Handling the Heat

There is a saying in Mexico that goes “without chili, there is no Mexico.” This statement captures the importance of chili pepper in Mexican food and culture. It’s not just another ingredient for chili-based dishes, but these recipes were handed down through the generations and served during family gatherings and fiestas. From mild to fiery hot, peppers are used in Mexican kitchens all over the world. 

Peppers have been used in Mexican cuisine dating back to the Mesoamerican culture four millennia before the arrival of the Spanish in the Americas. 

When it comes to peppers, they are ranked or measured on how hot or spicy they are. The “hotness” of peppers is measured in Scoville Heat Units (SHU) – a scale that reflects the capsaicinoid content of a pepper – the chemical compound that makes pepper taste ‘hot.’ As a baseline, a bell pepper has a zero-heat rating. 

The Serrano Pepper has an index of 10,000 – 23,000 SHU - a day-to-day ingredient and estimated to be two times hotter than jalapeño and up to ten times spicier than poblano. Often eaten raw or used in pico de gallo, salsa, and chili, it isa very popular pepper in Mexican recipes. They are great roasted with lime juice, salt, and a bit of soy sauce for a simple dish called “chiles toreados” (side dish of fried or blistered serrano peppers). 

Jalapeño pepper, with an index of 1,000 – 8,000 SHU, is a very versatile and well-known spicy chili pepper and a key ingredient in tacos and nachos. They taste great roasted, grilled, or stuffed with cheese as jalapeño poppers. This pepper is crunchy and well-suited for chunky salsa and a favorite for most casual cooks looking for low-level spiciness.  

Habanero has an index of 100,000–350,000 SHU and is considered the gold standard for hot peppers – named after the Cuban city of Havana. At first taste, it has a “sweet heat,” but can be very overpowering, and at the local markets, they come in shades of firetruck red, bright yellow, orange, and green, but as the colors change from green to orange to red, the heat index becomes hotter and hotter. Traditionally used as garnishes, in salsas, or drizzled over tacos al pastor, slow-cooked roasted pork, or fresh ceviche. If you don’t mind the heat index, mix it into a freshly made guacamole salad. 

Poblanos have an index of 1,000 – 2,000 SHU. When still green, it is very mild and can be eaten raw mixed into salads, but as it ripens and turns red, the heat index will also go up. Poblano is used extensively in Mexican cuisine, such as chiles rellenos, salsas, sauces, soups, and in mole sauces. 

A Cubanelle Pepper has 100–1,000 SHU and is very mild with a sweet flavor rather than heat. This is the go-to ingredient for stuffed peppers, salsas, omelets, and is used in homemade pizza rather than the thick-skinned bell peppers. In South Florida, cubanelle pepper is easy to grow in containers, and October is the perfect time for it. You’ll have loads of cubanelle peppers to share with friends. 

Know your ‘heat’ tolerance when picking the perfect peppers to add to your Mexican dish. Some people might be able to handle a habanero, while others may prefer a milderjalapeño or a cubanelle pepper. 

A word of advice – if the chili pepper is too hot, do not grab the glass of water. Capsaicin is oil-based, so water will only spread it. Experts suggest drinking milk, or nibbling on apiece of cheese, a slice of bread, or a spoonful of steamed rice will ease the burning sensation caused by hot peppers. Another precaution when handling hot peppers in the kitchen - wear gloves and be careful not to touch your eyes. 

Bueno apetito!