I have been in the salsa industry for less than a year now. We have been getting requests for a "knock you on your ass" salsa but I am lost on where to buy them at. Which would be better, dried or fresh? Whatever your opinion is, where is the best place to buy them? (online or wherever). Thanks!
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chinense Ghost Pepper Buying
- Thread starter Jeffj
- Start date
I am gonna say Ghost Pepper farms located in Gainesville Florida. The only thing they grow are Ghost peppers so the quality will be there,
http://www.ghostpepperfarms.com/
http://www.ghostpepperfarms.com/
Do you use fresh in your current salsa? If yes, I'd stick to fresh. I do not like dried in salsa unless I am using my powders. I then love to play Jedi mind tricks on guests by adding a Jalapeno so there is really a pepper in there and a super hot in powder form. 
Works perfectly fine, many of us ship fresh pods all across the US using SFRB and MFRB from the USPS.Jeffj said:
Which to choose could depend on the logistics involved in producing another line of salsa. With another fresh ingredient comes continual supply, storage, and consumption factors, "just in time" stock, and a 2nd production line splitting off at the point the fresh super hot peppers are added. This route should provide optimal taste of the super hot pepper.
However if your existing salsa tastes *good enough* already then dried or powder starts to make more sense, as it can add the heat without the significant supply timing and storage issues, and can be added to your current salsa at the last stage so you have just the one production line for both but adding the super hot dried or powdered at the end of the line to some of it.
You should try it both ways and conduct taste tests.
However if your existing salsa tastes *good enough* already then dried or powder starts to make more sense, as it can add the heat without the significant supply timing and storage issues, and can be added to your current salsa at the last stage so you have just the one production line for both but adding the super hot dried or powdered at the end of the line to some of it.
You should try it both ways and conduct taste tests.
Experimenting is really the only way to know, but here's my culinary opinion. Ghost peppers already have a bit of a smoky flavor naturally and drying seems to enhance that. If you are trying to create a version of your house salsa with a strong Ghost Pepper character to it, I would go with a dried or even a smoked powder. That would get you the most flavor bang for the buck. As for heat, no matter what form you get your ghosts in, they will provide plenty of fire per gram.
As already noted, powders are much easier to deal with from a logistics perspective.
As already noted, powders are much easier to deal with from a logistics perspective.
