Let’s get Spicy 2: Bring the Heat.

Peppers are not just a colorful addition to your meals; they bring a symphony of flavors and heat levels to the table. Understanding the Scoville Scale, a measurement of spiciness, helps navigate the world of peppers. Invented by Wilbur Scoville in 1912, this scale quantifies the heat of peppers based on the concentration of capsaicin. Join us on a spicy journey as we explore eight common and two less common peppers, providing heat levels, flavor descriptions, and versatile recipes for each.

The Scoville Scale: A Brief History

Named after pharmacist Wilbur Scoville, the Scoville Scale was developed in 1912 to measure the spiciness or heat of peppers. The scale ranges from 0 (no heat) to over 2 million (extremely hot). The heat level is determined by the amount of capsaicin, the compound responsible for the sensation of heat.

Common Peppers:

Bell Pepper (0 Scoville Heat Units):

Flavor Description: Sweet and mild.

Applications: Ideal for salads, stir-fries, and fajitas.

Poblano Pepper (1,000–2,000 SHU):

Flavor Description: Mild with a slightly earthy and smoky flavor.

Applications: Perfect for stuffing, grilling, or making chili rellenos.

Jalapeño Pepper (2,500–8,000 SHU):

Flavor Description: Tangy and slightly sweet.

Applications: Salsas, pickling, and adding a kick to guacamole.

Serrano Pepper (10,000–23,000 SHU):

Flavor Description: Bright and crisp with a pronounced heat.

Applications: Hot sauces, pico de gallo, and spicy marinades.

Cayenne Pepper (30,000–50,000 SHU):

Flavor Description: Fruity and intense.

Applications: Dry rubs, hot sauces, and adding heat to soups.

Thai Bird's Eye Chili (50,000–100,000 SHU):

Flavor Description: Fiery and pungent.

Applications: Essential for Thai curries, stir-fries, and spicy condiments.

Habanero Pepper (100,000–350,000 SHU):

Flavor Description: Intensely fruity with a searing heat.

Applications: Hot sauces, fruit salsas, and jerk marinades.

Scotch Bonnet Pepper (100,000–400,000 SHU):

Flavor Description: Sweet and fruity with a fiery kick.

Applications: Caribbean dishes, jerk sauces, and hot pepper jellies.

Less Common Peppers:

Puya Pepper (5,000–8,000 SHU):

Flavor Description: Similar to guajillo but hotter.

Applications: Salsas, sauces, and soups.

Aji Amarillo Pepper (30,000–50,000 SHU):

Flavor Description: Fruity and slightly floral.

Applications: Essential in Peruvian dishes like ceviche and sauces.

Recipes By Heat Level:

Stuffed Poblano Peppers (Mild Heat Recipe)

Ingredients:

• Poblano peppers

• Ground turkey

• Black beans, cooked

• Corn kernels

• Cheese (cheddar or Mexican blend), shredded

• Spices (cumin, chili powder, garlic powder, salt, and pepper)

Technique:

Roasting Poblanos:

1. Preheat your oven's broiler. Place poblano peppers on a baking sheet and broil, turning occasionally, until the skin is charred and blistered.

2. Transfer the roasted peppers to a bowl, cover with plastic wrap, and let them steam for 10 minutes. Peel off the skin and make a lengthwise slit to remove the seeds.

Preparing Filling:

1. In a skillet over medium heat, cook ground turkey until browned. Season with cumin, chili powder, garlic powder, salt, and pepper.

2. Add cooked black beans and corn to the skillet, stirring until well combined.

3. Stuffing Poblanos:

4. Carefully stuff each poblano pepper with the turkey, bean, and corn mixture. Top with shredded cheese.

Baking:

1. Preheat the oven to 375°F (190°C). Place stuffed poblanos in a baking dish and bake until the cheese is melted and bubbly.

Jalapeño Popper Dip (Medium Heat Recipe)

Ingredients:

• Jalapeños, finely chopped

• Cream cheese

• Cheddar cheese, shredded

• Bacon, cooked and crumbled

• Breadcrumbs

Technique:

Mixing Ingredients:

1. In a mixing bowl, combine finely chopped jalapeños, softened cream cheese, shredded cheddar, and crumbled bacon. Mix until well combined.

Baking:

1. Transfer the mixture to a baking dish. Top with breadcrumbs for a crunchy texture.

2. Bake in a preheated oven at 350°F (175°C) until the dip is hot and bubbly, and the breadcrumbs are golden brown.

Serving:

Allow the dip to cool slightly before serving. Serve with tortilla chips or sliced vegetables.

Habanero Mango Salsa (Hot Heat Recipe)

Ingredients:

• Habanero peppers, finely diced

• Mango, diced

• Red onion, finely chopped

• Cilantro, chopped

• Lime juice

• Salt and pepper to taste

Technique:

Prepping Ingredients:

1. Carefully dice habanero peppers, ensuring to remove seeds for a milder heat. Dice fresh mango, finely chop red onion, and chop cilantro.

Mixing Salsa:

1. In a bowl, combine habanero peppers, mango, red onion, cilantro, and lime juice. Mix well.

Adjusting Seasoning:

1. Season the salsa with salt and pepper according to your taste. Keep in mind that the mango adds sweetness to balance the heat.

Serving:

• Allow the flavors to meld by refrigerating the salsa for at least 30 minutes before serving. Serve with tortilla chips or as a topping for grilled fish or chicken.

Explore hot sauces, pepper-infused oils, and homemade spice blends. Dry peppers for seasoning, pickle them for a tangy kick, or experiment with pepper jellies for a sweet and spicy condiment.

Peppers, from mild to hot, add complexity and excitement to your culinary creations. By understanding the Scoville Scale, experimenting with different peppers, and trying diverse recipes, you can elevate your dishes with a symphony of flavors and the perfect level of heat. Embrace the world of peppers, and let your taste buds dance in delight! As Always, Stay Happy, Stay Healthy, Keep Cooking.

-Nobrega’s Kitchen LLC-