Harissa Recipe - with Homegrown Hatch ChilesHarissa is a spice mix used in Tunisian cuisine, and can be used on everything from vegetables to soups to rice or couscous. This Harissa recipe uses the famous New Mexican Red Hatch Chiles, which are roasted and peeled to make this delicious spice. 3 fresh* or frozen Hatch Red Chiles (any variety of red chile will do!) 1 tsp cumin seeds 1 tsp coriander seeds 3 tbsp olive oil 1 red onion, chopped 2 tsp tomato paste 6 cloves garlic, chopped 6 hot red chiles, (use super hot peppers like Caro...
Shishito RecipeIf you grow our Shishito seeds, then you know how delicious these amazing Japanese sweet peppers taste! Here's a super simple recipe for your Shishito garden harvest: Ingredients: Shishito Chiles 1-2 Tablespoons of Sesame Oil or Olive Oil Chopped Garlic Cloves (1-3 cloves) Sesame Seeds (1 Teaspoon) Sea Salt (to taste) Heat up a skillet, add olive oil, then throw in the Shishitos, garlic, sesame seeds and sprinkle with sea salt. Fry until slightly charred, then serve! Delicious! Shishit...
Santa Fe Grande Pepper RecipesIf you love the beautiful Santa Fe Grande Pepper like we do, you probably grow them in your garden. We offer seeds that are easy to grow into large 30" plants that have an array of color in peppers ranging from yellow to bright glossy red. The medium heat peppers (a little less spicy than Jalapeños), are perfect for lots of recipes and for fresh pickling. Here are some of our favorite Santa Fe Grande Pepper Recipes: Cream-Cheese Stuffed Grilled Santa Fe Grande Pepper Recipe • Cream Chee...
Carolina Reaper Powder RecipeIf you grow Carolina Reapers, you probably aren't going to eat them whole. They're way too hot! While Carolina Reapers can't kill you, using too much can definitely make your head feel like it's burning off! So, since a little bit goes a long way, we think the best way to preserve our Carolina Reaper chile pepper harvest for year-round use is by drying out your chiles and making Carolina Reaper Powder! Here is our Carolina Reaper Powder Recipe – it's easy to make powder an...
No Salt Hot Sauce RecipeSo if you're like us, you like to put Hot Sauce on EVERYTHING. If you're worried about your salt intake, and you like vinegar, this No-Salt Hot Pepper Vinegar Sauce is great on food and doesn't add any salt to your diet! It's a great way to spice things up with great flavor without sodium. Sandia Seed's No-Salt Hot Sauce Recipe: 1 glass bottle with cap or cork 1 cup of hot peppers (roughly, use any type of hot pepper, such as Goat Horns, or Cayenne Peppers . You ...
Homegrown Chile-Garlic Sauce RecipeHomegrown Chile-Garlic Sauce Recipe: 1 Cup Hot Peppers (choose any red peppers* you want, mix and match!)6-8 cloves garlic, chopped2 Tbsp sesame oil2 tablespoon sugar or maple syrup4 tablespoons white vinegarSalt and pepper as desired Add everything to a food processor to process until smooth. Put pepper mix into a small non-reactive pot and heat to simmer for about 10 minutes. Let it cool, then put into a small jar and refrigerate for at least a couple hours before using to let the flavors ...
Pickled Jalapeños RecipeHere's a great recipe to use some of your Jalapeños (or any hot peppers) from your garden: Pickled Jalapeños 15 large Jalapeños, remove stems and slice2 Garlic Cloves, peeled and chopped1 cup Distilled White Vinegar1 cup Filtered Water2 tablespoons Kosher Salt1 Leaf from Raspberry, Horseradish or Grape1-4 tablespoons Sugar to taste (optional, we leave it out!) In a pot add garlic, water, vinegar, salt and sugar. Heat to a boil and stir to dissolve the salt and sugar. Add Jalape...
