VegetablePepper
Numex Sandia Pepper
Numex Sandia Pepper brings the bright, complex flavor of an Anaheim with a genuine kick of heat, all packed into a compact plant that thrives across hardiness zones 4 through 13. Developed at New Mexico State University, this open-pollinated heirloom delivers 5,000 to 7,000 Scoville Heat Units, making it noticeably spicier than its milder cousins while maintaining the approachable character that made Anaheims beloved. Plants grow upright to 24 to 36 inches tall and produce harvestable peppers in 70 to 79 days, fitting neatly into most growing seasons whether you're gardening in containers, raised beds, or greenhouse plots.
Photo © True Leaf Market
Growing Conditions
USDA Zone
4-13
Sunlight
Full Sun
Water
Moderate
Soil
Well-drained, Fertile Loam With Organic Matter
Growth Stats
36 in
Height
TypeUpright
Spacing
18
Plant Profile
Sunlight
Full Sun
Water
Moderate
Zones
4-13
Size
36in H x ?in W
Growth
—
Care
High
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Highlights
Sandia peppers stand out for their dual identity: the welcoming, versatile flavor profile of an Anaheim pepper combined with genuine medium heat that commands attention without overwhelming. Bred at New Mexico State University, they're smaller and more manageable than other NuMex varieties like Joe E Parker and Big Jim, yet deliver the regional pedigree and authentic taste of New Mexican chiles. For gardeners who want complexity without extreme spice, plus the satisfaction of growing a university-developed heirloom adapted to a wide climate range, Sandia delivers.
Common Uses
Sandia peppers work beautifully in any preparation that calls for a mild to medium-heat chile with genuine flavor depth. Roast them whole over an open flame or under a broiler, then peel away the charred skin to reveal sweet, tender flesh perfect for strips in enchiladas, rellenos, or layered into sandwiches. Their moderate heat and complex flavor make them excellent for salsas, sauces, and purees where the chile itself deserves to shine rather than simply providing background fire. Dried Sandias develop even richer flavor and can be ground into chile powder or rehydrated for moles and other slow-cooked dishes.
Growing Timeline
No timeline data available yet for this variety.
Care Instructions
Start Indoors
Start seeds indoors 6 to 8 weeks before your last spring frost, planting them 1/4 inch deep in warm soil. Keep the soil consistently moist and maintain temperatures around 75 to 85 degrees Fahrenheit for reliable germination. Peppers are slow to sprout compared to many vegetables, so patience is essential.
Transplant Outdoors
Transplant seedlings outdoors once the soil has warmed to at least 60 degrees Fahrenheit and all danger of frost has passed. Harden off plants by gradually exposing them to outdoor conditions over 7 to 10 days before planting. Space plants 18 inches apart in rows spaced 36 inches apart, positioning them in full sun for optimal growth and fruit production.
Harvesting
Peppers reach harvest maturity 70 to 79 days after transplanting. Pick them at any stage from green to fully red, depending on how you plan to use them. For maximum heat and sweetness, allow peppers to fully ripen to red on the plant, which takes an additional 2 to 3 weeks beyond the mature green stage. Harvest by cutting the stem with pruners rather than pulling, which protects the plant from damage. Sandia peppers continue producing throughout the growing season if you harvest regularly.
Pruning
Sandia peppers grow naturally upright and compact, requiring minimal pruning. Remove any leaves that shade developing fruit once plants are established and flowering, which improves light penetration and encourages fruit ripening. Pinching off the first flowers to encourage branching early in the season can lead to more abundant fruiting later, though this delays initial harvest by a few weeks.
Growing Calendar
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Companion Planting
Pests & Diseases
Ecology & Traits
Edible
Scientific Classification
Capsicum annuum
Family
Solanaceae
Genus
Capsicum
Growth Habit
Upright
Native Status
L48 (NI)HI (I)PR (I)VI (I)
History & Origin
“Numex Sandia Pepper emerged from the breeding program at New Mexico State University, where researchers worked to develop peppers that honored New Mexican culinary traditions while improving upon existing varieties. The name itself references Sandia, a region near Albuquerque with deep roots in chile cultivation and a fierce pride in its pepper heritage. By crossing desirable traits from established varieties, breeders created a pepper that balances the approachable versatility of Anaheim chiles with elevated heat levels, bringing together the best of both sensibilities. This open-pollinated, heirloom variety represents the university's commitment to preserving and advancing the chile varieties that define New Mexico's agricultural and cultural identity.”