CONGUSTO
HOT, HOTTER, HOTTEST – Habanero, Scotch Bonnet, Rocoto,
Chipotle, Morita
Puya, Guajillo, Serrano
Anaheim, Pasilla
• Guajillo: A deep russet red with a strong piney taste, this is the most common Mexican chile after the ancho. Used in barbecue sauce, marinades and stews. SHU: 5,000 – 8,000. • Habanero: One of the world’s hottest chiles can be found in a variety of colors including orange, red, white, brown and pink in Mexico, Central America and the Caribbean. The name originated in Havana, Cuba, where it was heavily traded. SHU: 100,000 – 300,000. • Poblano: This is Mexico’s most popular fresh chile because of its versatility. Its dark green skin is usually roasted and peeled before stuffing or using in soups and sauces. SHU: 1,000 – 2,000. • Tepin: This is the original wild chile from which all other chiles have evolved. The small round scarlet berry is extremely hot and is used in salsas and fresh marinades. SHU: 50,000 – 100,000.
0
0-5,000: Mild 5,000-20,000: Medium 20,000-70,000: Hot 70,000-300,000: Extremely Hot The Scoville Heat Unit (SHU) scale is the accepted standard for measuring heat in a chile. The scale is actually a measure of a chile’s capsaicin, the chemical responsible for the heat. The spiciness of chiles can vary considerably depending on the climate, soil and seed lineage.
16,000,000 300,000
–
100,000
–
50,000
–
30,000
–
20,000
–
15,000
–
10,000
–
8,000
–
5,000
–
3,000
–
2,500
–
1,000
–
500
Ají, Pequin, Tepin, Macho, Caribe
Arbol
Jalapeño, New Mexico Anaheim
Fresh vs. dried: When chiles are dried, they often change names. Here is a list of fresh chiles and their dried alter egos.
Poblano
Ancho
Jalapeño
Chipotle
Chilaca
Pasilla
Mirasol
Guajillo
Red Jalapeños Morita Anaheim
Chile Colorado
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