepper
• Tangerine Dream Chili Pepper
• Guindilla Pepper - All About Them
• Italian Long Hot Peppers
• Roquito Peppers: Sweet and Spicy Pepper Pearls
• Sweet Apple Pepper
• Doux des Landes Chili Pepper
• Senise Chili Peppers - All About Them
• NuMex R Naky Chili Peppers
• Sonora Chili Peppers
• Trinidad Perfume Chili Peppers
• Coronado Chili Peppers
• Rocotillo Chili Peppers
• Elephant's Ear Chili Pepper
• Gatherer's Gold Chili Pepper
• Super Shepherd Chili Pepper
• Ancho Ranchero Peppers
• Purple Marconi Chili Pepper
• Hawaiian Sweet Hot Chili Peppers
• Frontera Sweet Peppers
• There are even more here!