I'm making salsa and I'm just amazed at the number of peppers necessary to add to the pot to get the heat going. I figured a Bhut Jolokia or a couple of red habs would do the trick for getting things hot. Man was I wrong and I'm only making about half a gallon of it. 2 B. Jolokias, 2 red savinas, 4 red habs and 8 or so Hot Paper Lanterns. Maybe a 5 on a scale of 1 - 10.
-
If you have a question about commercial production or the hot sauce business, please post in The Food Biz.
How many peppers does it take?
- Thread starter patrick
- Start date
Yup. Peppers aren't magic, even the ultra hots. I recently made about 1/4 gallon of salsa and used 5 habs and 2 nagas, and I'd rate it around 4 or 5 out of 10. It had a bite, but it wasn't bad and it didn't build. I'd call it a medium, but still hotter than most of the "hot" salsas at the market.
If you want that salsa rocking hot, I'd use at LEAST 12 habs and 4-5 naga's (bhuts, bihs). Maybe 3-4 fataliis for good measure, if you got them.
If you want that salsa rocking hot, I'd use at LEAST 12 habs and 4-5 naga's (bhuts, bihs). Maybe 3-4 fataliis for good measure, if you got them.
My last batch of salsa, I ended up using around two pounds of orange habs and around a half pound of cayenne peppers for 20 quarts of salsa, around three pounds total weight of peppers.
It's pretty hot, but not so hot that it overwhelms the kickass flavor I got out of my garden.
It's pretty hot, but not so hot that it overwhelms the kickass flavor I got out of my garden.
I made 8 pints of salsa and used almost 2 pounds of serranos and a tablespoon of naga morich paste...'tis a bit warm but is delicious...
I try not to use the peppers to dictate the heat so much unless I am making a naga salsa.. I usually create all my salsas with my flavor choice of peppers and add the heat in later using a paste or blairs 3am. The blairs is high but if I am entertaining I can really tailor my salsas to be flavor specific and not to raw pepper flavor.