The Sandia Pepper

The Astonishing Sandia Pepper from Hot Sauce Survey

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Pepper NameSandia Pepper
Pepper Cultivar Currently Unknown
Wikipedia SummaryThe 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 Low1,500
Scoville High2,500
Scoville Median 2,000
Wikipedia LinkWikiPedia Link
DescriptionWith 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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Date Added1 Year Ago
Date Last Updated9 Months, 2 Weeks Ago
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