Pickle RecipesWe love pickles and make them out of a lot of our cucumbers and hot peppers.like Cascabellas and Jalapenos and other Wax Peppers. Pickled peppers are delicious, we like to leave out the sugar and use hot peppers for a nice vinegary punch of heat and flavor anytime we feel like a snack. And spicy cucumber pickles are another perfect snack or side or topper for a sandwich or burger! If you don't have a huge harvest, make refrigerator pickles which are crunchier and they keep in the fridge f...
Pesto RecipeSimple Pesto Recipe: 2 Cups of Basil – or more, who measures Basil? We usually just use all that we have on hand, you can make larger or smaller batches depending on how much basil you have. You can use both the leaves and any non-woody stems. 1/2 Cup of Nuts - we like to use hulled pumpkin seeds, pine nuts are traditional, but people also use walnuts, almonds, pistacios or even peanuts for pestos, they all bring their own flavor profile to the table. Vary quantity as desired 1/4 cup of ...
Spicy Pumpkin Seeds RecipeIf you grow pumpkins or squash like spaghetti squash, you should definitely make these toasted spicy pumpkin seeds with them! These are addictive. You'll never want to throw away or compost pumpkin seeds (or any squash seeds) ever again after you try this recipe. This is a great one to make if you're carving pumpkins and you clean out the "guts", save the seeds in a bowl. You can soak them in water immediately to help loosen and remove the pulp, then rinse them and let them dr...
Fresh Tomato Salsa RecipeFresh Tomato Salsa Recipe Fresh tomatoes make the best salsa! You can make pico-de-gallo or this delicious restaurant-style salsa recipe below: 3-4 cups fresh tomatoes, chopped* 1 cup diced onion (green onions, or use a red or white onion) ¼ cup diced fresh cilantro (you can dice up stems and all!) 2 tablespoons fresh lime juice (~1 lime) 1-2 jalapeño peppers* (diced, including seeds) ½ teaspoon ground cumin 1-3 cloves of garlic, minced Salt and pepper to taste *You can use any mixture o...
Hatch Green Chile RecipeGet out those roasted Hatch chiles in your freezer (or fresh out of the garden and off of your grill) and make up a batch of this delicious stew. This is great served in a bowl, and is also great for smothering burritos or enchiladas. HATCH GREEN CHILE RECIPE: Ingredients: 1½ tbsp olive oil 1 cup roasted homegrown Hatch green chiles, peeled and diced 2 lbs of pork or chicken, cubed (or go vegan and instead use pinto beans, crumbled sauteed tofu and/or mushrooms if desired) 3 Potatoes, di...
Canned Salsa RecipesCanning: because you don't have to read ingredient labels when you're the one that filled that jar. Most of these salsa recipes can be canned, too! Canned Hot Pepper Salsa Recipe »Carolina Reaper Salsa Recipe »Trinidad Scorpion Salsa Recipe »Vinegar Pepper Sauce Recipe »Ghost Pepper Salsa Recipe »Orange Salsa Recipe » Pico de Gallo Recipe »Tomatillo Salsa Recipe »Hatch Chile Salsa Recipe » Quick Salsa » No-Peel Salsa Recipe »Green Tomato Salsa Recipe »Salsa Macha Recipe » Cab...
Calabacitas RecipeThe go-to fresh vegetable preparation in New Mexico. Calabacitas always contains summer squash, usually with corn and green chile for extra flavor and texture. Preparing calabacitas is fast, easy, and forgiving so feel free to make it your own. Ingredients 2 tablespoons butter 2 tablespoons vegetable oil 2 pounds mixed summer squash (such as zucchini, or yellow straight-neck squash), sliced thin or in bite-size cubes 1 medium onion, chopped (you can also use green bunching onions) 2 small to...
Jalapeno Mac and Cheese RecipeMake this deliciously spicy Mac and Cheese recipe to please any spice-lover. While regular mac and cheese could always use a little spicing up, so this is a great recipe to make it mouth-watering good. Spice up your life with this spicy jalapeno mac and cheese! Nothing is better for the winter season than a warm mac and cheese dish with a kick! Ingredients: 3 C elbow noodles ¼ C butter (or olive oil) 3 medium jalapenos (fine dice) 2 cloves garlic ¼ C all-purpose flour 2 C heavy cream (or use...
