Hatch Red Hot Chile Seeds - Sandia Hot - Thin Skin, Great for Chile Powder

Name: Hatch Red Hot Chile Seeds - Sandia Hot | Thin Skin, GMO-Free
Brand: Sandia Seed Company
SKU: 705641-991952
Price: 2.49 USD
Availability: InStock

$ 2.49 USD

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Hatch Red Hot Chile Seeds - Sandia Hot: Perfect for Bold Red Chile Flavor

Spice up your garden and kitchen by growing the Hatch Red Hot Chile Seeds - Sandia Hot, the ideal choice for crafting rich, smoky red chile powder. These thin-walled peppers are a standout for dehydration, offering superior drying capabilities compared to thicker-fleshed varieties like Hatch Green Hot-Sandia Select.

Why Choose Sandia Hot Chile Seeds?

These heirloom, open-pollinated peppers mature early and thrive in hot climates, producing 6-9" pods with a robust flavor. The peppers start green and ripen to a vibrant red, perfect for harvesting when fully matured. With a heat level of 6,000 - 7,000 Scoville units, they deliver a satisfying kick without overwhelming the palate.

Key Features:

Thin-Walled Skin: Ideal for dehydration and making red chile powder.
Early Maturity: Ready to harvest in just 80 days.
Heat Level: Hot (6,000-7,000 Scoville).
High Yield: Plants grow 30-36" tall and produce abundantly.
GMO-Free: Untreated, heirloom seeds for organic gardening.

Each packet contains 30 seeds.

Growing Tips:

Start your Hatch Red Hot Chile Seeds - Sandia Hot indoors 8 weeks before the last frost. Plant seeds 1/4" deep in sterile media, maintaining 85°F bottom heat and bright light. Keep the soil moist, and expect germination in 7-21 days. Transplant seedlings once they develop 6 true leaves, spacing them 30" apart in rich soil or large 5-gallon containers.

Perfect for New Mexico Cuisine

Whether you prefer red or green, these versatile peppers are a staple in Southwestern cooking. Their bold flavor and manageable heat make them a favorite for salsas, sauces, and traditional dishes.

Ready to grow your own fiery harvest? Add Hatch Red Hot Chile Seeds - Sandia Hot to your garden today and enjoy the authentic taste of New Mexico!

Each packet contains 30 seeds
Heat Level: Hot
SHU: 6,000-7,000
Maturity: 80 days after transplant
Pod Size: 5-6 in. Plant Size: 30-36 in.
Origin: New Mexico
Capsicum annuum
Heirloom and Open-Pollinated
Untreated and Non-GMO

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So far so good

This company’s selection is amazing, I’ll update once I start the seeds I ordered! They shipped in protected envelopes and I received everything i ordered—have already referred others!

Authentic Hatch

These chili's have authentic Hatch pepper taste and smell, get their flavor towards or at red stage. Bought my first batch at Greens produce Arlington TX., bought one of each variety of seed on tabletop display I still have older original plus newer seeds bought. Moved from El paso TX. years back and it's great to have the New Mexico regional chili's.

Great Selection of Hatch Chilies

I grow several of the Hatch variety chilies. They're the only ones my wife will eat since the others are too hot. Even these Hatch Red Hots are not too bad for her. Some of the others like Big Jims and the large green varieties make great peppers for recipes. I've found no other source with such a wide selection. The seeds are high quality and have high germination rates.

Sandia seed is my go to supplier.

Great harvest

Great harvest from the red hot hatch peppers plants. Grew plants in raised bed in zone 7. I will grow these every year.

Better tasting tamales

This is the second time I have used Hatch Red Chile peppers. The harvest was plenty this year as last year. My wife uses these peppers for her Tamales. The freshness makes for a better-tasting tamale. She has sold over 300 so far this year. I'd be dumb if I allowed this opportunity to slip past me.

Best red chile for ristras and powders

These are our go to favorite for making ristras for drying and then later using for making powder.

Best Hatch Red Chile Seeds

I had great luck with growing these seeds in Texas, nearly all sprouted, plants were healthy and had lots of chiles per plant. I let them dry on the counter and crush, cook and process them for the best enchilada sauce that you can't buy. Growing these every year for sure.