The CookBook

These are the tipical type of peppers used in salsa recipes and their individual heat level.

Anaheim

Color: Bright green maturing to red, drying to brownish-red
Size: 7 – 10″ long, 1 3/4 – 2″ diameter
Shape: Elongated, flattened, tapering to a blunt point.
Heat: 1,000 – 1,500
Other Names: Anaheim, California long green chile, chilacate,
chile college, chile colorado, chile de ristra, childe verde,
Chimayo, Hatch long green/red chile, New Mexico No. 9,
pasado.

Arbol

Color: Green maturing to bright red
Size: 2 – 3″ long, 1/4 – 3/8″ diameter
Shape: Narrow, curved
Heat: 15,000 – 30,000
Other Names: Alfilerillo, Bravo, Cola de Rata, Cuauhchilli, Ginnie
Peppers, Pico de Pájaro
Notes: Not often used fresh, but found dried, packaged in many stores.

Habanero

Color: Green maturing to yellow-orange, orange or bright red
Size: 1 – 2 1/2″ long, 1 – 2″ diameter
Shape: Lantern-shaped, round oblong, with a pointed apex
Heat: 200,000 – 300,000
Other Names: Congo, bonda man, Jacques, bonnie, ginnie,
Guinea pepper, pimenta do chiero, siete caldos, Scotch Bonnet,
pimienta do cheiro

Jalapeño

Color: Bright to dark green, ripening to bright red
Size: 2 – 3″ long, 1 1/2″ diameter
Shape: Cylindrical, tapering to a rounded end
Heat: 3,500 – 4,500
Other Names: Early Jalapeño, Jumbo Jalapeño, Espinalteco,
Jalapeño M. Americano, Jarocho, Meco, Morita, Papaloapan,
Peludo, Rayada, San Andres, TAM Mild Jalapeño-1, Tipico

Poblano

Color: Dark green maturing to red or brown
Size: 4″ long, 2 1/2″ diameter
Shape: Wide at top, tapering to a blunt point
Heat: 2,500 - 3,000
Other Names: Ancho, Chile para Rellenar, Joto,
Mulaot, Pasilla, Chile Colorado

Serrano

Color: Green maturing to bright red
Size: 2 1/4″ long, 1/2″ diameter
Shape: Elongated cylinder, blunt end
Heat: 7,000 - 25,000
Other Names: Balin, chile verde, cora, serrannito, tipico

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