Sandia Select Hot Green Chile Seeds - NuMex Variety - High Yield, Hot Flavor

Good selection of peppers

I have yet to get any of these seeds to germinate. Of all the seeds planted, I should have at least some germinate even if I wasn't taking care of them and just left them to fend for themselves.

Every seed germinated beautifully and the plants grew large with massive production. No diseases at all or blossom end rot, the plants exploded with growth and an insane amount of chiles. The chiles had amazing flavor green or red and with perfect spice (9500 SHU) will definitely grow again!

I’ve been growing Hatch Chiles here in central Washington for the better part of a decade. Two years ago I started growing the Sandia select and never looked back. I grow way more Chiles each year than I can eat , so I give them to family, friends, and coworkers. Every single one of them have told me these taste better than any Chile I’ve grown.

I start them inside in 1gal plastic grow bags around mid February, after that they are kept in a grow tent and go in the ground after Mother’s Day. I get two harvests a year depending on weather. We had a warm October this year so the fall harvest was rather large. Don’t waste your time with the other types. Get the Sandia select

Had some of these Numex Sandia Select seeds left over from 2018 and planted the seed anyway 2022. Good germination rate and threw a couple of the plants in an experimental 20gal Grow Bag by the back door. Had to walk by it going into the house every evening so would grab the peppers to add to everything for supper. This quickly became my favorite because of the little bit thicker walls. Blistered the outer skin off and put them on burgers, in mashed potatoes, on sandwiches, in soups, in casseroles, on pizza and ate them fresh in salads. Big Jim now prefers Select over namesake. Try them.

These productive plants grow chilis almost as large as Big Jim with an outstanding taste - grown just north of Denver. Good size for easy roasting and peeling. The peppers were much milder than expected based on the 8-9,000 scovilles, possibly due to the local climate or large chili pods, which may water down the capsaicin. First harvest was in August and had medium to mild heat. I tried to stress the second harvest in October with no observed increase. I'll try a hotter variety next year. No worries - these still have that perfect NM chili taste. We're blending with some hotter chili and it comes out perfect.

These Ed’s germinated well and transplanted like a champ. The sandia chile plant is tall and beautiful to look at. The chiles are thick walled, full of chile flavor, and perfectly hot.
The Sandia has earned a number one spot in our garden and we will be growing them every year.

While I've grown lots of varieties from Sandia Seed Company, the Sandia is my choice for chile powder. It has a deep orange red color when died and the taste won't let you down. Not too hot, just right! Nothing in this world like chile powder from chiles that you grow, period. What a great way to preserve the harvest for years to come!

I love the Sandia chiles. I planted in 2019 in Zone 10a (San Diego). I had a modicum of success because I didn't know much about growing peppers. I overwintered and this year had much better success. Flavor is great, and the texture of the chile is very good. I'm overwintering again right now. I'm definitely a fan

I grew these in Taos county at 7,500' in 2017. I started them indoors. The seedlings took quite a while to sprout, about 4 weeks, but I had them at room temperature, not 85 degrees. The plants grew slowly but steadily after I put them outside in late May. They were about 3' tall when I harvested them in early September. I got a large bushel from about 10 plants. They are thick and meaty, have excellent flavor and good heat. They freeze really well. I'll be planting a lot more in 2018.