I've got a good mix for a verde sauce: Jalapenos, Serranos, Garlic, and Shallots (my experimental mix since I can pretty much get them year-round), always with something else added in to kick up the heat. So far I've tried habaneros and dried thai chilis, but I want to kick it up even more. How best to do so?
I'm already trying to get the striated Jalapenos and Serranos, which can be hard to get in typical stores, though I'm planning on picking up a couple pounds once stores open after Christmas to let them ripen a bit more.
I also want to roast the next set for more flavor, which will cut the heat.
I was thinking perhaps Carolina Reaper, Scotch Bonnet, or Ghost Peppers.
This is both for personal use and for friends, so I don't want it blisteringly hot (I can douse my food in most commercial sauces pretty readily, or get the hottest thing typical restaurants will offer with ease; the "super hot" level of heat that wing places typically have is roughly where I'm shooting for at most), and I don't have any experience with anything hotter than the red thai chilis or habs.
Any suggestions?
I'm already trying to get the striated Jalapenos and Serranos, which can be hard to get in typical stores, though I'm planning on picking up a couple pounds once stores open after Christmas to let them ripen a bit more.
I also want to roast the next set for more flavor, which will cut the heat.
I was thinking perhaps Carolina Reaper, Scotch Bonnet, or Ghost Peppers.
This is both for personal use and for friends, so I don't want it blisteringly hot (I can douse my food in most commercial sauces pretty readily, or get the hottest thing typical restaurants will offer with ease; the "super hot" level of heat that wing places typically have is roughly where I'm shooting for at most), and I don't have any experience with anything hotter than the red thai chilis or habs.
Any suggestions?