One of our Favorite Salsa RecipesSandia Seed's Favorite Salsa Recipe 3-4 Large Fresh Tomatoes such as the Abe Lincoln Heirloom TomatoOR 1 Large (28oz) can Whole Tomatoes 1/2 Cup - Fresh Cilantro leaves (use as much as you like)1-2 Jalapenos (I leave in the seeds and rinds to make it spicier)1-2 Green Chiles (any variety, roasted & peeled is always nice!)1/2 Onion (diced, soak in cold water 20+ minutes to sweeten)1-2 Garlic ClovesFresh Lime Juice (1 lime)Teaspoon of Cumin, Chili Powder, and Hot Pepper Flakes to you...
Red Chile Sauce RecipeRED CHILE SAUCE from New Mexico Red chile sauce is the best thing ever on a cold January winter day. Make this recipe with your dried red chiles from last seasons harvest of Guajillo Chile and Hatch Red Hot Chile. Grow oregano and onions alongside your peppers this year! Yield: Makes about 2 1/2 cups ACTIVE TIME: 1 hr TOTAL TIME: 1 hr INGREDIENTS 2 ounces whole dried Hatch Red Hot chiles (12) 1 ounce whole dried Guajillo chiles (6) 4 cups boiling-hot water 3 tablespoons finely choppe...
White Green Chile RecipeHere's a great white chile recipe that uses the amazing flavors of roasted green chile from the garden! During harvest season, we also throw in a few apples if we have an abundance of them, it's a nice way to use up some apples, thickens and adds a hint of sweetness to the chile. White Green Chile Recipe: • 3-4 Cups of white beans, cooked (canned or cooked fresh) • 1 Cup cooked, chopped chicken • 3 cups chicken stock (or bone broth/vegetable broth) • 2 diced potatoes • 1-2+ App...
Harvest RecipesWe sure do love harvest season!Here are some of our favorite recipes to use up your harvest: Salsa Recipes:Carolina Reaper Salsa Recipe »Trinidad Scorpion Salsa Recipe »Vinegar Pepper Sauce Recipe »Ghost Pepper Salsa Recipe »Orange Salsa Recipe »Tomatillo Salsa Recipe »Hatch Chile Salsa Recipe » No-Peel Salsa Recipe »Green Tomato Salsa Recipe »Salsa Macha Recipe » Chile Pepper Recipes for Stews, Casseroles & Side Dishes:Green Chile Stew Recipe »Hatch Green Chile Gravy Recip...
Spicy Beet Greens RecipeWe love growing beets!! They are so delicious and so easy to grow. Did you know you can also eat the greens? Recipe posted below! Spicy Beet Greens Recipe: Ingredients: Olive oil Beet greens, washed and cut into 2-inch pieces 3+ cloves garlic, minced Crushed hot pepper flakes to taste Zest and juice of 1/2 lemon Kosher salt and freshly ground pepper Directions: Heat up the oil in a heavy sautée pan. Sautée the beet greens and garlic until the greens are wilted and tender, 5 to 8...
Poblano Peppers Stuffed with Shrimp RecipeThis recipe was inspired by a similar dish we enjoy at La Vaquita Marina Restaurant, San Felipe, Baja California. It has amazing flavor and is easy to make. The Poblano peppers have mild to medium heat and make this meal a crowd pleaser. Poblano pepper heat is at 500 to 1,000 Scoville Heat Units (SHU). Poblano Peppers Stuffed with Shrimp Yields: 4 servings Ingredients 4 poblano peppers, halved lengthwise and seeded 2 tablespoons butter 1/2 cup diced sweet yellow onion 1 lb. medium fresh shr...
Spicy Refrigerator Pickles RecipeThis is a simple recipe that you can make in smaller batches to use up your cucumbers and some peppers in the summer months. Quick and easy, you don't have to water bath these delicious spicy pickles, just store them in your fridge. We find that these refrigerator pickles are much crispier than their preserved cousins, you have to eat them a little faster as they don't last as long, but don't worry, they're so good that won't likely be a problem. :) Spicy Refrigerator Pic...
