Hot peppers (also called chili peppers) offer varying amount of heat from variety to variety. We are not interested in hot that hurts. We are interested in flavor with perhaps a bit of a bite.
Measuring the heat in hot peppers.
The heat in a hot pepper comes from a chemical in the vegetable called capsaicin which is found throughout the vegetable but is concentrated in the seeds and the ribs; SECRET? Be sure to remove all seeds and ribs to keep heat at a low level for any particular variety. When Wilbur Scoville first devised a means to test the heat of peppers, his hottest entry then came in at 20,000 units. Habanero and Thai chilies can go as high as 60,000. Compare that to the sweet bell pepper at zero.We at Yardener.com have no interest in such pain.
Below we will discuss those varieties and the easy to find either in seed or seedlings and can be used by yardeners without fear of blowing off the top of your head.
Mild Heat Varieties
Jalapeno - 'Senorita' is a variety of the very common jalapeno which is quite mild.
Poblano/Ancho measures 3 to 5 inches long. When mature they are bright red. Often used for the popular chiles rellenos which are peppers stuffed with cheese and fried in batter.
Medium Heat Varieties
Anaheim - these grow 6 to 8 inches long and can be used either green or red; the redder the hotter. These are great for roasting or grilling.
Hungarian Hot Wax - (hot bannana pepper) a tapered pepper 5 to 6 inches in length. Popular in pickleing and frying.
Serrano - often used in making salsa.