Seeds: When properly stored, planted, and cared for, we guarantee reasonable germination and true-to-type growth for one year from purchase.
Non-seed products: Free from defects in materials and workmanship for 30 days from shipment.
Excludes factors outside our control (extreme weather, pests, gardener error). If something’s off, contact us—we’ll make it right with a replacement, repair, or refund.
USDA “bioengineered (BE)” foods are those with detectable genetic material that was modified using in vitro recombinant DNA (rDNA) techniques, in ways
not obtainable through conventional breeding or found in nature. The USDA’s National Bioengineered Food Disclosure Standard uses “bioengineered” as the nationwide labeling term.
Detectable modified genetic material in the final food
Created via in vitro rDNA techniques (e.g., gene transfer)
Modifications not achievable through conventional breeding or nature
—seeds / pkt
( ~ g )
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.
Timing: Start seeds 8–10 weeks before last frost (short seasons: 10 weeks).
Depth: Sow ¼" (6 mm) deep; lightly cover and mist.
Temperature (germination): Keep medium 80–88°F (27–31°C) using a heat mat + thermostat for uniform sprouting.
Germination Time: 7–14 days typical; allow up to 21 days.
Moisture & air: Even moisture; humidity dome with daily venting prevents damping-off.
Light (post-sprout): 14–16 hrs/day strong light 2–4" above canopy.
Air temperature (post-sprout): Days 70–80°F (21–27°C); nights 62–70°F (17–21°C).
Potting Up: First true leaf → 2–3" cells; step to 4–5" pots before transplant. Plant slightly deeper each step.
Feeding: Begin ¼-strength balanced fertilizer weekly once true leaves expand; increase to ½-strength after pot-up if leaves pale.
Airflow/conditioning: Gentle fan or daily brushing strengthens stems and limits fungal issues.
Soil Temperature & Transplant Timing
Transplant by soil thermometry, not the calendar. Read 2–4" deep at dawn for 3–5 days:
Soil ≥60–65°F (16–18°C); night air ≥55°F (13°C).
Ideal root zone 70–85°F (21–29°C) for rapid establishment and early flowering.
How to check: Soil thermometer at planting depth; average several mornings.
Transplanting Outdoors
Hardening Off: 5–7 days; gradually increase sun exposure and wind.
Site: Full sun; rich, well-drained soil, pH 6.2–6.8. Choose your warmest bed; reflective or black mulch helps earliness.
Bed Prep: Incorporate 2–3" (5–8 cm) compost plus a balanced organic fertilizer. Avoid excess N (delays fruiting and reduces heat).
Spacing: 18–24" (45–60 cm) between plants; 30–36" (75–90 cm) between rows—pods are longer and plants vigorous.
Support: Stake or small cage early; heavy New Mexican pods benefit from support, especially in wind.
Mulch: Apply once soil warms to maintain heat and moisture; woven ground cloth or straw works well.
Watering: Deep, even moisture—~1–1.25" (25–32 mm)/week including rain. Irregular watering can cause blossom drop, misshapen pods, and thin walls.
Season Extension: Low tunnels/row cover (remove during bloom) significantly advance ripening in cool summers.
Variety-Specific Notes (NuMex Sandia)
Use profile: Excellent green-roast chile and red-dry for powders/sauces. Roast green at full size; for red, allow full color then dry whole or in strips.
Days to maturity: 70–90 days to first green roast stage; 85–100+ days to full red, climate dependent.
Roasting tips: Roast until blistered deeply, steam 10 minutes, peel; portion and freeze flat for winter use.
Troubleshooting
Slow color or thin walls: Too much nitrogen or inadequate sun—reduce N, ensure full sun/airflow.
Flower/fruit drop: Nights <55°F, drought/soak cycles, or heat spikes; stabilize moisture, add light shade cloth in heat waves.
Sunscald after transplant: Harden plants carefully; provide temporary shade for 2–3 days post-planting.
Rain-split pods near harvest: Pick just before storms; finish drying/roasting under cover.
How to Grow — NuMex Sandia (Capsicum annuum)
Seed Starting & Transplant Timing
Start indoors 6–10 weeks before last frost; this New Mexico–type thrives with warm, bright starts.
Germination range: 78–85°F (25–29°C) on a heat mat; emergence 7–14 days. Vent domes daily and bottom-water to avoid damping-off.
Lighting: 14–16 hours/day under LED/T5 lights, 2–4" above seedlings; rotate trays and use a small fan for sturdy stems.
