NuMex Sandia, Hot Pepper Seeds — New Mexico’s Flavorful Medium-Heat Chile, Developed at NMSU in 1956
Developed at New Mexico State University in 1956 by Dr. Ray Harper, NuMex Sandia brings the rich, complex flavor of an Anaheim pepper with a satisfying kick of extra heat. A cross between Anaheim and NuMex 9, this long slender New Mexico green chile registers 5,000–7,000 SHU — medium heat with real depth of flavor. Versatile and prolific, Sandia is the go-to chile for roasting, stuffing chiles rellenos, making green chile sauce, and salsas. Harvest green for the classic New Mexico roasted chile experience, or allow to ripen fully red for a sweeter, smokier flavor. 75–80 days.
Why Grow NuMex Sandia?
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NMSU heirloom, 1956 — Dr. Ray Harper — New Mexico’s most celebrated roasting chile heritage
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5,000–7,000 SHU — medium heat; rich Anaheim flavor with a satisfying kick
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Long slender fruits — ideal for roasting whole, peeling, and using in New Mexico green chile dishes
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Dual harvest — green for roasting, red for drying and chile powder
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Prolific producer — generous yields through the season
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Open-pollinated heirloom — save seed year after year
In the Kitchen
Roast whole over an open flame or under the broiler until charred, then peel and use in green chile sauce, stews, and enchiladas. Stuff with cheese and meat for classic chiles rellenos. Dice into fresh salsas and pico de gallo. Freeze roasted and peeled chiles in batches for year-round use — a New Mexico tradition. Dry fully ripe red fruits and grind into rich, fruity chile powder for sauces and rubs.
Growing Notes
Start indoors 8–10 weeks before last frost. Sow ¼ inch deep in fertile, well-draining soil (pH 6.0–6.8) under grow lights or in a warm location — peppers need consistent warmth to germinate. Transplant outdoors after all frost danger has passed when soil has warmed. Space 18–24 inches apart in full sun. Stake plants to support fruit load. Water consistently; avoid waterlogging. Harvest green at 75–80 days for roasting, or leave on the plant to ripen fully red for drying and powder.
| Heat Level |
5,000–7,000 SHU (medium) |
| Days to Maturity |
75–80 days (green); longer for full red |
| Start Indoors |
8–10 weeks before last frost |
| Fruit Shape |
Long, slender New Mexico green chile type |
| Fruit Color |
Green (immature) to red (fully ripe) |
| Best Uses |
Roasting, green chile sauce, chiles rellenos, salsa, drying, freezing |
| Planting Depth |
¼ inch |
| Plant Spacing |
18–24 inches |
| Soil |
Rich, well-draining; pH 6.0–6.8 |
| Light |
Full sun |
| Developed By |
Dr. Ray Harper, NMSU, 1956 |
| USDA Zones |
3–12 (annual) |
| Latin Name |
Capsicum annuum |
| Type |
Heirloom, Open-Pollinated, Non-GMO, Annual |
Packed and shipped by Box Garden Seeds LLC — heirloom seeds grown without GMOs, selected for flavor, resilience, and your garden’s success.
