Recipe By : Chili-heads
Serving Size : 1 Preparation Time :0:00
Categories : Misc. Mexican
Amount Measure Ingredient -- Preparation Method
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The Chile Pepper Magazine:
Arbol 15-30 f
Ancho 1-1.5 f
Aji Rojo 30-50 f
Cayenne 30-50 f
Cherry .1 -.5 f
Chipotle 50-100 f
De Arboll 15-30 f
Guajillo 2.5-5 f
Habanero 100-300 f
Red Savina Hab 350-577 f
New Mexico .5-1 f
Tam Jalapeno 2.5-5 f
Pasilla 1-1.5 f
Poblano 1-1.5 f
Pequin 30-50 f
Pepperoncini .1-.5 f
Rocotillo 1.5-2.5 f
Rocoto 30-50 f
Serrano 5-23 f
Tabasco 30-50 f
Thai 50-100 f
Yellow Wax 5-15 f
FROM: THE PEPPER GARDEN:
Ancho/Poblano 1,000 to 1,500
Bell 100 to 600
Cayanne 30,000 to 50,000
Cherry 0 to 3,500
Cuban 0 to 500
De Arbol 15,000 to 30,000
Thai Hot 30,000 to 100,000
Jalapeno 2,500 to 10,000
Mirasol 2,500 to 5,000
New mexican 500 to 2,500
ornamental 0 to 50,000
Paprika 0 to 2,500
Pasilla 1,000 to 1,500
Pimiento 0
Piquin 50,000 to 100,000
Serrano 10,000 to 20,000
Squash no information
Wax 0 to 40,000
Aji 30,000 to 50,000
Habenaro 80,000 to 150,000+
Tabasco 30,000 to 50,000
Rocoto 30,000 to 60,000
FROM: RED HOT PEPPERS (heat ratings 0 to 10)
Hungarian Wax sweet=0/hot=5
Bell Pepper sweet=0/MexiBell=3 to 5
Cascabel hot=4
Cayanne hot to very hot=7 to 8
Cherry sweet or hot=0 to 4
Chiltepin very hot=8 to 9
Cubanelle sweet=0
Datil very hot to very very hot=10
De Arbol hot=7
Floral Gem hot=6 to 7
Fresno hot=5 to7
Mirasol hot=4 to 5
Habenaro very very hot=10+
Jalapeno hot to very hot=1 to 5+
New Mex mild to hot=1 to 4
Pasilla medium to hot=3 to4
Pepperoncini sweet to mild=0 to 1
Pimento sweet=0
Poblano mild to hot=3 to 4 (included mulato & ancho)
Rocoto undeterminded but very very very hot=10+ (really what it says!)
Santa Fe Grand medium hot to very hot=6
Scotch bonnet very very hot=10+
Serrano hot to very hot=6 to 8
Tabasco very hot=8 to 9
Tomato sweet=0
