Description

Big green chile flavor with the classic New Mexico glow. NuMex Sandia brings bright, earthy sweetness and a friendly, medium heat that’s made for roasting, stuffing, and ristras. Fresh it tastes grassy and peppery with a hint of citrus; ripened red it turns richer, with notes of dried cherry and sun warmed tomato. It’s the chile you want for green chile cheeseburgers, enchiladas, stews, and powders that taste like the Southwest.

The plants are vigorous and dependable, typically 2 to 3 feet tall with a branching habit that loads each stem with blossoms and long pendant pods. Clean, dark foliage frames the fruit beautifully so the plants look ornamental well before ripening. Pods average 6 to 8 inches, smooth and tapered with thin to medium walls. They mature from glossy green to deep red and roast, blister, and peel easily; the walls also dry quickly for flakes, ristras, and ground chile.

Bite into a freshly roasted green pod and you get sweet pepper first, then a steady, warming heat that lingers cleanly. Left to ripen and dry, NuMex Sandia grinds into a fragrant red powder that’s perfect for chile sauces, posole, and spice rubs with authentic New Mexico character. In the kitchen you can stuff and grill whole pods, slice rings for sautés and pizzas, or blend roasted flesh into creamy sauces and dips.

Bred by the New Mexico State University chile program, NuMex Sandia carries forward generations of selection for flavor, peelability, and yield. It remains a grower’s favorite for heavy harvests and a cook’s favorite for true Hatch-style taste—a variety with heritage, reliability, and the sunlit flavor that turns everyday meals into comfort food.