Green Chile Stuffing RecipeGreen Chile Stuffing: It’s not Thanksgiving without the stuffing! Spice it up and have them coming back for second with this recipe. Yields 8 servings Ingredients: 24 oz. Bread cubes, about 2 loaves of bread (toasted) 1 C Butter 2 ½ C Yellow onion diced 2 C Celery chopped 1 ½ C Roasted Medium Hatch Green Chile, peeled, deseeded and chopped 6 Cloves garlic 3 Tbs fresh sage 3 Tbs fresh parsley 3 Tbs fresh rosemary 1 Tbs Thyme 2 ½ C Vegetable stock or Chicken 2 Large eggs Directions: Cut b...
Pickled Fresno Peppers RecipePickled Fresno Peppers: Must try pickled Fresno Peppers that’ll have you eating them out of the jar! Ingredients: Yield: 1 pint 1 C unseasoned rice vinegar 1 ½ tsp coriander seeds 1 ½ tsp sugar (or skip if you're cutting out sugar!) 1 ½ tsp kosher salt ½ teaspoon peppercorns 5 red Fresno peppers, thinly sliced Directions: Bring all ingredients except peppers up to boil, stir to ensure sugar has been dissolved. Then put peppers into a canning jar and add boiled vinegar mixture on top,...
Hatch Chile & Basil Pesto RecipeSpicy Hatch Chile & Basil Pesto Recipe: Roasted Hatch Chile (peeled, deseeded)Basil (you could also use Cilantro)1-2 Tablespoons of Olive OilLots of Garlic ClovesWalnutsSalt & Pepper to tasteSqueeze of lemon or limeBlend all ingredients together in a food processor. We use whatever we have on hand, you can make a big batch or a small batch, and vary up the ingredient proportions - every batch is unique to what we have to work with. You can also substitute out the walnuts for pine nuts...
Hatch Chile Guacamole RecipeHatch Chile Guacamole Recipe 2-3 Avocados 1/2 Cup Roasted Hatch Chile, diced1/2 Lime, juiced Cilantro (to taste), chopped (optional*) 2 Cloves of Garlic, minced1/4 cup Tomatoes, Chopped1 fresh Jalapeno, diced (optional for heat and crunch)Salt & Pepper Mash avocado, add lime juice, cilantro, Hatch chile, jalapeno, garlic, salt and pepper, mix lightly. Serve with chips, on tacos, burritos, sandwiches, tostadas... you name it! *Cilantro is optional for those of you who detest it. We ...
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 and they must be kept refrigerated, but don't worry, they're so good that won't likely be a ...
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...
Cilantro Pesto RecipeCilantro tends to come in all at once (it's good to keep sowing it throughout the season as it bolts quickly once the summer warmth arrives, no matter what you do!) So, preserve your precious Cilantro harvest and make Cilantro Pesto! Cilantro pesto with almonds, olive oil, lime juice, fresh garlic or garlic scapes, and spicy green chiles like Jalapenos or serranos is awesome. :) Great with chips, or tossed with pasta or vegetables. Simple Spicy Cilantro Pesto Recipe: Ingredients: ...
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 grow your basil seeds every year, they are easy to start from seed and grow into nice bushy plants that we harvest all summer long to use to make caprese salads (when the tomatoes start to ripen), as well as pesto. I like to make a big batch of pesto, then freeze "pucks" of it in a muffin tray to store in a container in the freezer for some summer flavors all winter long. These seeds always have great germination. I also like to let a couple of basil plants bloom as the pollinators love the blooms and they are pretty, too!
Bought the Green Chile Intro - 3-Pack and was able to start indoors the Big Jim Legacy and Sandia Select with a 100% germination rate thanks to the clear instructions provided. As of Mid July in NC zone 7A on the 8 chile plants(6 Big Jim, 2 Sandia) in the garden I have 5-7 large chiles per plant. The smallest chiles are over 7” and I’m already getting another flush of flowers for round 2 of delicious peppers. Highly recommend these chiles!!!
My sister loves gardening, and is quite a seed collector and grower. She'll love all these classic varieties to add to her garden and seed box. Zucchini are an old stand-by, as well as pumpkins, beans, radishes and more. She's never grown spaghetti squash, so that will be a fun addition.
Beautiful, perfect golden tomatoes - very tasty, too!
Perfect looking tomatoes in a golden color with hints of red, they are gorgeous. These Rainbow Tomatoes were definitely the most productive tomatoes of the season last year, so our countertop bowl was filled with their golden deliciousness.
Make sure to use a sturdy tomato cage (not those wirey floppy ones that they most commonly sell!) - we ended up using some wood stakes to create a frame around the plants as they were so huge and loaded with fruit later in the season.
We just planted our seedlings for these this year, looking forward to watching them grow!
