• If you need help identifying a pepper, disease, or plant issue, please post in Identification.

Salsa help

C

Cnation1998

I'm going to grow 3-4 varieties of peppers next year. I'm looking for a good medium heat pepper for use in salsa. Years ago I had some unnamed peppers from mexico that were great (inch or so long and green when we had them not sure if they were "ripe") and based on their heat I was thinking of white lightning habaneros to be similar... suggestions?
 
I agree with Willard---Serranos are a good choice. I'm planning to use them in a salsa I'm making this evening, along with some pickled Jalapeños. Another Mexican pepper that is similar to Serrano which I like is Sinahuisa. In my experience growing the two side by side, Sinahuisa has fleshier walls.
 
I use serranos and jalapenos as well and grow at-least 10 of those plants every year. The reason I said Rocotto was for the " Medium" heat level which I consider the Serranos and Jals to be very mild for a salsa. The OP mentioned white lightening hab level heat which is 100-350 k and similar to rocotto's that can reach 250 k on the scoville scale. 
 
I don't know where everyone gets serranos, but I've had serranos that locked my ankles up. Pretty picante, but not fruity.
 
I would add a wide range of peppers. Everything from mild to hot. You'll get some really nice flavor combinations that way. Wouldn't hurt to roast them either. Great flavor.
 
Cnation1998 said:
Right now I use a blend of jalapeño and orange Hab for my salsa or salsa verde...
Click to expand...
That sounds good. Maybe consider a roasted pasilla? Or ancho? I love HOT salsas but consider using some of the more mild peppers in addition to the hot ones to really round out the flavor.
 
Here's my recipe:

5-6 tomatillos (sliced) or 1 can of crushed tomatoes (depending on salsa or salsa verde)
2 jalapeños (fresh) cut into rings
3 medium to small orange hab (cut into rings)
3-4 stems of cilantro
1/2 cup water
1/4 cup of diced onion (forgot about this one)
Salt, pepper, and minced garlic to taste.

Blend until a coarse purée
 
Haven't tried lime juice... in my sweet hab beef jerky (I call it AfterBurner) I use pineapple juice for my citrus-y juice so I may have to try a little next time I make salsa verde.
 
You must log in or register to reply here.
Back
Top