Data.
Hot Pepper .

Chile peppers differ in flavor and in heat intensity depending on the type. Among the most familiar chiles, the mildest is the Anaheim and the most fiery is the Habanero. Even those of the same type vary in hotness. Still, each falls within a certain range of fire. For example, one green Jalapeno may be hotter than another, but no Jalapeqo will be as potent as a Habanero. Color is not necessarily an indicator of a pepper's pungency.

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LAB INFO.
Hot Pepper
HOTNESS:
Jalapeno. Usually green but sometimes red. Moderately hot, with an immediate bite.
Serrano. Red or green. Moderate to very hot; an intense bite with a slightly delayed fuse. Often used in Thai cooking.
Habanero (Scotch Bonnet). Green, red, orange or yellow. The hottest commercially grown pepper; intense fiery flavor; a unique floral flavor and an extremely intense heat that affects the nasal passages.