Fantastic! I will be ordering from Sandiaseed from now on.
Germination for nearly all of my varieties was 3-5 days (95% - 100% success rate). My varieties include: Red Ghost, Carolina Reaper, Trinidad Scorpion, Devils Tongue, Cayenne Ring of Fire, Habenero Red, Yellow Jamaican, Paprika Numex, and Bolivian Rainbow. Another thing that I really appreciated is that each packet seemed to contain 20% more seeds than indicated (each 10 seed pack contained 12 seeds) - Not sure if that is standard but it was a nice bonus.
I've found that when you combine roasted carrots, habaneros, lime juice and garlic, it will make the best hot sauce of your life. I think it's the sweetness and depth of the carrots that make the sauce even better, and pairs perfectly with the habanero heat. I got the inspiration from one of my favorite store-bought hot sauces, Marie Sharp's Habanero hot sauce. Sometimes I add some of your Chef's orange tomatoes too to make more of it, and they also give more flavor to the hot sauce and help tame the heat a bit. I grow these in my garden every year along with your orange habaneros, orange tomatoes and other hot peppers and veggies. Very reliable.
These fabulous peppers added lots of color to our patio pots. So pretty in multiple colors, plus you can pick them and add to salsa for a nice spicy kick. These are fun in any ornamental edible garden.
We let these hang dry, then ground them up – they made the tastiest pepper flakes. They have a nice kick, but good flavor too. Easy to grow plants, pretty peppers.
Great seeds, good germination, plants grow quickly and produce lots of pods for roasting. Great flavor and just the right amount of spice. We grow these every year in our garden in Utah.
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!
Pickle Recipes
We love pickles and make them out of a lot of our cucumbers and hot peppers.like Cascabellas and Jalapenos and other Wax Peppers. Pickled peppers are delicious, we like to leave out the sugar and use hot peppers for a nice vinegary punch of heat and flavor anytime we feel like a snack. And spicy cucumber pickles are another perfect snack or side or topper for a sandwich or burger! If you don't have a huge harvest, make refrigerator pickles which are crunchier and they keep in the fridge f...
Pesto Recipe
Simple Pesto Recipe: 2 Cups of Basil – or more, who measures Basil? We usually just use all that we have on hand, you can make larger or smaller batches depending on how much basil you have. You can use both the leaves and any non-woody stems. 1/2 Cup of Nuts - we like to use hulled pumpkin seeds, pine nuts are traditional, but people also use walnuts, almonds, pistacios or even peanuts for pestos, they all bring their own flavor profile to the table. Vary quantity as desired 1/4 cup of ...
Spicy Pumpkin Seeds Recipe
If you grow pumpkins or squash like spaghetti squash, you should definitely make these toasted spicy pumpkin seeds with them! These are addictive. You'll never want to throw away or compost pumpkin seeds (or any squash seeds) ever again after you try this recipe. This is a great one to make if you're carving pumpkins and you clean out the "guts", save the seeds in a bowl. You can soak them in water immediately to help loosen and remove the pulp, then rinse them and let them dr...
Fresh Tomato Salsa Recipe
Fresh Tomato Salsa Recipe Fresh tomatoes make the best salsa! You can make pico-de-gallo or this delicious restaurant-style salsa recipe below: 3-4 cups fresh tomatoes, chopped* 1 cup diced onion (green onions, or use a red or white onion) ¼ cup diced fresh cilantro (you can dice up stems and all!) 2 tablespoons fresh lime juice (~1 lime) 1-2 jalapeño peppers* (diced, including seeds) ½ teaspoon ground cumin 1-3 cloves of garlic, minced Salt and pepper to taste *You can use any mixture o...
Hatch Green Chile Recipe
Get out those roasted Hatch chiles in your freezer (or fresh out of the garden and off of your grill) and make up a batch of this delicious stew. This is great served in a bowl, and is also great for smothering burritos or enchiladas. HATCH GREEN CHILE RECIPE: Ingredients: 1½ tbsp olive oil 1 cup roasted homegrown Hatch green chiles, peeled and diced 2 lbs of pork or chicken, cubed (or go vegan and instead use pinto beans, crumbled sauteed tofu and/or mushrooms if desired) 3 Potatoes, di...
