I want to use a pepper with more kick than a bell pepper for a raw vegetable platter. What pepper could i use that wont be too hot when eaten raw?
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I want to use a pepper with more kick than a bell pepper for a raw vegetable platter. What pepper could i use that wont be too hot when eaten raw?
6 Comments
I love Poblanos - they have a lovely mild flavor/heat - but not sure their thick tough skin would be too pleasant raw. (Before eating, the skin is usually charred off over a flame, then the pepper roasted in various manners.) Maybe some varieties of Poblanos have a more palatable skin, that I just haven't encountered? (And now I'm craving chiles rellonos!)
In descending order of Scoville heat units:
5,000,000–5,300,000 Law Enforcement Grade pepper spray
855,000–1,359,000 Naga Viper, Naga Jolokia (ghost chili)
350,000–580,000 Red Savina habanero
100,000–350,000 Guntur Chilli, Habanero chili, Scotch Bonnet Pepper, Datil pepper, Rocoto, African Birdseye (Piri Piri), Madame Jeanette, Jamaican Hot Pepper
50,000–100,000 Bird's eye chili/Thai Pepper/Indian Pepper, Malagueta Pepper,Chiltepin Pepper, Pequin Pepper
30,000–50,000 Cayenne Pepper, Ají pepper, Tabasco pepper, Cumari pepper (Capsicum Chinese)
10,000–23,000 Serrano Pepper, Peter Pepper
2,500–8,000 Jalapeño Pepper, Guajillo pepper, New Mexican varieties of Anaheim pepper, Paprika (Hungarian wax pepper), Tabasco Sauce
500–2,500 Anaheim pepper, Poblano Pepper, Rocotillo Pepper, Peppadew
100–500 Pimento, Peperoncini
0 No significant heat, Bell pepper, Cubanelle, Aji dulce