I enjoyed making salsa the first time so much but it didn’t have much kick. This time I got a bit carried away.
5 Roma tomatos
2 jalapeños
6 Red Fresno
4 Habanero
1 Panlano
Seranos
Finger hots
2 white onions
2 Tablespoons Minced garlic
Handful Cilantro
1.5 Lime juice
2t Salt
I’m hoping to dial this back to a happy medium but I don’t want to be drooling and dripping from the eyes. I left all seeds and cores in, maybe removing most would do the trick? I almost might be done fucking around with habaneros. I’m just not worthy.
Any other pointers overall for a third batch? I’m pretty happy flavor wise (I think) but love tweaking recipes.
by stealthmodel3
3 Comments
Mix em.
Removing the seeds and membranes will help, but four habaneros to 5 roma tomatoes is always going to be super hot and that doesn’t even include the other peppers. For me, habaneros are one of my absolute favorites so don’t give up on them. As a point of reference, I might do 2-3 for two pounds of tomatoes depending on if it’s for me or others. Just keep in mind that the heat level could highly depend on the particular peppers you just happen to buy as well.
Instead of focusing on the heat so much, I think it’s better to focus on the flavor profile you want. There’s nothing wrong with mixing different types of peppers, but when you’re combining that many you’re likely losing the individual flavors. I’d recommend that you just try some different recipes to see what flavor profiles and styles you like. Once you do that you’ll get a better feel for the amount of peppers, the heat of each one, and which flavor combinations you like best.
Can I have the recipe? I love the color and looks tasty!