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Pepper (Hot), Sandia

Item 237
Capsicum annuum
Slightly hotter than a jalapeno, Sandia produces heavy yields of 6-7” green peppers that ripen to red. A good choice for roasting, stuffing, or added to salsas. The peppers are often dried to create decorative ristras. Heat increases as fruits redden. Scoville Heat Units: 5,000-7,000.