Quote:
Originally Posted by ShellyCrash
Poblanos usually are on the milder side, but like dynamo said, you can get a hot one here or there.
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Here is a quick copy and paste staying under the 11k Scoville heat scale as a point of reference.
8,910 El Yucateco Green Chile Habanero, from El Yucateco Salsas Y Condimentos S.A. de C.V.
7,000 - 8,000 TABASCO® brand Habanero Pepper Sauce, from McIlhenny Company
6,000 - 23,000 Serrano pepper
5,790 El Yucateco Red Chile Habanero, from El Yucateco Salsas Y Condimentos S.A. de C.V.
5,000 - 10,000 Hot Wax pepper
5,000 - 10,000 Chipotle, a Jalapeño pepper that has been smoked.
3,600 Cholula Hot Sauce, from Casa Cuervo S.A. de C.V.
3,400 El Yucateco Chipotle Hot Sauce, from El Yucateco Salsas Y Condimentos S.A. de C.V.
2,500 - 8,000 Santaka pepper
2,500 - 5,000 Jalapeño (Capsicum annuum)
2,500 - 5,000 Guajilla pepper
2,500 - 5,000 Original TABASCO® brand Pepper Sauce, from McIlhenny Company
2.085 FRANK'S® REDHOT® XTRA Hot, from Reckitt Benckiser Inc.
1,500 - 2,500 TABASCO® brand Chipotle Pepper Sauce, from McIlhenny Company
1,200 - 2,400 TABASCO® brand Garlic Pepper Sauce, from McIlhenny Company
1,500 - 2,500 Rocotilla pepper
1,000 - 2,000 Passila pepper
1,000 - 2,000 Ancho pepper
1,000 - 2,000 Poblano pepper
747 Texas Pete®, from T.W. Garner Food Co.
700 - 1,000 Coronado pepper
600 - 1,200 TABASCO® brand Green Pepper Sauce, from McIlhenny Company
500 - 2,500 Anaheim pepper
500 - 1,000 New Mexico pepper
450 FRANK'S® REDHOT® Original, from Reckitt Benckiser Inc.
400 - 700 Santa Fe Grande pepper
100 - 600 TABASCO® brand SWEET & Spicy Pepper Sauce, from McIlhenny Company
100 - 500 Pepperoncini, pepper (also known as Tuscan peppers, sweet Italian peppers, and golden Greek peppers.
100 - 500 Pimento
0 Sweet Bell pepper
Put the Poblano on bold.
One thing to notice is the crazy spread for the Serrano pepper. I use that one often in guacamole, salsas, and such. Always was curious why I occasionally thought I did not count the number of peppers right or something.
Last two side notes to help people who are heat sensitive.
1. To taste test to see how hot a pepper is, DO NOT try the tip, go for a piece near the stem. That will give a much more true level of heat. The tip is often the sweetest part of the pepper.
2. To tame the heat of all peppers. After you cut them into halves, cut them them into quarters and then fillet out the entire rib lines that the seeds connect to. The true heat is in those ribs and the seeds catch the wrap for it. Seeds are pretty much just indigestible fiber anyways. So around here we often will remove ribs out of extra hot peppers, or have some with ribs removed and some with ribs intact when we want certain fruity flavors from the peppers but not all the heat.