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PJ's Salsa

Yancy Kitchen Registry

Batch Size

Standard batch

Ingredients

QtyUnitIngredientNotes

Instructions

  1. Combine and bring to a boil.
  2. Simmer, stirring occasionally, until thickened:
    • If you prefer a less chunky salsa, place portions in a blender until you reach the desired thickness.
  3. Can or freeze in desired containers.

Note on Hot Peppers:

Seeds do not affect the flavor or spice level of your salsa.

My Favorite Pepper Combination

Pick peppers based on your desired heat. My favorite combination so far has been:

Scoville Scale Reference

Scoville UnitsPeppers
0 – 100No heat
Bell pepper
100 – 500Bird Cherry Pepper
Creole Cherry Pepper
Hungarian Cherry Pepper
Peperoncini
Pimento
500 – 2,500Banana Pepper (chile)
Pimento
Poblano Pepper
Rocotillo Pepper
2,500 – 8,000When Mature And Red – Chile Colorado
California Red Chile
Anaheim Chile
Ancho Chile (Dried Version)
California Green Chile
Cascabel
Chile Verde
Chipotle
Dried Jalapeño Peppers
Fresno Pepper
Guajillo pepper
Jalapeño Pepper
Long Green Pepper
Mirasol Pepper
New Mexican varieties of Anaheim pepper
New Mexico
Paprika (Hungarian wax pepper)
Pasilla
Poblano Pepper (Fresh)
Rocotillo Chile
10,000 – 23,000Serrano Pepper
most Chipotle peppers
30,000 – 50,000Ají pepper
Cayenne Pepper
Cumari pepper (Capsicum chinense)
some Chipotle peppers
Tabasco pepper
50,000 – 100,000Bird Pepper
Cayenne Pepper
Chiltepin Pepper
Finger Chili
Ginnie Pepper
Malagueta Pepper
Pequin Pepper
Thai Pepper / Indian Pepper
100,000 – 350,000African Birdseye
Bird Pepper
Datil pepper
Guntur Chilli
Habanero Pepper (chili)
Jamaican Hot Pepper
Madame Jeanette
Pili Pili
Rocoto
Scotch Bonnet Pepper
Thai Bird Chile
Thai Chile
Thai Jalapeño
350,000 – 580,000Red Savina Habanero
855,000 – 2,200,000Komodo Dragon Chili Pepper
Trinidad Moruga Scorpion
Naga Viper pepper
Infinity Chilli
Naga Morich
Bhut Jolokia / Naga Jolokia (ghost pepper)
Trinidad Scorpion Butch T pepper
Bedfordshire Super Naga
Spanish Naga Chili
Carolina Reaper