Canned Salsa Recipes
Canning: because you don't have to read ingredient labels when you're the one that filled that jar. Most of these salsa recipes can be canned, too! Canned Hot Pepper Salsa Recipe »Carolina Reaper Salsa Recipe »Trinidad Scorpion Salsa Recipe »Vinegar Pepper Sauce Recipe »Ghost Pepper Salsa Recipe »Orange Salsa Recipe » Pico de Gallo Recipe »Tomatillo Salsa Recipe »Hatch Chile Salsa Recipe » Quick Salsa » No-Peel Salsa Recipe »Green Tomato Salsa Recipe »Salsa Macha Recipe » Cab...
Calabacitas Recipe
The go-to fresh vegetable preparation in New Mexico. Calabacitas always contains summer squash, usually with corn and green chile for extra flavor and texture. Preparing calabacitas is fast, easy, and forgiving so feel free to make it your own. Ingredients 2 tablespoons butter 2 tablespoons vegetable oil 2 pounds mixed summer squash (such as zucchini, or yellow straight-neck squash), sliced thin or in bite-size cubes 1 medium onion, chopped (you can also use green bunching onions) 2 small to...
Jalapeno Mac and Cheese Recipe
Make this deliciously spicy Mac and Cheese recipe to please any spice-lover. While regular mac and cheese could always use a little spicing up, so this is a great recipe to make it mouth-watering good. Spice up your life with this spicy jalapeno mac and cheese! Nothing is better for the winter season than a warm mac and cheese dish with a kick! Ingredients: 3 C elbow noodles ¼ C butter (or olive oil) 3 medium jalapenos (fine dice) 2 cloves garlic ¼ C all-purpose flour 2 C heavy cream (or use...
Green Chile Stuffing Recipe
Green Chile Stuffing: It’s not Thanksgiving without the stuffing! Spice it up and have them coming back for second with this recipe. Yields 8 servings Ingredients: 24 oz. Bread cubes, about 2 loaves of bread (toasted) 1 C Butter 2 ½ C Yellow onion diced 2 C Celery chopped 1 ½ C Roasted Medium Hatch Green Chile, peeled, deseeded and chopped 6 Cloves garlic 3 Tbs fresh sage 3 Tbs fresh parsley 3 Tbs fresh rosemary 1 Tbs Thyme 2 ½ C Vegetable stock or Chicken 2 Large eggs Directions: Cut b...
Pickled Fresno Peppers Recipe
Pickled Fresno Peppers: Must try pickled Fresno Peppers that’ll have you eating them out of the jar! Ingredients: Yield: 1 pint 1 C unseasoned rice vinegar 1 ½ tsp coriander seeds 1 ½ tsp sugar (or skip if you're cutting out sugar!) 1 ½ tsp kosher salt ½ teaspoon peppercorns 5 red Fresno peppers, thinly sliced Directions: Bring all ingredients except peppers up to boil, stir to ensure sugar has been dissolved. Then put peppers into a canning jar and add boiled vinegar mixture on top,...
Hatch Chile & Basil Pesto Recipe
Spicy Hatch Chile & Basil Pesto Recipe: Roasted Hatch Chile (peeled, deseeded)Basil (you could also use Cilantro)1-2 Tablespoons of Olive OilLots of Garlic ClovesWalnutsSalt & Pepper to tasteSqueeze of lemon or limeBlend all ingredients together in a food processor. We use whatever we have on hand, you can make a big batch or a small batch, and vary up the ingredient proportions - every batch is unique to what we have to work with. You can also substitute out the walnuts for pine nuts...
Hatch Chile Guacamole Recipe
Hatch Chile Guacamole Recipe 2-3 Avocados 1/2 Cup Roasted Hatch Chile, diced1/2 Lime, juiced Cilantro (to taste), chopped (optional*) 2 Cloves of Garlic, minced1/4 cup Tomatoes, Chopped1 fresh Jalapeno, diced (optional for heat and crunch)Salt & Pepper Mash avocado, add lime juice, cilantro, Hatch chile, jalapeno, garlic, salt and pepper, mix lightly. Serve with chips, on tacos, burritos, sandwiches, tostadas... you name it! *Cilantro is optional for those of you who detest it. We ...
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 and they must be kept refrigerated, but don't worry, they're so good that won't likely be a ...
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...
Cilantro Pesto Recipe
Cilantro tends to come in all at once (it's good to keep sowing it throughout the season as it bolts quickly once the summer warmth arrives, no matter what you do!) So, preserve your precious Cilantro harvest and make Cilantro Pesto! Cilantro pesto with almonds, olive oil, lime juice, fresh garlic or garlic scapes, and spicy green chiles like Jalapenos or serranos is awesome. :) Great with chips, or tossed with pasta or vegetables. Simple Spicy Cilantro Pesto Recipe: Ingredients: ...
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...
