The Scoville Scale
Here’s how some of your common use peppers stack up.
Green bell: 0 or minimal
Ghost pepper: >1,000,000
While the poblano, jalapeno, and serano have a very “green” flavor, habanero has a sweet, citrus quality. I planted one bush, and it went WILD. So now I have a bunch of canned habaneros, and I’m wondering how I’m going to use them. Even though I have a lot more heat tolerance than most folks I know, I have to use these sparingly. I make salsa with them, but only with one pepper per 28 oz of tomato, making sure to clean ribs and seeds unless I’m really running short.
So, while this is a great ingredient to include as a layer, is there any way to still have that flavor, and lose some of the heat?
To help answer this question, I’ll provide you with some physical properties of capsaicin that might be in play:
capsaicin is an oil (that’s why drinking ice water makes it worse)
melting point: 65 C (149 F)
boiling point: 215 C (420 F)