First feed & pot-up: Begin ¼-strength balanced fertilizer at first true leaves; pot up to 3–4" containers when roots fill cells.
Harden off 5–7 days.
Transplant only when nights are >55°F (13°C) and soil >60°F (16°C). Black plastic/landscape fabric helps achieve warm root zones favored by New Mexico chiles.
Amendments: Incorporate 2–3" compost plus a modest organic base (e.g., 4-4-4). For robust fruit fill and roasting quality, add sulfate of potash; in very sandy soils include gypsum (Ca) to reduce blossom end rot.
Bed setup: Raised beds and wide rows promote drainage and root warmth—key to heavy, uniform pods for roasting, ristras, and powders.
Watering
Provide 1–1½ inches of water per week, especially during dry spells.
Water deeply but infrequently to encourage strong root growth.
Best method: Use drip irrigation or soaker hoses to deliver water at soil level, reducing wet foliage and minimizing disease risk.
If overhead watering is used, water early in the day so foliage dries before evening.
Heat & flavor note: A steady, slightly lean moisture regime (no wilting) supports thicker flesh and sweeter red pods; overwatering dilutes flavor and color.
Fertilizing
Feed a balanced fertilizer every 2–3 weeks during vegetative growth.
Once plants flower and set fruit, switch to a low-nitrogen, high-potassium program to support heavy fruiting and clean, classic Sandia heat.
Avoid late N surges—excess nitrogen delays red coloring and pushes leaf over fruit.
Weeding & Mulching
Keep weeds down—they steal water and nutrients and slow ripening.
Use mulch (black plastic early, organic later) to:
Retain soil moisture
Suppress weeds
Keep soil temperatures stable
Hand-weed gently to avoid injuring shallow feeder roots; damage can reduce set or trigger BER.
Sun & Heat Management
Plant in full sun (6–8+ hrs) for yield and pigment development.
In heat waves (>95°F / 35°C), use light afternoon shade (30–40% cloth) to maintain flower viability and prevent sunscald on long pods. Maintain steady moisture during hot, dry winds.
Spacing & Support
Space plants 18–24" apart in rows 24–36" apart.
Sandia produces long, heavy pods; use ring stakes or a small cage to prevent lodging and to keep fruit clean for roasting and ristras.
Companion Planting
Good companions: Tomatoes, parsley, basil, carrots, okra, beans, cucumbers.
Avoid: Fennel and kohlrabi, which can stunt growth.
Interplant alyssum, dill, coriander to attract hoverflies/lacewings that suppress aphids/thrips—important for pristine roasting pods.
Container Growing
Use 7–10+ gallon pots (10–15 gal for full-length pods) filled with high-quality, free-draining mix.
Containers dry faster—check moisture daily.
In midsummer, shade pot sides and elevate pots off hot surfaces; fabric pots improve aeration and root temperature control.
Pruning & Training
Tip-pinch once early for branching. Later, remove only interior congestion to improve airflow and even coloring. Heavy pruning mid-season delays the first big flush.
Season Extension
Row cover/low tunnels jump-start spring growth; remove or vent during bloom for pollination. In fall, a light frost cloth can preserve the last red flush for drying/powder.
Harvest & Seed Saving
Harvest green for roasting (classic New Mexico flavor) or fully red for drying and powder; typical maturity 75–85 days (green) and 90–100+ days (red) from transplant.
Cut, don’t pull to protect branches.
For seed, select fully red, straight, uniform pods from vigorous plants. Dry seeds 7–10 days; store cool/dry. Isolate from other New Mexico-type chiles to preserve Sandia’s heat and shape.
Aphids (distorted new growth, curled leaves, sticky honeydew leading to sooty mold)
Controls: Blast colonies from plants with a strong water spray. Follow with insecticidal soap or neem oil every 5–7 days. Eliminate ant colonies that protect aphids. Plant dill, alyssum, or fennel nearby to attract lacewings and lady beetles.
Spider mites (speckled leaves, bronzing, fine webbing in hot, dry conditions)
Controls: Raise humidity by mulching, misting paths, and avoiding drought stress. Rinse leaf undersides. Rotate horticultural oils and neem. Predatory mites such as Phytoseiulus persimilis can suppress infestations in greenhouses.
