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Hot pepper for Chile Rellenos

Poblanos are the traditional chile for relleno, and there are a lot of varieties to choose from. the hottest are:
 
Ancho 211
https://www.chileplants.com/search.aspx?ProductCode=CHI211
http://www.johnnyseeds.com/vegetables/peppers/hot-peppers/ancho-211-organic-f1-pepper-seed-2397G.html
2397g_01_ancho211.jpg

 
Tiburon Hybrid Pepper
https://www.chileplants.com/search.aspx?ProductCode=CHITIB
http://www.johnnyseeds.com/vegetables/peppers/hot-peppers/ancho-211-organic-f1-pepper-seed-2397G.html
v-pepper-tiburon-johnnys.jpg
 
As already mentioned here, Poblano/Ancho peppers are typically used for Chile Rellenos. I know of one restaurant that used Anaheim peppers.
 
Obviously both of these varieties are usually sub 2,000 SHU.
 
How hot are you looking? Maybe the Barker's Hot Anaheim pepper will work? Average SHU described around 20,000 so 10x hotter than Poblanos. https://www.chileplants.com/search.aspx?ProductCode=CHIBARK
 
I'll have to look it up when I get home (I wrote down the name in my recipe book) but I had some type of Turkish pepper I bought at a farmers market we were going to used for making stuffed peppers. I used them for Chile Rellenos instead and it came out awesome. Nice back of throat burn but not unbearable and a natural smokey flavor that came through. Makes me want some tonight!
 
Rocoto/manzano make excellent stuffed peppers, more of the bulbous shape like Hungarian stuffed peppers, but can stuff with anything, and have decent heat.
 
Crispee-FL said:
I'll have to look it up when I get home (I wrote down the name in my recipe book) but I had some type of Turkish pepper I bought at a farmers market we were going to used for making stuffed peppers. I used them for Chile Rellenos instead and it came out awesome. Nice back of throat burn but not unbearable and a natural smokey flavor that came through. Makes me want some tonight!
Click to expand...
FYI it was Urfa peppers.
 
Peter_L said:
As already mentioned here, Poblano/Ancho peppers are typically used for Chile Rellenos. I know of one restaurant that used Anaheim peppers.
 
Obviously both of these varieties are usually sub 2,000 SHU.
 
How hot are you looking? Maybe the Barker's Hot Anaheim pepper will work? Average SHU described around 20,000 so 10x hotter than Poblanos. https://www.chileplants.com/search.aspx?ProductCode=CHIBARK
Click to expand...
 

Yeah, that's what I'm talkin' about! :dance:
 
The Hot Pepper said:
Rocoto/manzano make excellent stuffed peppers, more of the bulbous shape like Hungarian stuffed peppers, but can stuff with anything, and have decent heat.
Click to expand...
 
Yes, I have a couple of these pepper plants growing now.  They are not growing so fast and not started flowering.  I may not get any peppers from them this year but I will overwinter.
 
 
Congo Trinidad habs also get pretty big and are thick-walled for a hab you can stuff them easy they are cool to fill with a rice/cheese mix or cheese and meat whatever.
SHU 150,000-300,000
 
congo_trinidad_habanero.jpg
 
The Hot Pepper said:
Congo Trinidad habs also get pretty big and are thick-walled for a hab you can stuff them easy they are cool to fill with a rice/cheese mix or cheese and meat whatever.
SHU 150,000-300,000
 
attachicon.gif
congo_trinidad_habanero.jpg
Click to expand...
 
Great balls of fire those peppers are about 10 or 20 times hotter than I would want for a stuffed pepper :mouthonfire: .  Wait...stuffed with ice cream, maybe? :think:
 
 
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