Hey everyone.
Tonight I made a nice batch of salsa. 2 fresh tomatoes from the garden, 1/4 of a red onion diced fine, handful of cilantro, squeeze of lime, salt n pepper and a few mystery peppers from the garden. The mystery pepper I taste tested had serrano heat and similar flavour but the two I put in my salsa didn't put much heat into it even after cooling in the fridge for a couple hours.
It wasn't hot enough so I added 2 orange habs, diced up fine. That added a perfect amount of heat! Just a bit of sweat on the forehead. Problem is, the hab taste overwhelmed the salsa. I think... hab's in fresh salsa's need fruit or something to accompany them. Like pineapple perhaps.
Am I Nuts? I like the hab flavour but it seems to overpower the salsa. Hints, tips, tricks, recipes, ideas appreciated!
Tonight I made a nice batch of salsa. 2 fresh tomatoes from the garden, 1/4 of a red onion diced fine, handful of cilantro, squeeze of lime, salt n pepper and a few mystery peppers from the garden. The mystery pepper I taste tested had serrano heat and similar flavour but the two I put in my salsa didn't put much heat into it even after cooling in the fridge for a couple hours.
It wasn't hot enough so I added 2 orange habs, diced up fine. That added a perfect amount of heat! Just a bit of sweat on the forehead. Problem is, the hab taste overwhelmed the salsa. I think... hab's in fresh salsa's need fruit or something to accompany them. Like pineapple perhaps.
Am I Nuts? I like the hab flavour but it seems to overpower the salsa. Hints, tips, tricks, recipes, ideas appreciated!