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#6314850 - 05/28/16 08:57 PM having trouble with salsa
Sparky45 Offline
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Registered: 08/02/12
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Loc: Big Country
I have a recipe for salsa I have had for years and usually I make 2 gallons and can it into quart jars. I decided to just make a quart or so fresh and just put it in the fridge for the weekend

I used ample jalepenos to make it warm enough but it just didn't heat up enough
the peppers I used had been in the fridge for about 10 days
I noticed when I was prepping them they didn't bother me at all and I was afraid they were going to be mild

did leaving these in the fridge for so long do something to the pepper to make it more mild?
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#6314863 - 05/28/16 09:02 PM Re: having trouble with salsa [Re: Sparky45]
decook Offline
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Registered: 08/26/09
Posts: 1211
Loc: Montgomery, TX USA
I don't think so Sparkey45. My guess is that's how you bought them. I have seen a lot of spicy heat variation from grocery store jalapeños if that's where they came from.
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#6314898 - 05/28/16 09:37 PM Re: having trouble with salsa [Re: Sparky45]
Navasot Offline
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Registered: 09/22/11
Posts: 25909
Loc: Normangee/Navasota TX
Peppers should get more angry the longer they sit.. Small bits through recipes off.. Put a bit of cyane in next time or use a hot rotel for tomatoes
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#6314906 - 05/28/16 09:45 PM Re: having trouble with salsa [Re: decook]
Sparky45 Offline
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Originally Posted By: decook
I don't think so Sparkey45. My guess is that's how you bought them. I have seen a lot of spicy heat variation from grocery store jalapeños if that's where they came from.


yeah, I don't know any other place to get them from at least until later this summer when the ones in my garden come on
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#6314911 - 05/28/16 09:47 PM Re: having trouble with salsa [Re: Navasot]
Sparky45 Offline
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Originally Posted By: Navasot
Peppers should get more angry the longer they sit.. Small bits through recipes off.. Put a bit of cyane in next time or use a hot rotel for tomatoes


I keep some Jalepeno Tabasco around and I used that to taste to get the heat up to a reasonable level, still not the best batch though.

its flustrating
is there any trick to buying hot ones in the store?
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#6314917 - 05/28/16 09:52 PM Re: having trouble with salsa [Re: Sparky45]
Navasot Offline
Natty Love

Registered: 09/22/11
Posts: 25909
Loc: Normangee/Navasota TX
Bright green with dark green blotches and crisp.. They will look angry
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#6315067 - 05/29/16 08:16 AM Re: having trouble with salsa [Re: Sparky45]
Cast Offline
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Registered: 12/14/08
Posts: 14901
Loc: North Texas - God's Country
Throw a habanero in there for heat. Japs are mostly for flavor. I eat them like bell peppers. Rarely do I get a Jap that impresses me.
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#6315154 - 05/29/16 09:55 AM Re: having trouble with salsa [Re: Sparky45]
bill oxner Online   content
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Registered: 11/03/09
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It's difficult to tell ahead of time about how hot your jalapeños will be. It's always a crap shoot for me. I plan on putting up 8 more pints next week. I plan to use 3 peppers per pint. The peppers will be from my garden.
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#6315169 - 05/29/16 10:22 AM Re: having trouble with salsa [Re: Sparky45]
BuckRage Online   happy
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Pretty simple actually. Look for "lines" the more lines and the more prounced the higher the capsaicin level.
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#6315172 - 05/29/16 10:26 AM Re: having trouble with salsa [Re: Sparky45]
BuckRage Online   happy
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Smoother skin will usually be milder.

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#6315227 - 05/29/16 11:35 AM Re: having trouble with salsa [Re: BuckRage]
CitySlickerHunter Offline
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Registered: 04/01/06
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Loc: Tarrant County,TX
Originally Posted By: BuckRage
Smoother skin will usually be milder.

This is how it was explained too me........ texas
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#6315462 - 05/29/16 04:27 PM Re: having trouble with salsa [Re: Sparky45]
Sparky45 Offline
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Loc: Big Country
thanks for the tips guys

I went out and found 5 more peppers some with small lines in them

I brought them back and tossed them in the processor with a can or Rotel and made a paste and added this to my batch
it brought the heat up pretty well
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#6315999 - 05/30/16 08:14 AM Re: having trouble with salsa [Re: Sparky45]
OkieDokie Offline
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Registered: 01/28/08
Posts: 732
Loc: southern OK
When you get fresh out of your garden and have surplus throw them in a freezer bag and you will know the heat level. These are better for cooked recipes as they are a little mushy for non cooked recipes. These will last for a year in your freezer.
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#6317103 - 05/31/16 10:10 AM Re: having trouble with salsa [Re: CitySlickerHunter]
mattyg06 Offline
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Registered: 04/22/14
Posts: 430
Originally Posted By: CitySlickerHunter
Originally Posted By: BuckRage
Smoother skin will usually be milder.

This is how it was explained too me........ texas


That's how I understand it as well. The more stressed the pepper the more capsaicin the pepper makes. If your growing your own you can stress them to make them hotter as well by decreasing the water to the plant till the leave shrivel then give good soaking and repeat.

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#6317112 - 05/31/16 10:20 AM Re: having trouble with salsa [Re: Sparky45]
bill oxner Online   content
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Registered: 11/03/09
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Loc: Richmond
I now have my last 8 pints for the year in a hot bath. This is my second batch. I wont know how hot it is until 6 months from now.
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