GourmetSleuth - Chile Scoville Heat Scale

Here is your basic scale for chile heat....For the hot sauce I mentioned in the post below, I used scotch bonnets with a few anaheims thrown in (because this year that's what I grew). The names on chiles seem to change depending on where you are. Most years I grow those long red ones - sometimes up here they call them cayennes but I've also seen the same ones called Portugal chiles. They are quite hot, but not as serious as the scotch bonnets by any means. Last year, I used them for some hot pepper jelly, which was very nice.