Spice Levels of Chili Peppers

Found this table on chili peppers and their spice level.  It uses the Scoville scale to measure the spice.

 

http://ushotstuff.com/Heat.Scale.htm

 

Chili Pepper	Heat Range
Sweet Bell	0
Sweet Banana	0
Pimento	0
Cherry	00 ~ 500
Pepperoncini	100 ~ 500
Sonora	300 ~ 600
El-Paso	500 ~ 700
Santa Fe Grande	500 ~ 750
NuMex R Naky	500 ~ 1,000
Coronado	700 ~ 1,000
TAM Mild Jalapeno	1,000 ~ 1,500
New Mexico 6-4	1,000 ~ 1,500
Espanola	1,000 ~ 2,000
Poblano	1,000 ~ 2,000
Ancho	1,000 ~ 2,000
Mulato	1,000 ~ 2,000
Pasilla	1,000 ~ 2,000
Anaheim	500 ~ 2,500
Sandia	500 ~ 2,500
NuMex Big Jim	1,500 ~ 2,500
Rocotillo	1,500 ~ 2,500
Pulla	700 ~ 3,000
NuMex Joe E. Parker	1,500 ~ 3,000
Bulgarian Carrot	2,000 ~ 5,000
Mirasol	2,500 ~ 5,000
Guajillo	2,500 ~ 5,000
Jalapeno	2,500 ~ 8,000
Chipolte	5,000 ~ 8,000
Long Thick Cayenne	6,000 ~ 8,500
Hot Wax	5,000 ~ 9,000
Puya	5,000 ~ 10,000
Hidalgo	6,000 ~ 17,000
Aji Escabeche	12,000 ~ 17,000
Serrano	8,000 ~ 22,000
Manzano	12,000 ~ 30,000
Shipkas	12,000 ~ 30,000
NuMex Barker's Hot	15,000 ~ 30,000
De Arbol	15,000 ~ 30,000
Jaloro	30,000 ~ 50,000
Aji	30,000 ~ 50,000
Tabasco	30,000 ~ 50,000
Cayenne	30,000 ~ 50,000
Santaka	40,000 ~ 50,000
Super Chile	40,000 ~ 50,000
Piquin	40,000 ~ 58,000
NuMex XX Hot	60,000 ~ 70,000
Yatsafusa	50,000 ~ 75,000
Red Amazon	55,000 ~ 75,000
Haimen	70,000 ~ 80,000
Chiltecpin	60,000 ~ 85,000
Thai	50,000 ~ 100,000
Merah	85,000 ~ 100,000
Tabiche	85,000 ~ 115,000
Bahamian	95,000 ~ 110,000
Carolina Cayenne	100,000 ~ 125,000
Kumataka	125,000 ~ 150,000
Bahamian	125,000 ~ 300,000
Jamaican Hot	100,000 ~ 200,000
Birds Eye	100,000 ~ 225,000
Tepin (Wild)	100,000 ~ 265,000
Datil	1,000 ~ 300,000
Devil Toung	125,000 ~ 325,000
Fatalii	125,000 ~ 325,000
Orange Habanero	150,000 ~ 325,000
Scotch Bonnet	150,000 ~ 325,000
TigrePaw-NR	265,000 ~ 348,000
Rocoto / Manzano	225,000 ~ 350,000
Caribbean Red	120,000 ~ 400,000
Choclate Habanero	325,000 ~ 425,000
Red Savina Habanero	350,000 ~ 575,000
Dorset Naga	800,000 ~ 900,000
Naga Jolokia "Ghost Pepper"	800,000 ~ 1,041,000

Curly Growth

September 30, 2010

We noticed there was a leaf that seemed to curl in a weird growth pattern,

A flower did a weird twist growth pattern too.

Got new peppers in September!

The plant really took off after we topped it and gave it fresh nutrients.

New Growth

We bought the pepper plant some nutrients and it really took off again.

September 24, 2010

September 29, 2010



Pepper Plant Gets Topped

Alec felt it would be best if the pepper plant was topped to encourage new growth and new peppers after our first harvest.

August 19, 2010

Office Salsa Tasting

The salsa was brought into the office for sampling by anyone interested.  It didn't last long!  Everyone seemed to want a bite of it.  Was quite a hit.

August 19, 2010

Habanero Salsa Recipe #1

Ingredients:

• 4 28oz cans of crushed tomatoes
• 6 regular size Fred Meyer orange habanero peppers OR 12 small size Erik May orange habanero peppers
• 6 jalapeno peppers
• 6 red chili peppers
• 2 red bell peppers
• 2 green bell peppers
• 2 white onions
• 3/4 cup apple cider vinegar
• ground black pepper to taste
• sea salt to taste
• oragano to taste

Directions:

1. Chop all peppers and onions
2. Mix all ingredients together in large pot
3. Cook on Med-High
4. Bring pot to boil, stirring constantly
5. Lower heat to a simmer for 20-30 minutes, stirring constantly
6. When the veggies are soft, pour into jars

Makes:

• 8 pints

Spice:

• Medium-Hot

Habanero Salsa Making

Since Erik had left and moved from Spokane to Eugene, we felt it would be best to use the peppers for a salsa.  This would allow us to send some to Erik for him to enjoy as well.  With the help of Alec (fellow QA person), we made 2 batches of salsa.  The first batch made solely with Erik's peppers, and a second batch with orange habanero peppers from Fred Meyer.  This allowed us to compare the hottness of our peppers with standard store bought peppers.  The Fred Meyer peppers were twice the size of our peppers so we only used 6 of those peppers for the batch, and then all 12 of our peppers went into the other batch.

August 15, 2010

We had to sample the two batches.  Compare to see which was hotter/better.  By this point in the salsa making process though, my fingers and mouth was on "fire" and it was hard to tell which batch was hotter.  Both came out with really good flavor though.  And both felt rather spicy coming right from the stovetop.

Finished salsa product got a special label with Erik May's photo on it.