Whiteflies (adults fly in clouds when disturbed; sticky residue on leaves)
Controls: Yellow sticky cards at canopy height; vacuum leaves in early mornings; repeat insecticidal soap or neem applications weekly; remove weeds around the crop that harbor populations.
Thrips (silvery scarring on leaves, twisted tips, vectors of viruses such as TSWV)
Controls: Blue sticky traps; remove spent blooms and weeds; apply spinosad or insecticidal soap at label rates. Avoid mowing flowering weeds near fields to prevent thrips dispersal.
Flea beetles (tiny shot-holes and pits in young leaves)
Controls: Lightweight row cover over seedlings until flowering; trap crops such as radish or mustard to lure them; sprinkle diatomaceous earth around stems. Maintain weed-free beds to deny shelter.
Cutworms (young seedlings cut at soil line during the night)
Controls: Protect seedlings with cardboard collars around stems. Clear plant debris and grass near beds. Scout at dusk and handpick cutworms.
Caterpillars (corn earworms, armyworms, fruitworms) (chewed leaves, entry holes in pods, frass pellets)
Controls: Scout daily, handpick larvae, and apply Bacillus thuringiensis kurstaki (Bt) when caterpillars are small. Mow borders to limit moth breeding habitat.
Bacterial leaf spot (tiny water-soaked specks → brown lesions; defoliation in humidity)
Prevention: Start with clean seed, rotate 3+ years out of Solanaceae, avoid overhead watering, sanitize tools.
Management: Remove diseased leaves; copper sprays can protect new foliage.
Anthracnose (sunken lesions on ripe fruit, often with orange spore masses)
Prevention: Mulch to reduce splash, provide airflow, use drip irrigation.
Management: Remove infected pods, consider fungicide protectants during warm/wet conditions.
Phytophthora blight / root rot (sudden wilt, dark stem lesions at soil line, fruit rot where pods touch soil)
Prevention: Raised beds, excellent drainage, avoid saturated soils.
Management: Rogue infected plants; do not replant peppers there the same season.
Powdery mildew (white powdery growth on leaf surfaces, especially in late season)
Prevention: Ensure good airflow, moderate nitrogen feeding, avoid dense canopies.
Management: Remove badly infected leaves; biofungicides such as potassium bicarbonate or Bacillus-based products can suppress.
Verticillium and Fusarium wilts (yellowing/wilting on one side of plant, vascular browning)
Management: Rotate crops, solarize soil, rogue infected plants — no cure once infection is established.
Mosaic viruses (CMV, TEV, TSWV) (mottled, puckered leaves, stunting, distorted fruit)
Prevention: Control thrips and aphids; remove symptomatic plants promptly; sanitize hands/tools; avoid handling tobacco before working with peppers.
Physiological & Environmental Issues
Blossom end rot (dry, sunken black spots at pod tip)
Cause: Inconsistent watering → calcium transport failure.
Fix: Keep soil evenly moist, mulch to conserve water, avoid damaging roots, maintain balanced fertilization.
Poor fruit set
Cause: High temps >95°F, low night temps <55°F, excess nitrogen, or drought stress.
Fix: Provide light shade during heat waves, irrigate consistently, use moderate balanced feeding.
Sunscald (tan or white patches on pods exposed to intense sun)
Fix: Maintain foliage canopy; avoid heavy defoliation; rotate fruiting plants if necessary to reduce western exposure.
Edema / water stress (corky blisters on leaves and fruit)
Fix: Water consistently; avoid dramatic wet–dry cycles.
Heat variability (pods may be milder than expected)
Cause: Overwatering and excessive nitrogen.
Fix: Moderate stress without wilting enhances pungency.
Monitoring & Prevention Checklist
Scout undersides and flowers weekly.
Irrigate with drip/soaker hoses; if overhead watering is unavoidable, water early.
Maintain wide spacing and light pruning for airflow.
Mulch after soil warms to stabilize moisture.
Rotate 3+ years out of Solanaceae crops.
Sanitize tools and remove diseased pods instead of composting.
NuMex Sandia (Capsicum annuum) — FAQs
Q: How hot is NuMex Sandia?
Usually 5,000 to 7,000 Scoville Heat Units, sometimes up to about 9,000 depending on climate and stress. It sits in the medium range for New Mexico chiles.
Q: How long does it take to mature?
About 75–95 days from transplant. Harvest green for roasting at 65–80 days or allow 85–95 days for full red drying stage.
Q: How long does germination take?
7–14 days at 75–85°F with steady moisture. Bottom heat improves uniformity.
