I do, often. I just cant get the heat out of it I want. I added three serrano peppers and two jalapenos, let it sit and meld for days in the fridge and its mild at best. Other than adding habaneros, which Im sure would do it but probably take it over the top, what else should I do? Any input is appreciated.

 

Try adding a thai chilli pepper to it they range from 50,000 to 100,000 on the scovilli scale that would add some heat

 

Try cutting the serrano's in half lengthwise. Use a small spoon to scrape the seeds and stuff out or cut the tip off, stand it on end and carve the flesh off leaving the seeds and stuff behind. Still gives you a good flavor but gets rid of a lot of the heat.

 

it sound to me that he is trying to make it hotter

 

LoL! Guess I need to pay better attention or I was thinking about myself. I like warm, not hot.

 

You are a sick man, and why didn't you ask me? I'm 10 minutes down the road from you, and my wife is Paula Dean's granddaughter... she made homemade cheveche today, too...

 

My brother shipped me some Ghost pepper salsa...

 

This is a stupid question but.....Are the peppers that your putting in the salsa hot???
I've bought some pretty mild jalapenos before. Very disappointing!!!
I actually cook my salsa.
I put all of my ingredients into a saucepan and let em simmer for about an hr or so.
Then let em sit in the fridge for a while.
Another thing I do is chop my peppers really fine. Put all of the seeds in a food processor with one or 2 peppers and puree them.
That will bring the heat out for sure!!!
You could also add some Cayenne peppers.

 

I agree with Capt. Ron on the peppers being up to SHU's (Scovill heat unit) for the species.

Different peppers give different results in my opinion. Jalepenos can be really warm or not any hotter than a bell pepper, while I have had serranos that will melt yer face! Habaneros burn me twice and give me awful hiccups, so I usually avoid them.

Depending on style and flavors for region, I stick wiith what is available to the region, ie for mexican foods I stick to jalapenos and serranos. Thai peppers have a different flavor that I can readily detect and prefer them when eating asian dishes.

A good simple salsa recipe that everyone bugs me for is 5-6 roma tomatoes, 1/2 bunch cilantro, 1/2 onion, serrano peppers to taste, lemon juice and salt to taste. Chopped or blended this is a traditional mexican style that is simple and always gets finished first whenenver we take it to parties.

 

Do you boil your salsa? I boil mine before it goes in jars and its always hotter after boiling. Also if you leave the seeds and flesh inside your peppers and when making salsa the salsa should be just as hot as the peppers your using. IMHO fresh tomatoes take away the heat in salsa, i use canned tomatoes.

 

I leave all the seeds in. I just need to find the right peppers. Pointers on picking the right pepper?



Madhat, I appologize for not checking with you first.

 

For smokin hot...Ghost peppers.
Habeneros ore ok.
I think there is a Tabasco pepper out there too.
Jalapeno's even with the seeds will produce a moderate heat.

The ghost pepper salsa I tried was a puree'd version that was cooked then chilled and the cilantro was added after the cooking. Its the hottest I have ever tried. Even handling the peppers can cause problems.

 

I
ve been experimenting with salsa off the BBQ, I use a Treager wood grill and carmalize the tomatos on it


don't have any thing set yet for ingredients to give ya, but slice the 'maters in half and try grillin them

 

A good way to test peppers for heat is to cut one in half, pull down your eyelid and touch the fresh cut end to your eye.

NO! seriously the supermarket you buy at should let you try one before you buy them. Jalepenos really vary in hotness lately.

 

Boss just made a cooked salsa that used 40 habaneros, 10# of tomatoes, 6 medium sized red onions, 10 fresh garlic cloves, 2 bunches of cilantro and 10 mexican or key limes. He cooked it for about 30 minutes till well stewed, The heat level was surprisingly low at 1st, but it built fairly quickly and was ok till you quit eating the stuff. Next morning you will get the pleasure of re-living the nite before.

It actually reminded me of Pace Picante hot, with just a little more attitude.

Gary