I've canned two separate batches of salsa. Both batches used Jalapeno & Cayenne Peppers. They both turned out pretty hot when fresh, but lost a lot of the "zing" after canning. I've got a bumper crop of Roma tomatoes remaining and no other peppers to use. I have a couple different habenero varieties ripe but do not care for the flavor of Habanero. It just has a taste I don't like. My wife likes to make a Habanero jam with them. I'm worried my Reapers, Scorpion and other HOT peppers will be late in producing and miss the window of my Roma tomatoes. I want a VERY, VERY hot canned salsa. I love the simple flavor of jalapeno's, but I just can’t get near the heat desired.
Any ideas? Many of the hot exotics I planted I've never tasted. What HOT variety makes the best over the top salsa? I'd be willing to buy ripe peppers now to be able to use them with my available tomatoes.
Any ideas? Many of the hot exotics I planted I've never tasted. What HOT variety makes the best over the top salsa? I'd be willing to buy ripe peppers now to be able to use them with my available tomatoes.