Q: Does Sandia need special soil conditions?
Well-drained, fertile loam with pH 6.2–6.8. Keep roots warm and avoid waterlogging, which reduces flavor and yield.
Q: What spacing should I use?
18–24 inches between plants, 30–36 inches between rows. This supports airflow in hot, arid climates.
Q: Do I need more than one plant for pollination?
No. Flowers are self-fertile. Gentle airflow helps fruit set, especially during heat spells.
Q: Can I grow Sandia in containers?
Yes. Use 10–15 gallon pots, full sun, and regular light feeding. A tomato cage helps support long pods.
Q: How many peppers per plant?
Often 20–60 large pods, more in long seasons with consistent irrigation.
Q: What is the best harvest method?
For roasting, pick firm green pods before the walls thin. For red powder, harvest when pods turn fully scarlet and leathery.
Q: Best ways to store or preserve?
Flame roast and freeze, string into ristras for air drying, grind to red chile powder, or ferment for sauces.
Q: Does roasting reduce heat?
Slightly, while boosting sweetness and smoke. Powder keeps a consistent medium heat.
Q: Is it perennial?
Generally grown as an annual. Can be overwintered indoors in bright light at 60–70°F after pruning.
Q: Why is fruit set poor in summer?
Daytime temps above 95°F or nights below 55°F reduce set. Shade cloth in heat waves and steady moisture help.
Q: Can Sandia cross with other peppers?
Yes within C. annuum. Isolate if saving seed to keep Sandia traits.
Q: How do I use it without overpowering a dish?
Use roasted green for chile rellenos and stews, red powder for sauces. Balance with garlic, cumin, and a touch of acid.
Q: Is it ornamental too?
Ristras of red Sandia are iconic and decorative as they cure.
Q: Is it safe to handle and eat?
Yes. Heat is moderate. Wash hands after handling and avoid eyes.
Q: Why are my pods thin or papery?
Irregular watering or nutrient deficiency. Maintain even moisture and feed lightly with balanced fertilizer.
Long before Spanish settlers named the Río Grande valley or New Mexico State University bred peppers in its research fields, Indigenous Puebloan peoples cultivated chile as part of their agricultural systems. Peppers were planted alongside maize, beans, and squash, not only for their heat and flavor but for their role in medicine, ceremony, and trade. When chiles arrived in the Southwest through Spanish colonial networks in the late 16th century, they met fertile ground both literally and culturally. Pueblo, Diné, and other Native communities adopted the crop and shaped it into a cornerstone of regional identity. Over centuries, local strains adapted to the high desert sun, cool nights, and arid winds of New Mexico, becoming distinct from their Mesoamerican ancestors.
By the twentieth century, these landraces formed the basis for breeding programs that sought to stabilize and enhance them. In 1956, Dr. Fabian García of New Mexico State University pioneered work to formalize chile breeding, combining Indigenous-adapted landraces with scientific selection. From this legacy emerged the NuMex Sandia, a cultivar developed in the 1950s and refined in the 1970s. Its purpose was to embody the essence of New Mexico chile: long pods, brilliant red or green stages, balanced heat, and robust adaptability to local conditions. The name “Sandia” honored the Sandia Mountains, a landmark east of Albuquerque that glows pink at sunset like ripe chile pods in the field.
For communities in New Mexico, the NuMex Sandia was not simply another cultivar. It was a reliable workhorse in gardens and fields, producing peppers that could be roasted green for enchiladas and stews or dried red for ristras and powders. Families strung the pods into bright scarlet wreaths that decorated kitchens, carrying both practical preservation and symbolic abundance. Its heat level, hotter than the milder Anaheim types but not overwhelming, struck a balance that suited local palates and traditions. For farmers, it was a dependable crop; for households, it was a flavor that evoked home.
The rise of NuMex Sandia paralleled the growing identity of New Mexico chile as a global commodity. Hatch Valley farmers adopted it as one of their signature strains, and by the late twentieth century, the pepper helped anchor festivals, trade, and tourism centered around chile culture. In diaspora communities, Sandia seeds became a way for New Mexicans to carry their heritage into gardens across the country, ensuring that roasted green chile could be savored far from the Río Grande. Its role in powder production also made it essential to the red chile sauces that define regional cuisine.
