NuMex Sandia Suitable for growing in garden plots, raised beds, and greenhouses. Developed at New Mexico State University, NuMex Sandia is known for having the flavor of an Anaheim pepper but with more heat. Typically smaller than other NuMex varieties like Joe E Parker and Big Jim, Sandia hot pepper seeds were developed by Dr. Ray Harper in 1956 by crossing an Anaheim with a NuMex # 9, resulting in a pepper with excellent flavor that can be used in many different ways.

Germination Rate: 88%. Date Tested: 2/26. TLM.

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David’s Garden Seeds is a Veteran owned business that has been offering quality pepper seeds since 2009.

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We cannot put all the directions you need for growing hot peppers in your area on the seed package. We recommend that you read articles or check with other gardeners in your area.

This is an heirloom seed, meaning it has been passed down from generation to generation for at least 75 years. As a rule, heirloom seeds taste better and will grow the same year after year.

These are also open pollinated meaning they will reproduce themselves. While all heirlooms are open pollinated not all open pollinated seeds are heirlooms.

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Roasted Sandia Pepper and Black Bean Skillet

Use harvested NuMex Sandia peppers, not planting seeds. Serves 4. Prep time: 20 minutes. Cooking time: approximately 30 minutes. Total time: approximately 50 minutes.

Ingredients

• 2 fresh green NuMex Sandia peppers; use 1 for less heat
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 2 cans black beans, 15 ounces each, drained and rinsed
• 1 can diced tomatoes, 14.5 ounces, with juices
• 1/4 cup water, plus more if needed
• 1/4 teaspoon salt, or to taste
• 2 tablespoons chopped cilantro
• 1 lime, cut into wedges

Directions

1. Rinse peppers. Broil on a rimmed baking sheet for 8–12 minutes, turning carefully, until the skins blister. Watch closely. Transfer to a heatproof bowl, cover, and rest 10 minutes.
2. When cool enough to handle, wear gloves to peel loosened skins, remove stems and seed cores, and chop peppers. Avoid touching your eyes.
3. Heat oil in a large skillet over medium heat. Cook onion 5–7 minutes until softened. Stir in garlic and cumin and cook 30 seconds.
4. Add beans, tomatoes with juices, water, salt, and part of the chopped pepper. Simmer gently for 12–15 minutes, stirring occasionally. Add a little water if too thick.
5. Taste cautiously and add more pepper if desired. Finish with cilantro and serve with lime wedges, rice, or warm tortillas. Pepper heat varies.

Storage and Safety

Refrigerate leftovers in a covered container within 2 hours, or 1 hour above 90°F. Keep at 40°F or below and use within 3–4 days. Reheat leftovers to 165°F. Wash hands, utensils, and surfaces thoroughly after handling hot peppers.