Technically speaking, the only requirement to be considered a Hatch chile pepper is that the chile pepper in question must be grown in the Hatch Valley region of New Mexico. Located along the Rio Grande River on our southern border, the soil conditions and climate of the Hatch Valley are perfect for the pods we've all come to know as Hatch Peppers. Just about all of the long and slender pods we know as Hatch peppers are derived from the same genetic base, which was developed in 1894 at what is now known as New Mexico State University. The differing varieties of Hatch chile peppers, in very simplistic terms, are the varying phenotypes (shape, size and color) and heat levels that have been separated over the years after crossing and growing.

The Sandia is a spicy chile that was developed to spice up your life. The 5 to 9 inch pods measure in at about 8,000 to 9,000 Scoville Heat Units. For those desiring a little extra burn packaged in a Hatch chile this is the variety you've been waiting for. While this variety can be consumed green or red, it is more often harvested green and typically roasted to produce green chile sauce.

Buy Hatch Sandia seeds..

Genuine Hatch seed produced in Hatch, NM. 30 seeds for $3.99

  

 Some Hatch Sandia facts..

• Origin:  Hatch, New Mexico, United States
• Species: Capsicum annuum
• Scoville heat units:  30,000 to 40,000 SHU
• Heat relative to a Jalapeño:  about the same or 1.5 times hotter
• Primary use:  cooking