Today, NuMex Sandia remains one of the most celebrated cultivars in New Mexico chile history. It stands at the intersection of Indigenous stewardship, colonial adaptation, and modern agricultural science. To grow Sandia chile is to participate in a living tradition that stretches back to Puebloan fields, enriched by centuries of cultural exchange and innovation. Each long pod carries both history and identity, embodying New Mexico’s enduring relationship with chile.
Goal: Maintain the defining New Mexico–type traits: smooth, 6–8″ tapered pods, heavy early set for green roasting, reliable green → red ripening for ristras and powders, and balanced medium heat—while keeping the line pure within C. annuum.
1) Selecting Plants for Seed Saving
Choose exemplars: Select 8–15 vigorous, disease-free plants with uniform New Mexican pod shape (straight to gently curved, smooth skin, slightly shouldered), good leaf canopy (sunscald protection), and even ripening. Choose plants that roast/peel well at green stage and dry to a rich red at maturity.
Cull off-types: Exclude plants with short/blunt pods, overly narrow “Anaheim-like” thinness, corking, late/uneven coloring, or harsh/grassy flavor. Remove plants with virus-like mosaics or chronic sunscald/cracking.
Line breadth: Save seed from multiple mother plants to retain roastability, peelability, and consistent heat.
2) Harvesting Seeds
Timing: For seed, prioritize fully mature red pods (ripe-dry is ideal). Let fruit remain on the plant 5–10 days past full red if weather allows for maximal seed fill.
Collection: Clip pods with pruners to prevent tearing; select clean, fully red fruit from several chosen plants. Keep each plant’s harvest labeled separately to preserve traceability.
3) Cleaning Seeds
Separation: Slit pods and scrape seeds/placenta into a labeled sieve or bowl.
Rinse: Gently rinse in lukewarm water, rubbing to remove placenta.
Dry-rub + winnow option: If pods were field-dry, crumble seed mass over mesh and winnow chaff, then give a quick rinse if needed.
Inspection: Remove all pith; cull pale, flat, or immature seeds.
4) Drying Seeds
Method: Spread seeds in a single layer on labeled coffee filters or mesh screens.
Environment: Warm (70–85°F / 21–29°C), shaded, airy space; avoid temps >95°F (35°C) and direct sun.
Duration: 7–14 days, stirring daily until seeds are hard and free-flowing.
5) Storing Seeds
Packaging: Place fully dry seed in paper envelopes inside an airtight jar/foil pouch with silica gel.
Viability: Expect 3–5 years refrigerated; 5–8+ years if ultra-dry and frozen. Always allow containers to warm sealed before opening to prevent condensation uptake.
6) Testing Seed Viability
Germination test: 10–20 seeds on a damp towel in a vented bag at 78–82°F (25–28°C); read at 5–10 days.
Targets: ≥85% for fresh annuum lots.
Priming (optional): 30–60 minute 0.5–1% H₂O₂ soak or mild kelp/fulvic priming can boost uniformity in older seed.
Tips for Successful Seed Saving
Isolation: NuMex Sandia is C. annuum and will cross with other annuum (NuMex Big Jim, jalapeño, serrano, cayenne, bells). Use 150–300 ft (45–90 m) isolation; for breeder/foundation stock, bag/cage select branches or hand-pollinate.
Pollinators & set: Encourage pollinators generally; for bagged branches, tap/vibrate flowers daily during bloom to ensure set.
Record keeping: Document plant IDs, isolation method, harvest dates, pod length/width, peelability at green stage, drying quality at red, and any off-types. Photograph representative pods at green roast stage and full red for line verification.
Selection cues (New Mexican quality): Favor plants whose green pods roast and peel cleanly (thick enough walls, smooth skin) and whose red pods dry evenly with rich color—these traits are the core of NuMex Sandia’s culinary value.
Culinary Uses, green & red New Mexican workhorse
Green chile roasting (bedrock use): Roast whole green pods over flame or under a broiler until the skins blister and char. Steam 10 minutes, peel, deseed to taste, and slice into strips. Fold into calabacitas (corn–squash–pepper), huevos rancheros, green chile stew, burritos, and green chile cheeseburgers.
Red chile sauce: Let pods ripen to full crimson, dry thoroughly, then rehydrate and purée with roasted onion and garlic for smooth enchilada or adovada sauce. Strain for silk or keep rustic for body.
Salsas & warm dips: Pulse roasted Sandia with roasted tomato, cilantro, and lime for salsa asada; or blend with crema/queso for warm dips.
