• If you have a question about commercial production or the hot sauce business, please post in Startup Help.

heat What chilli to add for early heat

I have been experimenting with a hot salsa. So far I have used the only two chilli's that I am growing - Habanero and Wildfire. The recipe is fairly straight forward - onion, garlic, cider vinegar, tomato paste. I'm pleased with the mix and balance of the flavours. The heat profile, however, is too slow on the palate. When you first bite it has near no heat at all, and it takes a few seconds to start to build. Some of my tasters have been on their second mouthful before they realise that it is too hot for them. I would like to improve the early heat. What do you guys recommend? Currently I'm thinking Thai or Birds Eye. The plan is to identify a good candidate and then grow it next season. 
 
Back
Top