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Old 01-30-2006, 12:52 PM   #1
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Question Pepper question.

I am making my own salsa. I love the taste as it is right now,but, seems not to be hot enough for some of my extended family members. I am putting jalepenos and ceranos. I boiled them for about 15-20 minutes and then mixed them into the tomato mixture. What else can I use or do to make it hotter?

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Old 01-30-2006, 01:19 PM   #2
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Here is a scale of peppers according to their heat level.
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Old 01-30-2006, 01:30 PM   #3
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Thanks GB. Do they change the taste or do they just make it hotter? I don't want a change in taste.
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Old 01-30-2006, 01:50 PM   #4
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a pepper like the habanero is extremely hot, but also fruity, not sour, so a little can be added and up the heat without changing the overal flavor. a salsa with habanero can raise a good sweat on a forehead fer sure.
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Old 01-30-2006, 01:52 PM   #5
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Quote:
Originally Posted by Robo410
a pepper like the habanero is extremely hot, but also fruity, not sour, so a little can be added and up the heat without changing the overal flavor. a salsa with habanero can raise a good sweat on a forehead fer sure.
Good!! I'll make them some and see if mine is as tame as they think!!
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Old 01-30-2006, 01:59 PM   #6
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TG

How come you boil them? I would think that might take out some of the heat.

To make the salsa hotter, you can use more jalepenos (IMO habs taste a lot different, though very nice) or do not remove the seeds and membranes.

Though the seeds themselves are not hot, they pick up capsaicin from the membranes.
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Old 01-30-2006, 02:07 PM   #7
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My niece told me to boil them. In most peppers, when you boil them, it brings out the heat.
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Old 01-30-2006, 02:12 PM   #8
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Quote:
Originally Posted by texasgirl
Thanks GB. Do they change the taste or do they just make it hotter? I don't want a change in taste.
Each pepper has it's own distinct taste. If you just want the heat then i would take Jenny suggestion and don't boil them. Also use the seeds and white membrane.

Your other option is to look for pure capsasin oil. It can be hard to find and it very dangerous if handled incorrectly. It is just the pure chemical that gives peppers their heat. It is all heat with no flavor at all. Once drop would be enough to raise the heat on a huge batch of salsa.
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Old 01-30-2006, 02:32 PM   #9
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I would think that boiling them would strip them of some of the capsaicin ... but I don't know if that's true.

First I've heard of it!
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Old 01-30-2006, 02:38 PM   #10
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With my niece being Mexican, I just do what she tells me as far as this stuff. She makes the best salsa I ever had.
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