MIAMI BEACH, FL - FEBRUARY 27: Chef Bobby Flay attends a Tribute Dinner Honoring Jonathan Waxman, Rob Sands and Richard Sands With Master Of Ceremonies Tom Colicchio Presented By Bank of America during 2016 Food Network & Cooking Channel South Beach Wine & Food Festival Presented By FOOD & WINE  at Loews Miami Beach Hotel on February 27, 2016 in Miami Beach, Florida.  (Photo by Denis Contreras/Getty Images for SOBEWFF®)
Food - Drink
Bobby Flay's Best Jalapeño Substitute If You Don't Love Spicy Heat
Chef Bobby Flay loves using jalapeño peppers to spice up any dish. However, The Iron Chef also offers a great jalapeño substitute for those of us who prefer a milder pepper.
Flay tells Bon Appétit that if cooks want to use hot peppers that aren’t quite as spicy as jalapeños, they should try poblanos, which are larger and milder than jalapeños.
Flay explains that the bigger the pepper, the milder the spice. To sub in poblanos for jalapeños, he says to "roast, peel, and seed" them first before adding them to your recipe.
Even with peppers like poblanos, you should taste them before serving, since heat levels can be unpredictable in any peppers besides super-mild bell peppers or super-spicy breeds.