Scoville Heat Units: 1,500-2,000 SHU The Espanola was developed in New Mexico in the 1980s by crossing a Sandia pepper with another New Mexico chile. They grow to 5-7” and mature from green to a deep red. The young green fruits can be used to make green chili or chiles rellenos, while the red peppers are sometimes dried to make ristras or ground into a smoky chili powder. The Espanola is also popular in many dishes to add just a little kick.
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