How do you make salsa hot I have tried everything from to am canning the so cooking it Is this problem out of peppers What then?

It sounds like you're having trouble getting your salsa as hot as you'd like, even after trying different peppers and cooking methods. Here's a breakdown of why your salsa might not be spicy enough, and some tips to fix it:

1. The Problem Isn't Just the Peppers

* Pepper Variety: While the type of pepper is crucial, the maturity and variety of the pepper matter too.

* Immature peppers: Often have less heat than mature ones.

* Pepper types: Some peppers are known for their heat, while others are milder.

* Super-hot: Habaneros, Scotch Bonnets, Ghost Peppers, Carolina Reapers

* Medium-hot: Jalapenos, Serrano, Thai Chili, Cayenne

* Mild: Poblano, Anaheim, Bell Peppers

* Heat Extraction: The method of preparing the peppers also impacts the final heat level.

* Removing seeds and veins: These are the hottest parts, so removing them significantly reduces heat.

* Roasting or grilling: Can mellow out the heat, while sautéing may enhance it.

* Freezing peppers: Freezing can sometimes help concentrate the heat.

2. Troubleshooting Your Salsa

* Are your peppers fresh and mature? Use fresh, ripe peppers for the best flavor and heat.

* How are you preparing your peppers? Experiment with different techniques:

* Deseeding: Try leaving in the seeds and veins for a hotter salsa.

* Roasting: Consider roasting the peppers for a more mellow heat.

* Freezing: Try freezing the peppers for a few hours before chopping.

* Add some heat-boosting ingredients:

* Chili powder: A little goes a long way, adding a smoky heat.

* Hot sauce: Add to taste, or use a hot sauce made with the same type of pepper as your salsa for consistency.

* Dried chili flakes: These pack a punch and can be easily adjusted to your desired heat level.

* Taste test as you go: Adjust the ingredients and heat levels as needed.

* Let it sit! The heat often develops more over time after the salsa is made.

3. Beyond the Basics: Understanding Scoville Units

The Scoville Scale measures the heat of peppers. If you're serious about heat, consider these factors:

* Pepper Scoville Units: Choose peppers with high Scoville Heat Units (SHU) for maximum heat.

* Use a combination of peppers: Mix hot peppers with milder ones to balance out the flavors and heat.

* Consider pepper extracts: These are highly concentrated and can add a powerful punch of heat to your salsa.

Remember: Heat is subjective. What's hot to one person may be mild to another. Start with a small amount of heat and adjust to your preference. Enjoy the journey of finding your perfect salsa!