Understanding the Scoville Scale

What is the Scoville Scale?

The Scoville Heat Unit (SHU) scale measures pepper heat based on capsaicin concentration. Higher numbers = hotter peppers.

Scoville Categories

• Mild (0-2,500 SHU): Bell peppers, Pimento, Banana peppers
• Medium (2,500-30,000 SHU): Jalapeño, Poblano, Fresno
• Hot (30,000-100,000 SHU): Serrano, Cayenne, Thai chili
• Very Hot (100,000-350,000 SHU): Habanero, Scotch Bonnet
• Extreme (350,000+ SHU): Ghost pepper, Carolina Reaper

Best Peppers for Hot Sauce by Heat Level

Mild Heat Sauces

Poblano (1,000-2,000 SHU)

• Flavor: Earthy, slightly sweet
• Best for: Green sauces, mild table sauces
• Availability: Year-round in US markets

Banana Pepper (0-500 SHU)

• Flavor: Tangy, mild
• Best for: Sweet pepper sauces
• Availability: Common, fresh and pickled

Medium Heat Sauces

Jalapeño (2,500-8,000 SHU)

• Flavor: Grassy, bright, vegetal
• Best for: Green sauces, everyday table sauce
• Availability: Extremely common, affordable
• Weaksauce note: Great starter pepper for beginners

Fresno (2,500-10,000 SHU)

• Flavor: Fruity, slightly smoky
• Best for: Red sauces, all-purpose
• Availability: Good in California, growing elsewhere

Hot Sauces

Cayenne (30,000-50,000 SHU)

• Flavor: Clean heat, slightly fruity
• Best for: Louisiana-style sauces
• Availability: Excellent, fresh and dried
• Classic use: Tabasco-style sauces

Serrano (10,000-25,000 SHU)

• Flavor: Bright, crisp, citrusy
• Best for: Fresh green sauces, salsa-style
• Availability: Common in US markets

Very Hot Sauces

Habanero (100,000-350,000 SHU)

• Flavor: Fruity, tropical, floral
• Best for: Fruit-forward hot sauces
• Availability: Good in most US markets
• Weaksauce signature: Used in Tangerine Nightmare

Scotch Bonnet (100,000-350,000 SHU)

• Flavor: Sweet, tropical (similar to habanero)
• Best for: Caribbean-style sauces
• Availability: Specialty stores, Caribbean markets

Extreme Heat Sauces

Ghost Pepper/Bhut Jolokia (800,000-1,000,000+ SHU)

• Flavor: Fruity initially, then pure heat
• Best for: Extract-free extreme sauces
• Availability: Online, specialty stores
• Warning: Use gloves, extreme caution

Flavor Profiles Beyond Heat

Fruity Peppers

Best for citrus or fruit-based sauces:

• Habanero (pairs with tangerine, mango, pineapple)
• Scotch Bonnet (tropical fruit sauces)
• Fresno (berry-forward sauces)

Earthy/Smoky Peppers

Best for smoked or roasted sauces:

• Chipotle (smoked jalapeño)
• Poblano (roasted)
• Ancho (dried poblano)

Bright/Grassy Peppers

Best for fresh green sauces:

• Jalapeño (classic green)
• Serrano (brighter than jalapeño)
• Thai chili (Asian-style)

Where to Source Quality Peppers

Fresh Peppers

• Farmers markets: Seasonal, often unique varieties
• Grocery stores: Jalapeño, serrano, habanero usually available
• Specialty produce: Asian, Latin markets for rare varieties
• Home grown: Best flavor, complete control

Dried Peppers

• Longer shelf life
• Concentrated flavor
• Rehydrate before use
• Great for smoked varieties

Expert Tips from Weaksauce

For Balanced Heat

Mix pepper varieties: Combine habanero (fruity heat) with jalapeño (vegetal brightness) for complex flavor like Weaksauce does with tangerines.

For Maximum Flavor

• Use fresh, ripe peppers (not underripe)
• Include seeds for extra heat, remove for milder sauce
• Roast peppers first for smoky depth
• Buy in season for best price and flavor