Sometimes my jalapenos do lose heat during cooking but not always.

Do you have access to Serrano peppers? They are a great salsa pepper and a bit hotter than a Cayenne (but not as hot as a standard Hab).

Otherwise, I'd say more red / ripe Cayennes.

A little bhut jolokia will kick up the heat!

Thanks all for the advice!

I was a little hesitant putting more cayenne's in the salsa only because I haven't used them before. I'll wait for the jal's to turn red and load up on the red cayennes in my batch today.

thanks again

I use Annie's salsa recipe too. Add the hot peppers as long as the proportions are the same you can substitue one pepper for another. In my family I have to make mild, medium and hot to suit everyone but I always use Annie's salsa as the starting point.

Most food markets have habanero's and fairly inexpensive. Try dicing up one or two of those with yer homegrown jalapeno's and cayennes.

I'll second vic01's advice ... the pepper's are interchangeable, but the proportions need to be the same if you are canning the salsa. Tomatoes are more acidic than peppers, and you have to be careful about increasing low acid ingredients, if you want to be sure the recipe is safe for canning.

I use Annie's Salsa recipe too, but I've been using the mild jalapenos, such as Senorita, or Fooled You. It turns out perfect for DH, who can't handle ANY heat, but I too want a hotter version for myself, and to give as gifts to my siblings. This year, I'm growing Beaver Dam, Anaheim, Ancho, TAM, and Mariachi, so I'm hoping to make a batch that is has a bit more heat. Unfortunately, the tomatoes STILL don't have fruit on them, even though they are covered in blooms, so I may not have any salsa at all, unless I buy some tomatoes at the farmer's market!

Bonnie

"but I too want a hotter version for myself, and to give as gifts to my siblings. This year, I'm growing Beaver Dam, Anaheim, Ancho, TAM, and Mariachi, so I'm hoping to make a batch that is has a bit more heat."

nice, I too have the Beaver Dam, along with the NuMex varieties to spice things up but yet provide some density and flavor.

Most cayennes as mentioned above growsveges taste better when red.