500-2,500 Scoville units
One of Mexico's most popular peppers, poblanos (pictured on the left) actually come from Puebla — the Mexican state where Cinco de Mayo is observed. Poblano peppers start out purplish or green in hue, eventually becoming a dark red-black as they ripen, resembling a bell pepper (pictured on the right), but not as large and pointed at the bottom. They tend to be as mild as Anaheim peppers, although occasionally a poblano will show serious heat. Poblanos are fried, stuffed, or used to make poblano sauces like mole poblano. When they're dried, they become ancho chilis.