| Variety: |
Description: |
Heat 1-10: |
Scoville units: |
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| Anaheim (green): |
Also known as the California chile or green chile. Long and slender, vegetable flavor, used in rellenos, stews, and sauces. Fresh. |
2 - 3 |
500 - 1000 |
| Anaheim (red): |
Also known as the chile colorado. Long and slender, sweeter than green Anaheim, serve grilled and in rellenos, stews, and sauces. Fresh. |
2 - 3 |
500 - 1000 |
| Ancho: |
Dark red or red, long, cone-shaped. The fresh form is the poblano chile. Use in sauces and moles. Dried. |
3 - 5 |
1000 - 2000 |
| Bell: |
Available green, yellow, orange, red, and violet. Sweet, mild, vegetable flavor. Use in salads and casseroles. Not recommended for Hispanic dishes. Fresh. |
0 |
0 |
| Cascabel: |
Reddish brown, small, round, woodsy flavor. Use in sauces, soups, and stews. Dried. |
4 |
1500 |
| Cayenne: |
Bright red, short, slender. Use in sauces and soups and as a seasoning. Dried. |
8 |
30,000 -
50,000 |
| Cherry: |
Red, round, small, sweet. Serve in salads and pickled. Dried and fresh. |
1 - 3 |
100 - 1000 |
| Chilaca: |
Long and very slender, dark brown, curved. Fresh form of dried pasilla or chile negro. Use in sauces. Fresh. |
3 - 4 |
1000 - 1500 |
| Chipotle: |
Brown, large, dried, smoked, jalapeno. Use in sauces, soups, and salsas. Dried. |
5 - 6 |
2500 - 5000 |
| Fresno: |
Red, short and rounded, shaped like a jalapeno. Use in salsas. Fresh. |
6.5 |
2500 - 5000 |
| Guajillo: |
Long and slender, shiny, red. Sweet and piney. Use in sauces, soups, and stews. Dried. |
2 - 4 |
500 - 1500 |
| Habanero: |
Available green, red, and orange. Small and round. Use in salsas and hot sauce. Dried or fresh. |
10 |
100,000 -
300,000 |
| Jalapeno: |
Available green or red. Short, tapered, thick skinned. Vegetable flavor with red sweeter than green. Use pickled, in salsas, stews, and roasted. Fresh. |
5.5 |
2500 - 5000 |
| Mulato: |
Dark brown, long, cone-shaped. The fresh form is the poblano chile. Use in sauces and moles. Dried. |
2 - 4 |
500 - 1500 |
| New Mexico: |
Green or red, long and slender, sweet and earthy. Use the fresh form in salsas, stews, rellenos, and roasted. Use the dried form as seasoning. Dried or fresh. |
3 - 5 |
1000 - 2000 |
| Pasado: |
A roasted, peeled, and dried New Mexico red or Anaheim red chile. Fruity, toasted flavor. Use in soups, stews, and breads. Dried. |
5 |
2000 |
| Pasilla: |
Also known as chile negro. Dark brown, dried version of the chilaca chile. Use in moles and sauces. Dried. |
3 - 5 |
1000 - 2000 |
| Pepperoncini: |
Orange or red, slender, curved, sweet. Use in tomato sauces. Dried. |
5 |
2000 |
| Pimento: |
Red, tapered, sweet and aromatic. Powdered form is paprika. Fresh. |
1 |
100 |
| Poblano: |
Dark green or red, long, cone-shaped. The dried form is the ancho or mulato chile. Use cooked or roasted. Fresh. |
3 |
1000 - 1500 |
| Santa Fe Grande: |
Yellow, small, tapered. Use in yellow moles, salsas, and pickled. Fresh. |
6 |
2500 - 5000 |
| Scotch Bonnet: |
Yellow, orange, or red, similar to habanero. Use in Jamaican dishes. Fresh. |
9 - 10 |
50,000 -
100,000 |
| Serrano: |
Green or red, short, slender. Use in salsas, pickled, and roasted. Fresh. |
7 |
5,000 - 20,000 |
| Tabasco: |
Orange or red, short, slender. Use in tobasco sauce. Fresh. |
8 - 9 |
50,000 -
100,000 |
| Thai: |
Green or red, short, thin. Use in SouthEast Asian dishes. Fresh. |
7 - 8 |
50,000 -
100,000 |
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