Matures from green to red, very uniform - An early maturing hot pepper. Developed at NMSU by Drs. Matta and Nakayama, 1984. It is a hybridisation between 'Sandia' and a northern New Mexico strain of chile. It has high pungency of 1,500 to 2,000 SHU, and a smooth, well shaped pod that dries well. - Up to 20 peppers on 70 cm high plants. Thin walled uses: Large Stuffing, Roasting, Fried/Stir-Fried, Canning/Processing season: Short Season, 70 days