Video:8 Types of Chile Pepperswith Jen D'Amore
There are many different types of chiles in Phoenix, but this video shows the 8 types of chile peppers most commonly found. Here, learn about 8 types of chile peppers found in this part of Arizona.See Transcript
Transcript:8 Types of Chile PeppersHi, I'm Jen D'Amore for About.com, and this video is all about the 8 types of chile peppers you'll find in Phoenix.
Difference Between Types of Chile Peppers Found in PhoenixYou may wonder when you see them in the produce section and on menus…just what is the difference between a Jalapeno and a Habanero? How hot are they?
Information About Chile Peppers Found in PhoenixPeppers come in a variety of shapes, colors, and heat levels…so it's best to know what you're experimenting with.
Peppers are rated on a heat index using Scoville units. The higher the number, the hotter the pepper.
On the low, or mild, end, we begin with green chile peppers, and poblano chiles each with a range from 1,000-2000 scoville units.
Green chile peppers, or "anaheim peppers" are available in most local grocery stores, and can be sliced, diced, peeled, pureed…even roasted.
Poblano chile's large thick walls, and mild heat, makes them great for stuffing.
Next on the scale, ranging between 2,500 and 8,000 are the Red Fresno chile, and the Jalapeno. From traditional dishes to the popper, jalapenos are are a crowd pleaser with enough heat to spice things up, without sending anyone to the burn unit. A smoked jalapeno is better known as a chipotle.
Red fresno chile is similar to jalapeno but they're less meaty and have thinner skin. They're good to use in salsa…as they are only used fresh…they don't dry well. The seeds and the veins are where you'll find most of the heat.
Another pepper great for salsa, hot salsa, coming in between 8,000 and 22,000 scoville units -is the serrano. Serrano starts off green then matures to red, brown, orange or yellow. They don't need to be steamed or peeled before making your salsa. Just keep in mind that they're 5 times hotter than the jalapeno.
Next, between 15,000 and 30,000 scoville units- proceed with caution…the chile de arbor is small but mighty. This tiny pepper packs a lot of punch, understandably as it's related to cayenne pepper.
Turning up the heat to between 30,000 and 50,000 scoville units - the Manzano chile pepper, named for it's apple shape comes from a different region and species than it's hot chile counterparts. Manzano's have black seeds and are great for hot salsa.
And finally, the hottest pepper you'll find in your local grocery store…coming in between 200,000 and 300,000 scoville heat units…the habanero! Habaneros start off green and ripen to orange, red, white, brown or pink. Not only is this oil hot, it's hydrophilic…so don't think water alone will save you! Wear gloves when handling habaneros and avoid contact with your eyes or open wounds.
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