On the pepper-heat scale known as the
Scoville, poblano peppers are pretty far down the list, measuring at about 2,000 units (for reference, habeneros measure 350,000 units; and, bell peppers, 0). Roast the poblanos until their skins blacken and their flavor intensifies (don't worry, their spiciness won't); then, they're fantastic stirred into guacamole, giving the must-have dip smokiness and just a little kick.
Get the recipe: Fire-Roasted Poblano Guacamole
