The poblano pepper is moderately spicy. It is spicier than green chilies, but not as spicy as a jalapeno. In this poblano sauce recipe, after roasting the chilies you will remove the seeds, stem and veins which is where most of the heat lies. This sauce will be a bit spicy so use caution if serving it to kids or to anyone who doesn't enjoy spicy foods. A couple things you can do to make a less spicy sauce: 1. Make sure your poblano chilies are green. If they have any red hue to the skin, they may be spicier. 2. Swap out the poblanos for a less spicy chile such as green chilies or anaheim chilies. 3. Be sure to get every single seed out and trim out any prominent veins before blending them into your sauce.