PASSILLAS
(between 1,000 and
1,500 Scoville units):
Chile passillas are
soaked to make a
medium-hot to hot
puree that has great
depth and a complexity
of flavor that goes
on and on.
GREEN CHILES
(between 1,000 and
2,000 Scoville units):
These light green
chiles range from mild
to medium-hot but
taste rather bland.
POBLANO
(between 1,000 and
2,000 Scoville units):
Aside from their dark-
green color, poblanos
are easily recognized by
their shape. They can be
mild to medium-hot and
have a rich and complex
taste. There are two
types of dried poblanos:
chiles anchos and chiles
mulatos. Chiles anchos
are often pureed for a
mild, rich, almost sweet
flavor. A chile mulato
looks almost identical to
an ancho, but it’s hotter
and less sweet.
JALAPENO
(between 2,500 and
8,000 Scoville units):
The medium to dark-
green jalapeno chiles
taste a little sweeter
and more complex
than serranos and
range from medium-
hot to hot. Smoke-
dried jalepenos are
called chile chipotles.
A puree of soaked
chiles chipotles have
a hot, smoky taste.