Heat is personal. This guide lists common chiles in taco cooking with their approximate Scoville Heat Unit (SHU) ranges and our highly scientific chile-pepper rating, so you can build a salsa that makes you smile instead of cry.
The Chart
| Chile | Scoville (SHU) | Heat | Flavor notes |
|---|---|---|---|
| Bell pepper | 0 | (none) | Sweet, grassy; zero heat |
| Anaheim | 500 – 2,500 | 🌶 | Mild green chile; great roasted |
| Poblano (dried: ancho) | 1,000 – 2,000 | 🌶 | Earthy; ancho is raisiny and sweet |
| Pasilla (dried chilaca) | 1,000 – 2,500 | 🌶 | Deep, dark, cocoa-like |
| Guajillo | 2,500 – 5,000 | 🌶🌶 | Bright, tangy; backbone of many red salsas and birria |
| Jalapeño | 2,500 – 8,000 | 🌶🌶 | Fresh, vegetal; the everyday chile |
| Chipotle (smoked jalapeño) | 2,500 – 8,000 | 🌶🌶 | Smoky and rich, often canned in adobo |
| Serrano | 10,000 – 23,000 | 🌶🌶🌶 | Crisp, sharp heat; classic in salsa verde |
| Chile de árbol | 15,000 – 30,000 | 🌶🌶🌶 | Nutty, fierce; great toasted in salsa roja |
| Cayenne | 30,000 – 50,000 | 🌶🌶🌶 | Clean heat; usually used ground |
| ChiltepÃn / piquÃn | 50,000 – 100,000 | 🌶🌶🌶🌶 | Tiny, wild, sharp, quick-fading heat |
| Habanero | 100,000 – 350,000 | 🌶🌶🌶🌶🌶 | Fruity, floral; essential in Yucatecan xnipec |
| Carolina Reaper | 1,400,000 – 2,200,000 | 🌶🌶🌶🌶🌶 (and then some) | Not for tacos. Probably not for humans. |
Scoville ranges are approximate. Heat varies widely with variety, growing conditions and ripeness, so taste as you go.
Tips for Taming (or Turning Up) the Heat
- Most of the capsaicin lives in the white ribs (placenta) and the seeds attached to them. Remove them for a milder salsa.
- Toasting dried chiles on a comal deepens flavor; do it briefly or they turn bitter.
- Dairy (crema, queso fresco) and starch (tortillas!) help soothe the burn better than water.
- Acid and salt make heat feel brighter; sugar and fat round it out.
- Wear gloves when handling habaneros, and never touch your eyes. Trust us.
- Blend in roasted tomatillos or tomatoes to dilute a salsa that came out too hot.
Pairing Cheat Sheet
| Taco | Suggested salsa |
|---|---|
| Al pastor | Salsa verde with avocado, or a chile de árbol salsa roja |
| Carnitas | Tangy tomatillo-serrano salsa verde |
| Fish (Baja) | Pico de gallo plus a creamy chipotle sauce |
| Cochinita pibil | Habanero xnipec with pickled red onion |
| Barbacoa | Salsa borracha or chile rayado |
More salsa ideas live in the Salsas & Toppings category.