Mason-Dixon Recipes > Cooking Tips > Pepper Ratings
Rating System: 1 (mild) - 10 (thermonuclear) NEW MEXICAN (1) Use fresh in green chili sauces and stews. POBLANO (2) Use dried in soups, salads, and stews. PASILLA (2-3) Used dried in Mexican sauces. JALEPENO (3) Use fresh in nachos, sauces, salsas, and tamales. CHIPOLTE (3) Is actually dried jalepeno, and has the same uses. SERRANO (3-4) Is a thick-fleshed pepper used in sauces, salsas, and stews. CASCABEL (4) Use dried in soups, sauces, and salsas. THAI (7-8) Use either the red or green variety in Southeastern Asian dishes. PEQUIN (8) Use dried or pickled in Mexican dishes. HABANERO (10+) Red, yellow, green, and orange varieties are all 30 times hotter than a jalapeno pepper and used in Mexican and Caribbean dishes.
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