I make a version of that. sorta different though. I use all bells, and one moruga. that gives a nice friendly lil burn without being ridiculous. using normal human standards, I consider it "medium" heat. to me it's quite mild, but I sell the stuff so I gotta keep consumer preferences in mind. I make a few other changes, but those are top secret...

That's a nice variety of peppers, I imagine it has a nice well rounded taste. I made a batch of Annie's a week or so ago for the first time and found it too sweet and not hot so when I've opened a pint I've blended in a Moruga/Scorpion?whatever these mystery peppers are and it's had good heat (that builds,) but hasn't been too hot for us. It has a nice texture that clings to the food well.

Next batch I'll be leaving the sugar out. Didn't know I could the first time around (new to canning... trying to follow all of the rules...)

Veda, Good point about the sugar. I'm using home grown vine ripened tomatoes, and they have a lot of sugar. That can make the salsa too sweet, so I cut back from 1/3 cup to about 1/4 cup. You're right about the well rounded taste. The blend of several varieties of chiles works well.

Judo, Those top secret changes you make have got me curious. I imagine you didn't change the overall composition since it would jeopardize the food safety issue.