blend up the habs in a blender before making the salsa, and use bell peppers cut into bigger pieces. you gotta figure the smaller the pieces of habs, the less likely you are to get burned by some bites while getting nothing in other bites.

Mince up fine like you would minced garlic. Or blender/food processor, like judo mentioned.

Drying peppers changes the flavor of any pepper, but that's how I add superhots to my salsa -- dry and grind.

Or you could make a hab hot sauce and add the sauce to the salsa.

Kevin

Believe it or not, switching from red to orange habaneros seems to have helped with this! The heat is now almost perfectly even throughout the salsa!

1) Particle size. It's not the first thing someone would think of, but get your knives sharpened. Sharp knives make smaller bits easy - or even doable. And they cut down on cut fingers. (Food processor blades need to be sharpened too.)

2) Time. Let the salsa or whatever sit and meld for a while. The heat he will spread himself.

Dennis