need some heat in my salsa
I need some salsa advice....
I'm trying to increase the heat of my salsa. I use Annies salsa recipe (great - from tomato forum) but it's not hot enough. Yesterdays batch I added 7 green jalapeno's, 1 red cayenne and 1 green cayenne. It seemed hot enough before cooking and canning, but the day after it really mellowed.
I'm just growing the cayennes and jalapenos but I have plenty. My questions are
which are generally hotter, red or green cayennes?
Do you find that peppers lose some heat on cooking - should I double up on the peppers to compensate?
Thanks for your help - I could really use some advice from some experienced pepper people!