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  • Big Jim, Sandia, Anaheim and Espanola are the most popular New Mexico chile varieties; all rank as fairly mild on the Scoville scale, at 500-2,500 Scoville units. (A bell pepper is 0 Scoville units, a habanero 300,000 or more.) In my pantry, I also have hot ground chile from Vietnam, and wickedly hot cayenne, from California, plus mild and hot variations of what we call pizza peppah here in Rhode
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