The Sandia Pepper

The Astonishing Sandia Pepper from Hot Sauce Survey

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Pepper Name	Sandia Pepper
Pepper Cultivar	Currently Unknown
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 (0)	None in our Records.
Recipes Using This (0)	None in our Records.
Date Added	1 Year, 2 Months Ago
Date Last Updated	11 Months, 3 Weeks Ago
Contributor	HotSauceSurvey

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