when I lived out in Alb. we used to gather and ave all the Sandia peppers for gardening. I still grow em and we use them by drying them on a string in the attic. Then when its time to use, we steam em with the flour torts and split em open and scarpe out the seeds. Whenever we make a TexMex dinner, we always top it ith a sania pepper and then a fried egg. Its a trick I,learnt from our chief geologist . His wife was a great cook and my wife learnt many trix of the tex mex trade.
Sopaipillas with a honey and mlasss dip always served at a meal to "cut the heat" of th food.