do you know which pepper i have really been enjoying recently? The Poblano pepper.

The pablano pepper is the best. Try roasting it and folding it into mashed potatos or grits

I made a pepper soup with some cured country ham, turnip greens, and a habenero pepper.

umm, that's an outstanding idea! i will do just that!!1

I will have to check it out. I made a venison gumbo with fresh (from my garden) habanero, Hungarian yellow, and jalapeno peppers. It was very good but hot as hell. A good hot though.

Sounds interesting, although hot foods destroy me. I break into a real sweat if there's too much pepper on my food. Would a pepper like that kill me or just hurt me?

i would bet you would like this pepper, it's only the rare one that is really hot.

so if you chop it up in a recipe, it will all balance out pretty much.

hmm sounds good. I was planning to try growing some fairly mild peppers so I'll check it out thanks.

I agree they are one of the better peppers out there. I grow them in my garden every year and love to just throw a few on the grill or stick them on kabobs.

Stuffing with cheese and some shredded chicken is great to! My wife and son are not big fans of heat so every once in awhile a hot one does pop up I get the riot act.

damn! might have to head over that way for some peppers and vikings.

I'm here every Sunday

it's impressive, the team that childress has put together.

the networks have been broadcasting the games out here on the west coast so i've been able to catch them.

coach of the year, imo.

I also agree, it is one of my favorite peppers. Fantastic roasted. I often roast off a bunch of them and keep them in the fridge mixed with olive oil and some spices. I let it take the place of roasted red peppers or at least go on the side of them.
I do like roasted red bells too, but I like the extra kick the pablano gives, especially on a cured meat, cheese, and veggie tray.

Pablano pepper - never tried it. Sounds good.

Poblanos usually are on the milder side, but like dynamo said, you can get a hot one here or there.

Here is a quick copy and paste staying under the 11k Scoville heat scale as a point of reference.

8,910 El Yucateco Green Chile Habanero, from El Yucateco Salsas Y Condimentos S.A. de C.V.
7,000 - 8,000 TABASCO® brand Habanero Pepper Sauce, from McIlhenny Company
6,000 - 23,000 Serrano pepper
5,790 El Yucateco Red Chile Habanero, from El Yucateco Salsas Y Condimentos S.A. de C.V.
5,000 - 10,000 Hot Wax pepper
5,000 - 10,000 Chipotle, a Jalapeño pepper that has been smoked.
3,600 Cholula Hot Sauce, from Casa Cuervo S.A. de C.V.
3,400 El Yucateco Chipotle Hot Sauce, from El Yucateco Salsas Y Condimentos S.A. de C.V.
2,500 - 8,000 Santaka pepper
2,500 - 5,000 Jalapeño (Capsicum annuum)
2,500 - 5,000 Guajilla pepper
2,500 - 5,000 Original TABASCO® brand Pepper Sauce, from McIlhenny Company
2.085 FRANK'S® REDHOT® XTRA Hot, from Reckitt Benckiser Inc.
1,500 - 2,500 TABASCO® brand Chipotle Pepper Sauce, from McIlhenny Company
1,200 - 2,400 TABASCO® brand Garlic Pepper Sauce, from McIlhenny Company
1,500 - 2,500 Rocotilla pepper
1,000 - 2,000 Passila pepper
1,000 - 2,000 Ancho pepper
1,000 - 2,000 Poblano pepper
747 Texas Pete®, from T.W. Garner Food Co.
700 - 1,000 Coronado pepper
600 - 1,200 TABASCO® brand Green Pepper Sauce, from McIlhenny Company
500 - 2,500 Anaheim pepper
500 - 1,000 New Mexico pepper
450 FRANK'S® REDHOT® Original, from Reckitt Benckiser Inc.
400 - 700 Santa Fe Grande pepper
100 - 600 TABASCO® brand SWEET & Spicy Pepper Sauce, from McIlhenny Company
100 - 500 Pepperoncini, pepper (also known as Tuscan peppers, sweet Italian peppers, and golden Greek peppers.
100 - 500 Pimento
0 Sweet Bell pepper

Put the Poblano on bold.

One thing to notice is the crazy spread for the Serrano pepper. I use that one often in guacamole, salsas, and such. Always was curious why I occasionally thought I did not count the number of peppers right or something.

Last two side notes to help people who are heat sensitive.
1. To taste test to see how hot a pepper is, DO NOT try the tip, go for a piece near the stem. That will give a much more true level of heat. The tip is often the sweetest part of the pepper.
2. To tame the heat of all peppers. After you cut them into halves, cut them them into quarters and then fillet out the entire rib lines that the seeds connect to. The true heat is in those ribs and the seeds catch the wrap for it. Seeds are pretty much just indigestible fiber anyways. So around here we often will remove ribs out of extra hot peppers, or have some with ribs removed and some with ribs intact when we want certain fruity flavors from the peppers but not all the heat.

Cool chart, ASM. Thanks for the additional info too ShellyCrash. I'm going to rig up an indoor garden this winter and peppers seem to be pretty hardy and vigorous.