You have a recipe that calls for Poblano peppers and go to the local market to get some. There are no Poblanos to be seen. They have Serrano, Anaheim and some others. Which is closest in heat?
Peppers List: Mild to Hot
| Image | Name | Heat Index* |
|---|---|---|
 | Sweet Bell Pepper, Capsicum annuum. | 0 (not spicy) |
 | Peperoncini, Tuscan peppers, sweet Italian peppers, friggitello, and golden Greek peppers | 100-500 |
 | Banana, Capsicum annuum, Cubanelle, Yellow Wax | 100-1000 |
 | New Mexico, Capsicum annuum, Anaheim is a mild variety of the New Mexico. | 500-2500 |
 | Poblano, Capsicum annuum | 1000-2000 |
 | Ancho, Dried Poblano | 1000-2000 |
 | Jalapeño, Capsicum annuum | 2500-5000 |
 | Chipotle, Smoked Jalapeño | 5000-10000 |
 | Serrano, Capsicum annuum | 6000-23000 |
 | Tabasco, Capsicum frutescens | 30000-50000 |
 | Cayenne, Capsicum baccatum, Capsicum frutescens | 30000-50000 |
 | Bahamian Goat Pepper, Capsicum chinense | 30000-50000 |
 | Piquin pepper, Capsicum annuum var. glabriusculum, Bird Pepper | 40000-58000 |
 | Bahamian | 95000-110000 |
 | Bird's Eye, Capsicum annuum, Thai | 100000-250000 |
 | Scotch Bonnet, Capsicum chinense | 100000-325000 |
 | Habanero, Capsicum ch | 100000-350000 |
*Scoville Heat Index
