They burn my mouth more than the big ones do.
http://www.gmushrooms.com/Posters/ChileFresco.jpg
2007-09-04 10:47:43 · 3 answers · asked by Anonymous in Food & Drink ➔ Other - Food & Drink
All the heat is concentrated in the ribs of the peppers. The smaller the chile, the more "rib meat" there is in volume compared to a bigger pepper, hence the increased heat.
2007-09-04 10:54:15 · answer #1 · answered by Dave C 7 · 1⤊ 0⤋
Those little ones on the bottom right? Look like Tepin . ("It's not good , unless your neck sweats & your nose runs." - me ;D) Very hot, but not even close to hottest . That would be (as far as I know ) either "Red Savina" Habanero, or "Caribbean Red " which is similar .(up to 450,000 Scoville units. Points of comparison: Ripe jalapeno 3500 -10,0000; ripe Cayenne: 30,000 -50,000; the above mentioned Tepin : 70,000 - 90,000 ; Habanero (regular type ) 100,000 +)
ps. rob, Now you're cookin'! ;D . A red, ripe Habanero is hot, but still not in the same league as "Red Savina" .
2007-09-04 10:59:24 · answer #2 · answered by mikeinportc 5 · 0⤊ 0⤋
Oh man I am cooking with a red harbanero and I was choking just chopping it up......and when I cut the top off I ran the disposal and I got choked again LOL......I think I'm gonna be in trouble, lol...(I love hot stuff)
2007-09-04 11:04:35 · answer #3 · answered by rob lou 6 · 1⤊ 0⤋