I would love to have a stash of Mew Mexico-style dried chiles. Big Jims, Poblanos, Hatch. Great for green chile salsa for cheeseburgers or the like, or for making New Mexico Red Chile Sauce. Not sure if those are found in Mexico proper. Maybe look for peppers of similar heat, like Ancho, Pasilla or Cascabel. Steve Patrone uses a dried Cascabel as an option for heat in his
No. 5 BBQ Sauce.
Here are my notes on various chiles from a heat standpoint:
Chile Type
Category
Scoville Heat Units (SHUs)
Bell, Pimento, U.S. Paprika, Sweet Banana
Mild
0
Pickled Pepperoncini
Mild
10
Anaheim, Canned Green Chiles, Cherry, Hungarian Hot Paprika Mexi-Bell, New Mexican R-Naky, Pepperoncini Pepper (500)
Mild
100-500
Chili Powder, New Mexican Big Jim, New Mexican 6-4, Tabasco Sauce/Green Pepper (600-800)
Mild
500-1000
Coronado (1,000), Pasilla
Mild
1,000-1,500
Ancho (2,000), Cascabel, Poblano (2,000) Sandia
Mild
1,500-2,500
Cayenne Large Red Thick, Louisiana Hot Sauce, Mirasol, Rocotillo (2,500), aTm Mild Jalapeño
Mild
2,500-5,000
Aji Amarillo, Chipotle (10,000), Early Jalapeño (8,000), Serrano, Tabasco Sauce/Original Pepper (5,000), Wax Pepper, Tabasco Sauce/Habañero (8,000)
Medium
5,000-15,000
Crushed Red Pepper, De Arbol, Habañero Hot Sauce, Manzano (30,000), Serrano (23,000)
Medium-Hot
15,000-30,000
Cayenne Long (50,000), Pakistan Dundicut, Piquin, Thai Prik Khee Nu
Hot
30,000-50,000
Chiltepin, Chinese Kwangsi, Rocoto, Santaka, Thai (100,000)
Hot-Extreme
50,000-100,000
African Birdseye, Habañero (350,000), Jamaican Hot (200,000), Scotch Bonnet (325,000), South American Chinenses
Extreme
100,000-500,000
Red Savina Habañero
Extreme
570,000
