Sandia pepper
The Sandia pepper or Sandia chile pepper is a New Mexico chile pepper cultivar of the species "Capsicum annuum" with a scoville rating which ranges from mild to hot. This cultivar is extensively grown in New Mexico where it was developed and is popular in New Mexican cuisine. Sandia peppers picked while still green are typically roasted to produce green chile. When ripened, this variety can be dried and ground to make chile powder. Sandia peppers grown and consumed in New Mexico are most commonly used to make red or green posole, green chile stew, and carne adovada.
Q4750898
New Mexico chile
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Q4886
cultivar
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Q1380
Capsicum annuum
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Q207047
scoville
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Q7010123
New Mexican cuisine
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Q515692
posole
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Q4683966
carne adovada
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Q85799513
Sandia pepper
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Q85799513
Sandia pepper
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Q85799513
Sandia pepper
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