Table condiments: Make red chile oil (gently bloom ground dried Sandia in warm oil) and green chile relish (roasted diced chile with onion and vinegar) for everyday use.
Powder & flakes: Grind dried red pods into a sweet, medium-hot powder. Layer with cumin and coriander for chili and stews.
Heat control tips: Sandia tends mild-medium; scrape white pith for mild dishes, leave some for warmth. Roasting mellows sharpness and adds sweetness.
Preservation and Pantry Value
Freezer backbone: Roast, peel, and portion in flat packs for winter stews and tamales; thaw what you need.
Ristras: Tie red pods into strings for drying and pantry display—clip pods as needed for sauces.
Dehydration: Thin walls dry evenly; store whole to preserve aroma and grind right before use.
Fermentation: Produces bright, family-friendly ferments that pour easily—ideal house salsa bases.
Flavor Benefits beyond heat
Fresh green brings savory, slightly grassy sweetness; dried red leans raisin–tomato with a gentle, rounded glow.
Builds chile flavor without smoke, keeping recipes adaptable across cuisines.
Garden and Ornamental Benefits
Heavy sets of straight, uniform pods suit drum roasters and home grills alike.
Strong plants handle sun with mulch and regular watering; excellent for field rows and market roasts.
Red pods cure cleanly for tidy, vivid ristras.
Traditional and Practical Uses (with Indigenous foodways focus)
Pueblo & Hispano food traditions: While Sandia is a modern New Mexico line, its uses echo long-established chile practices around the Rio Grande—autumn roasting fires, winter ristras, and chile with maize, beans, and squash. Green chile stews, posole (nixtamal), and atole/tamales align with ancestral maize lifeways carried forward by Pueblo communities and shared across the region.
Seasonal cycles & storage: Drying red chile for winter sauces ties harvest to ceremony and community meals; ristras signal abundance and preparedness.
Field-to-fire practicality: The pod shape and thin walls make Sandia especially suited to quick blistering on comales or grates, an efficiency valued in communal roastings.
Safety and Handling always
Wear gloves for big roast sessions; capsaicin accumulates on hands.
Ventilate when broiling, blending dried pods, or blooming powders in oil.
Clearly label freezer packs (“mild–medium”) and powders.
Garden trio: corn, beans, squash—fold roasted chile into succotash-style bowls and stews.
Shipped from U.S.A.
Our seeds are grown and sourced from the US. They're then packed and shipped from Colerain NC.
Triple tested
We regularly test the quality and germination rate of our seeds. We're so confident that our seeds are backed by a 1 year warranty!
Soil Readiness
for Pepper Plants (Capsicum spp.)
Where to get a soil test
Best option: your state’s Cooperative Extension soil testing lab.
Tip: Arid/alkaline regions (e.g., AZ, NM, UT, parts of CA) often use Olsen (bicarbonate) for phosphorus.
Interprets P by extractant; assumes ppm. Results are approximate.
Enter at least one value above, then Calculate.
Summary
Recommended Amendments (per 100 sq ft)
How to Use
Mix P & K sources into top 3–6″ a week or two before planting.
If pH is low, apply lime 3–4 weeks pre-plant (or fall/winter).
Side-dress peppers with ~0.1 lb N / 100 sq ft at first bloom & fruit set.
Add 1–2″ finished compost yearly to build organic matter.
Container mix? Use a peat/coco-based mix with compost and slow-release organic fertilizer; pH is usually already correct.
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Alliance of Native Seedkeepers
Pepper Seeds - Hot Pepper - NuMex Sandia
$200 USD
$600
Unit price /
Unavailable
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.
Seeds look great and gorgeous colors. These glass gem seeds look healthy and a great value for the price. I will update you when I plant them on how many germinate.
The taste is great and the tomato is yellow in color 1-2 lb tomatoes.
Tomato Seeds - Indeterminate - Kentucky Beefsteak
D.F.
Seeds look great and gorgeous colors. These glass gem seeds look healthy and a great value for the price. I will update you when I plant them on how many germinate.
Corn Seeds - Flint -Glass Gem Corn
D.F.
Wow, what a pretty blue these seeds are. i can't wait to plant them and watch them grow. I will update you on how many germinate. The seeds look healthy.
Corn Seeds - Flour -Hopi Blue Corn
D.F.
Seeds look great 👍 and i haven't had a chance to plant any of them yet, but I will update you when I put them in a seed tray and see how many germinate.
