Sandia chili peppers were developed in the 1950's by crossbreeding a NuMex #9 pepper with an Anaheim type chili pepper. It is grown throughout the Mesilla Valley and up into Hatch, New Mexico. Finely ground with a burnt orange hue, Sandia has a medium heat level and a rich flavor that lends itself well to authentic Southwestern cuisine. It is also an excellent choice for chili as it gives subtle heat to the recipe without overpowering the rest of the ingredients. This ground chili pepper works well with a number chili powder blends such as San Antonio Original and Cowtown Light as well as other ground chili peppers.
Scoville Heat Units: 3,000-5,000
Ingredients: Ground Sandia chili peppers