Green Chile Quinoa Salad RecipeHere's a delicious healthy spicy salad that is perfect for summertime! Green Chile Quinoa Salad Recipe Ingredients: 1 cup of Red Quinoa, cooked 1/2 cup+ Green chiles, roasted, peeled and diced 2-3 cloves of garlic 1 cup of diced tomatoes 6 chopped green onions 1 cup of chopped fresh spinach 2 cups of roasted corn 2 cups of black beans 1 cucumber, diced Bunch of chopped cilantro (stems are ok, too!) 2 Limes, juiced 4 tbsp olive oil Salt and Pepper to taste 1 tsp cumin 1 tsp red peppe...
Fermented Jalapeno Hot Sauce RecipeFermented Jalapeno Hot Sauce Recipe Ingredients: 6-8 jalapeños (or any hot pepper) 1 bell pepper (or any sweet pepper) 1/2 of a white onion 3-6+ Cloves of Garlic, peeled 1 tablespoon of salt (no iodine) 32-oz Canning Jar with lid* (Or use a Pickle Pipe or a fermentation crock to avoid the need to burp!) *You can use any size glass jar that will fit the ingredients, it depends on the number of peppers and size of the onion you use. The main thing is to make sure there is about an inch or l...
I tried these purple Cherokee seeds on 2024. This is the first time growing these purple Cherokees and were amazed at the ease of germination and taste
These germinated in two days. I started them in midsummer and they fruited by late fall in my zone 10b garden and are overwintering just fine. I’ll have more to harvest by late spring. I made my red sauce for pozole for Christmas with my harvest!
Big Chiles with just enough heat to add to green enchilada's. The flavor after roasting is fantastic. Since green chile roasting is not a local thing in Eastern Washington we us a weed burner. The smell of roasting peppers is heavenly.
My favorite green chili to grow. Plenty of heat and after roasting sit perfectly on a hamburger. Also my wonderful wife makes Puelo Chili jam that is a real crowd pleaser
Plants were quite bushy and full of peppers. Great flavor. Made a wonderful little Ristra with some of the later harvested peppers. Will continue to grow these yearly.
These plants were super healthy all season long and produced a LOT of fruit. They'll add heat and color to any dish. They made my cowboy candy and pickled jalapeños extra special!
Very good germination rate and super abundant and delicious peppers!. I had them in 10g and 5g fabric pots and they very well the last two years. Amazing to smoke and dry / freeze to have throughout the year! I just made a spicy brown porter mustard with scotch bonnets! Also made an amazing roasted scotch bonnet hot sauce! yum!
These grow large. We roast them and peel them and make green chile from them. My husband adores them.
Made Chili Mac for my Step son and he ate it all in one sitting.
I plant 10 plants every year.
Grew the purple jalapenos last summer. Slow to get going, but ended up with a nice compact bush in a pot. I am trying to overwinter them by bringing the.pot inside for the winter. It is still growing, small purple peppers about 1" long.
Every spring it's my mission to introduce our community to Sandia Seed Companies Mexico Midget Tomatoes! This our the perfect variety to grow in boxes and grow abundantly to feed as many of my neighbors as possible. Thank you for your Amazing Varieties!
Harissa Recipe - with Homegrown Hatch Chiles
Harissa is a spice mix used in Tunisian cuisine, and can be used on everything from vegetables to soups to rice or couscous. This Harissa recipe uses the famous New Mexican Red Hatch Chiles, which are roasted and peeled to make this delicious spice. 3 fresh* or frozen Hatch Red Chiles (any variety of red chile will do!) 1 tsp cumin seeds 1 tsp coriander seeds 3 tbsp olive oil 1 red onion, chopped 2 tsp tomato paste 6 cloves garlic, chopped 6 hot red chiles, (use super hot peppers like Caro...
Shishito Recipe
If you grow our Shishito seeds, then you know how delicious these amazing Japanese sweet peppers taste! Here's a super simple recipe for your Shishito garden harvest: Ingredients: Shishito Chiles 1-2 Tablespoons of Sesame Oil or Olive Oil Chopped Garlic Cloves (1-3 cloves) Sesame Seeds (1 Teaspoon) Sea Salt (to taste) Heat up a skillet, add olive oil, then throw in the Shishitos, garlic, sesame seeds and sprinkle with sea salt. Fry until slightly charred, then serve! Delicious! Shishit...
