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Old 02-27-2009, 08:56 AM   #11
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The only problem (well not really a problems, more like an issue) with adding heat after the fact is that unless you are adding pure capsaisan then you will be possibly be changing the flavor of the salsa. Sometimes that is a good thing and other times it might not be.

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Old 02-27-2009, 09:02 AM   #12
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Originally Posted by jabbur View Post
Katie, I'm the same way with heat so I tend to buy the mild. It is usually hot enough for me! I would definitely go with Andy's suggestion to get the mild and then add to it if you find you want more heat. I like the Pace brand and go for the picante sauce since it is chunkier than the salsa. I will make what we call oklahoma caviar which is a salsa type dip when I want something fresher.
I like the chunkier type, too. I check out Pace next time. Thanks for the recommendation.

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Old 02-27-2009, 09:11 AM   #13
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Originally Posted by Andy M. View Post
Katie, you may want to start with the mild and add heat at home to your taste.
Thats exactly what I do. I add a lot of hot sauce. But I like to have the mild or medium on hand if guests with a tender palate arrive.

But I almost always make my own, even with in the canned tomatoes in the winter. I have frozen leftovers but didn't really like how it thawed. Would be good for cooking but not dipping.
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Old 02-27-2009, 11:34 AM   #14
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I must be the salsa queen. I have several jars of each variety in the pantry !
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Old 02-27-2009, 03:13 PM   #15
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You might try spiking the heat up by adding chopped
pickled Jalepeno which is sold in jars everywhere.

I try to make my own too - cheaper and better than
store bought and simple to make.
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Old 02-27-2009, 07:39 PM   #16
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Katie, Mild usually means little or no heat, Medium is a little heat somewhere between their Mild and Hot versions, and Hot is a lot more heat than the medium.

Of course - how hot is "hot" depends on the brand.

When it comes to "jarred" stuff - I'm another big fan of Pace Picante Sauce. It's good in cooking and *GASP* you can cube up some Velveeta Cheese and add some Pace - nuke till the cheese melts and stir ... great dip!
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Old 03-02-2009, 03:31 PM   #17
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Heat in foods is so subjective! And if you've ever grown your own peppers, you know that even on the same plant you can get a mild pepper and one that'll take the top off your head. So just find a brand you like and stick to it. I like Mrs Renfrews salsas, enjoying both some of her milder ones, but also some that make steam come out of my ears!
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Old 03-03-2009, 08:09 AM   #18
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This is two commercials bound together - the really funny part is in the end of the 2nd commercial.

"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
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Old 03-03-2009, 08:50 AM   #19
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Also keep in mind that different brands have different definitions of what constitutes "mild", "medium", & "hot".

We're "Pace" fans as well, & compared to many other mainstream brands, their "medium" is "hot", & their "hot" is "extra hot". The only way to find out what you personally like best is to start picking up different brands & trying them. Even if you don't end up liking them for dipping, they can still be incorporated into recipes.

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