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Chile Pepper Heat Index

By Text: Julianna Grimes
September 01, 2011
Photo: Randy Mayor
Hot, of course, is how we think of many chiles, less often as seasonal fruits that have distinctive, fresh, even subtle flavors.
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Chile Pepper Heat

Photo: Randy Mayor
Think all chile peppers pack the heat? Think again. Sure, spicy habaneros are off the charts, but you might be surprised to learn that some varieties claim a quite polar flavor DNA. Whether you are serving crudités or making a spicy salsa, here you will find the right amount of heat (or lack thereof) to give your latest culinary creation just the kick it needs.
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Mild/Sweet

Photo: Randy Mayor
Serve fresh or blistered in salads or solo. Other varieties: gypsy, cherry, Padrón.

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Medium

Photo: Randy Mayor
Use to make salsa and pickled or stuffed peppers. Other varieties: hatch (also called New Mexico chile), Hungarian wax.
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Hot

Photo: Randy Mayor
Use these hot chile peppers to make spicy salsa, curries, sauces, soups, or noodles. Other varieties: yellow chile, cayenne.

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Off the Charts!

Photo: Randy Mayor
Other scorchers: Scotch bonnet, Bhut Jolokia (ghost chiles).
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