Santa Fe Grande Pepper Recipes
If you love the beautiful Santa Fe Grande Pepper like we do, you probably grow them in your garden. We offer seeds that are easy to grow into large 30" plants that have an array of color in peppers ranging from yellow to bright glossy red. The medium heat peppers (a little less spicy than Jalapeños), are perfect for lots of recipes and for fresh pickling. Here are some of our favorite Santa Fe Grande Pepper Recipes: Cream-Cheese Stuffed Grilled Santa Fe Grande Pepper Recipe • Cream Chee...
Carolina Reaper Powder Recipe
If you grow Carolina Reapers, you probably aren't going to eat them whole. They're way too hot! While Carolina Reapers can't kill you, using too much can definitely make your head feel like it's burning off! So, since a little bit goes a long way, we think the best way to preserve our Carolina Reaper chile pepper harvest for year-round use is by drying out your chiles and making Carolina Reaper Powder! Here is our Carolina Reaper Powder Recipe – it's easy to make powder an...
No Salt Hot Sauce Recipe
So if you're like us, you like to put Hot Sauce on EVERYTHING. If you're worried about your salt intake, and you like vinegar, this No-Salt Hot Pepper Vinegar Sauce is great on food and doesn't add any salt to your diet! It's a great way to spice things up with great flavor without sodium. Sandia Seed's No-Salt Hot Sauce Recipe: 1 glass bottle with cap or cork 1 cup of hot peppers (roughly, use any type of hot pepper, such as Goat Horns, or Cayenne Peppers . You ...
Homegrown Chile-Garlic Sauce Recipe
Homegrown Chile-Garlic Sauce Recipe: 1 Cup Hot Peppers (choose any red peppers* you want, mix and match!)6-8 cloves garlic, chopped2 Tbsp sesame oil2 tablespoon sugar or maple syrup4 tablespoons white vinegarSalt and pepper as desired Add everything to a food processor to process until smooth. Put pepper mix into a small non-reactive pot and heat to simmer for about 10 minutes. Let it cool, then put into a small jar and refrigerate for at least a couple hours before using to let the flavors ...
Pickled Jalapeños Recipe
Here's a great recipe to use some of your Jalapeños (or any hot peppers) from your garden: Pickled Jalapeños 15 large Jalapeños, remove stems and slice2 Garlic Cloves, peeled and chopped1 cup Distilled White Vinegar1 cup Filtered Water2 tablespoons Kosher Salt1 Leaf from Raspberry, Horseradish or Grape1-4 tablespoons Sugar to taste (optional, we leave it out!) In a pot add garlic, water, vinegar, salt and sugar. Heat to a boil and stir to dissolve the salt and sugar. Add Jalape...
One of our Favorite Salsa Recipes
Sandia Seed's Favorite Salsa Recipe 3-4 Large Fresh Tomatoes such as the Abe Lincoln Heirloom TomatoOR 1 Large (28oz) can Whole Tomatoes 1/2 Cup - Fresh Cilantro leaves (use as much as you like)1-2 Jalapenos (I leave in the seeds and rinds to make it spicier)1-2 Green Chiles (any variety, roasted & peeled is always nice!)1/2 Onion (diced, soak in cold water 20+ minutes to sweeten)1-2 Garlic ClovesFresh Lime Juice (1 lime)Teaspoon of Cumin, Chili Powder, and Hot Pepper Flakes to you...
Red Chile Sauce Recipe
RED CHILE SAUCE from New Mexico Red chile sauce is the best thing ever on a cold January winter day. Make this recipe with your dried red chiles from last seasons harvest of Guajillo Chile and Hatch Red Hot Chile. Grow oregano and onions alongside your peppers this year! Yield: Makes about 2 1/2 cups ACTIVE TIME: 1 hr TOTAL TIME: 1 hr INGREDIENTS 2 ounces whole dried Hatch Red Hot chiles (12) 1 ounce whole dried Guajillo chiles (6) 4 cups boiling-hot water 3 tablespoons finely choppe...
