I have been experimenting with a hot salsa. So far I have used the only two chilli's that I am growing - Habanero and Wildfire. The recipe is fairly straight forward - onion, garlic, cider vinegar, tomato paste. I'm pleased with the mix and balance of the flavours. The heat profile, however, is too slow on the palate. When you first bite it has near no heat at all, and it takes a few seconds to start to build. Some of my tasters have been on their second mouthful before they realise that it is too hot for them. I would like to improve the early heat. What do you guys recommend? Currently I'm thinking Thai or Birds Eye. The plan is to identify a good candidate and then grow it next season.
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heat What chilli to add for early heat
- Thread starter PaulEvans
- Start date
Thai varieties (Orange Thai especially)
Bhut Jolokia (Ghost)
P. Dreadie Select Scotch Bonnet
Bali Pepper
Mayan Love Pepper
Bhut Jolokia (Ghost)
P. Dreadie Select Scotch Bonnet
Bali Pepper
Mayan Love Pepper
+1 for Thai varieties... orange being the best for taste plus the upfront heat
My favorite blend of peppers is Orange Habanero and Red Bhut Jolokia. Can substitute the Fatalii for the Bhut and you get a citrusy flavor over a berry-ish from the Bhut.
For front heat the orange thai suggestion was a good one. I'd add aji lemon to that list.
The Thai giant orange i grew last year wasnt that hot. What you got though did hit fast. Best tasting Thai pepper too IMO. The heat was way less than the dragon hybrid and birds eye i grew before.
