LENEXA, Kan. (PRWEB) July 31, 2008
"With a Scoville heat rating of more than 3500 units, poblano peppers come pretty close to being a 1 to 1 alternative. On the other hand, half as many serrano peppers can deliver the same punch as their cooler cousin." The Scoville Scale was developed nearly 100 years ago, and is commonly used to compare the relative spiciness of different types of peppers.
Try swapping a poblano for the usual jalapeno in salsas, marinades and salads. "Just about any recipe that calls for jalapenos can be substituted with poblanos," Weck continues. Because a recall will not ensure the removal of all Salmonella-laden jalapenos currently contaminating the nation's food supply, the FDA recommends that consumers avoid all raw jalapenos until further notice to prevent salmonella poisoning. "Until jalapenos are safely available to consumers, there are plenty of ways to keep the heat in their favorite recipes," says Weck.
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