Numex Sandia – A Mild Classic with Southwestern Charm
What Is Numex Sandia?
Numex Sandia is one of the most popular mild chillies from New Mexico. It has become a staple of south-western American cooking thanks to its balanced heat, versatility and high yield, and it is especially prized for roasting whole.
Background and Name
The variety was developed at New Mexico State University and is named after the Sandia Mountains in New Mexico. It is widely used in both commercial and home cooking in the USA and is an important part of the local food culture.
Appearance and Growth Habit
The plants reach about 70–100 cm tall and produce plenty of pods 15–20 cm long. They ripen from green to red and have a smooth, long, narrow shape that makes them ideal for the grill or oven.
How Hot Is Numex Sandia?
Around 5,000–7,000 SHU
Flavour and Uses
The flavour is mild and slightly sweet with a pleasant heat. It is excellent roasted whole, sliced into tacos, or stuffed with cheese and baked. A must in dishes such as enchiladas and chile relleno.
Ways to Use Numex Sandia
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Grill whole and serve with lime
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Freeze for later use
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Make a mild chilli paste with deep flavour
How to Grow Numex Sandia
Numex Sandia belongs to Capsicum annuum. Sow your chilli seeds between February and April. It is easy to grow, fast-growing and gives a good harvest in a pot or outdoors in a sunny spot.
Price is for 6 chilli seeds
Sow in moist seed compost and keep warm, at about 25–30°C for the best germination. The compost should be moist but not wet. A mini propagator helps to keep the humidity up. Once the seedlings have grown a little and have their second pair of leaves, you can lower the temperature to about 20°C and move them out of the propagator. They do well on a sunny windowsill, in a greenhouse and outdoors in summer. For best results, soak the seeds in Growhelper for 12–24 hours before sowing.
