The Sandia Pepper
The Astonishing Sandia Pepper from Hot Sauce Survey
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| Pepper Name | Sandia Pepper |
|---|---|
| Pepper Cultivar | Currently Unknown |
| Scoville | 2,000 |
| Wikipedia Summary | The Sandia pepper is a New Mexico chile pepper cultivar of the species Capsicum annuum with a scoville rating which ranges from mild to hot. This cultivar is extensively grown in New Mexico where it was developed and is popular in New Mexican cuisine. Sandia peppers grown and consumed in New Mexico are most commonly used to make red or green posole, green chili stew, and carne adovada. This variety of chili pepper is of moderate heat and is widely grown and consumed in New Mexico. In common with most New Mexico chili cultivars, Sandia peppers are somewhat variable in their fruiting and produce individual peppers of varying heat, with most of the peppers being mild (5,000 SHU), and an occasional extremely hot pepper (30,000 SHU). |
| Scoville Low | 1,500 |
| Scoville High | 2,500 |
| Scoville Median | 2,000 |
| Wikipedia Link | WikiPedia Link |
| Description | With a mild heat ranging from 5,000–30,000 SHU, the Sandia pepper is grown in New Mexico and can be used green, red, or dried as ground chili powder. Sandia peppers have plenty of culinary uses in Tex-Mex cuisine. It was bred from Anaheim pepper varieties. |
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| Manufacturers Using This Pepper (1) | |
| Recipes Using This Pepper (2) | |
| Ingredients Used With This Pepper (0) |
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| Peppers Used With This Pepper (3) | |
| Date Added | 1 Year, 5 Months Ago |
| Date Last Updated | 1 Year, 2 Months Ago |
| Contributor | HotSauceSurvey |
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