White Green Chile Recipe
Here's a great white chile recipe that uses the amazing flavors of roasted green chile from the garden! During harvest season, we also throw in a few apples if we have an abundance of them, it's a nice way to use up some apples, thickens and adds a hint of sweetness to the chile. White Green Chile Recipe: • 3-4 Cups of white beans, cooked (canned or cooked fresh) • 1 Cup cooked, chopped chicken • 3 cups chicken stock (or bone broth/vegetable broth) • 2 diced potatoes • 1-2+ App...
Harvest Recipes
We sure do love harvest season!Here are some of our favorite recipes to use up your harvest: Salsa Recipes:Carolina Reaper Salsa Recipe »Trinidad Scorpion Salsa Recipe »Vinegar Pepper Sauce Recipe »Ghost Pepper Salsa Recipe »Orange Salsa Recipe »Tomatillo Salsa Recipe »Hatch Chile Salsa Recipe » No-Peel Salsa Recipe »Green Tomato Salsa Recipe »Salsa Macha Recipe » Chile Pepper Recipes for Stews, Casseroles & Side Dishes:Green Chile Stew Recipe »Hatch Green Chile Gravy Recip...
Spicy Beet Greens Recipe
We love growing beets!! They are so delicious and so easy to grow. Did you know you can also eat the greens? Recipe posted below! Spicy Beet Greens Recipe: Ingredients: Olive oil Beet greens, washed and cut into 2-inch pieces 3+ cloves garlic, minced Crushed hot pepper flakes to taste Zest and juice of 1/2 lemon Kosher salt and freshly ground pepper Directions: Heat up the oil in a heavy sautée pan. Sautée the beet greens and garlic until the greens are wilted and tender, 5 to 8...
Poblano Peppers Stuffed with Shrimp Recipe
This recipe was inspired by a similar dish we enjoy at La Vaquita Marina Restaurant, San Felipe, Baja California. It has amazing flavor and is easy to make. The Poblano peppers have mild to medium heat and make this meal a crowd pleaser. Poblano pepper heat is at 500 to 1,000 Scoville Heat Units (SHU). Poblano Peppers Stuffed with Shrimp Yields: 4 servings Ingredients 4 poblano peppers, halved lengthwise and seeded 2 tablespoons butter 1/2 cup diced sweet yellow onion 1 lb. medium fresh shr...
Spicy Refrigerator Pickles Recipe
This is a simple recipe that you can make in smaller batches to use up your cucumbers and some peppers in the summer months. Quick and easy, you don't have to water bath these delicious spicy pickles, just store them in your fridge. We find that these refrigerator pickles are much crispier than their preserved cousins, you have to eat them a little faster as they don't last as long, but don't worry, they're so good that won't likely be a problem. :) Spicy Refrigerator Pic...
Green Chile Quinoa Salad Recipe
Here's a delicious healthy spicy salad that is perfect for summertime! Green Chile Quinoa Salad Recipe Ingredients: 1 cup of Red Quinoa, cooked 1/2 cup+ Green chiles, roasted, peeled and diced 2-3 cloves of garlic 1 cup of diced tomatoes 6 chopped green onions 1 cup of chopped fresh spinach 2 cups of roasted corn 2 cups of black beans 1 cucumber, diced Bunch of chopped cilantro (stems are ok, too!) 2 Limes, juiced 4 tbsp olive oil Salt and Pepper to taste 1 tsp cumin 1 tsp red peppe...
Fermented Jalapeno Hot Sauce Recipe
Fermented Jalapeno Hot Sauce Recipe Ingredients: 6-8 jalapeños (or any hot pepper) 1 bell pepper (or any sweet pepper) 1/2 of a white onion 3-6+ Cloves of Garlic, peeled 1 tablespoon of salt (no iodine) 32-oz Canning Jar with lid* (Or use a Pickle Pipe or a fermentation crock to avoid the need to burp!) *You can use any size glass jar that will fit the ingredients, it depends on the number of peppers and size of the onion you use. The main thing is to make sure there is about an inch or l...
