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heat Making a new verde sauce... How best to kick up the heat?

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Pharthan

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?
 
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Green superhots.
 
You should try this it f^&%^ng ROCKS!
 
http://www.hellfirehotsauce.com/product-page/gourmet-green-1
 
Gourmet Green is our multi award winning verde sauce. Featured in Men's Fitness Magazine as one of the healthiest hot sauces on the market. Featuring organically grown fire roasted jalapeno peppers as well as the Carolina Reaper, 7-Pot, Trinidad Scorpion and Bhut Jolokia peppers. Roasted garlic, scallions, tomatillos, cilantro and Granny Smith apples round it out to make this an incredibly tasty verde sauce.
 
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The Hot Pepper said:
Green superhots.
 
You should try this it f^&%^ng ROCKS!
 
http://www.hellfirehotsauce.com/product-page/gourmet-green-1
 
Gourmet Green is our multi award winning verde sauce. Featured in Men's Fitness Magazine as one of the healthiest hot sauces on the market. Featuring organically grown fire roasted jalapeno peppers as well as the Carolina Reaper, 7-Pot, Trinidad Scorpion and Bhut Jolokia peppers. Roasted garlic, scallions, tomatillos, cilantro and Granny Smith apples round it out to make this an incredibly tasty verde sauce.
Click to expand...
 

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I know what I want for Christmas :P
 
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Pretty much any green pepper hotter than what you are using will work. It will keep the green Verde flavor and up the heat.
 
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If you don't want it crazy hot just don't use a lot of superhots. That's the best thing about them, they are so hot you have a lot of control without adding to the bulk of the recipe. Like you can add a sliver to bring up the heat, a pod for more, 5 pods for a lot more, 10 pods for crazy heat, etc.
 
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