I am making a sauce that has:-
3 Ghost peppers,
1 Cherry Bomb pepper,
1 Jalapeño pepper,
1 Habanero pepper,
1 Lady Finger pepper.
It also has Tabasco sauce and Cayenne pepper.
My friends want to know what the Scoville level might be.
I am making a sauce that has:-
3 Ghost peppers,
1 Cherry Bomb pepper,
1 Jalapeño pepper,
1 Habanero pepper,
1 Lady Finger pepper.
It also has Tabasco sauce and Cayenne pepper.
My friends want to know what the Scoville level might be.
This can be a party activity for your friends. The Scoville test is a dilution test, so you can reproduce it at home at least as far as informing your friends is concerned.
The dilution at which the hot sauce's heat cannot be tasted by any of your friends reliably is its approximate Scoville rating. Yes, it's not quite how the actual Scoville test works in the lab, but even if you don't get a rating out of it, it'll be a fun thing for your pepper-loving friends to do on a Sunday afternoon.
I doubt anyone can say with any real accuracy & without a test lab.
For a guess, with no real reason to believe it will be accurate…
Take the values of each multiplied by the number of 'elements' & divide that figure by the total elements. Then divide again for any 'thinners', water, oil etc.
For the Tabasco & cayenne you'll have to work out what constitutes 'one element', as scoville is not concerned with quantity, per se.