How to Cook with Chiles

Chiles are so flavorful, it's criminal not to cook with the little devils. But they can be a bit intimidating for the uninitiated. That's where our lineup comes in. The next time you spot one in the produce alley, you'll know just what to do.
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little devils

PAULIE "THE PUSSYCAT" POBLANO
1,250 to 2,500 Scoville* units
Low heat
Roast and stuff this big fella with meat or cheese. When he's dried, his buddies call him Ancho.

JOEY "THE SNEAK" JALAPEÑO
2,500 to 8,000 Scoville units
Moderate to high heat
You can handle this guy in small doses. When he's red and smoke-dried, he goes by Chipotle and hangs around in adobo sauce.

SAMMY "THE SAUCE" SERRANO
10,000 to 23,000 Scoville units
Moderate to high heat
This tough son of a gun really stirs things up. Stick him into your salsas, sauces and marinades.

RUDIE "TINY TERROR" THAI
50,000 to 100,000 Scoville units
High heat
Don't be fooled by her small stature. She's a very spicy gal, so use her sparingly. Drop one into a pot of chili or soup.

HOTTY "HITMAN" HABANERO
100,000 to 350,000 Scoville units
Extremely hot
This guy should go directly to jail...but then we wouldn't have his dangerous charm to spice up creamy dips and sauces.

*Scoville ratings measure each chile's spiciness in units that correspond to how much capsaicin they have. (That's the stuff that gives them their heat.)

 

 

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