Seriously HOT Peppers from the heart of Texas. Shipped from San Antonio where they know how to grow the absolute best hot peppers. For the best Hot Salsa you need Jalapeño, Serrano, Habanero Peppers and fresh organic tomatoes. Check out our delicious recipe below.
Habaneros aren't just hot peppers – they rank between 100,000 and 350,000 Scoville units, (see the scale below). In comparison, the jalapeño peppers – spicy in its own right, ranks pretty mildly, between 3,500 and 10,000 Scoville units. Serrano peppers, ranks between 10,000 and 23,000 Scoville units, and cayenne, commonly used in powder form to spice up dishes, ranks between 30,000 and 50,000 Scoville units.
Enjoy our fresh, organic, HOT chili peppers!
Organic Mountain Extra Spicy Salsa Recipe
(WARNING: This salsa is not for lightweights.)
Habanero’s aren’t just hot peppers – they rank between 100,000 and 350,000 Scoville units, (see the scale below). In comparison, the jalapeño peppers – spicy in its own right, ranks pretty mildly, between 3,500 and 10,000 Scoville units. Serrano peppers, ranks between 10,000 and 23,000 Scoville units, and cayenne, commonly used in powder form to spice up dishes, ranks between 30,000 and 50,000 Scoville units.
3 fresh jalapeno peppers
1 Fresh Serrano pepper, seeded
1 habanero pepper, seeded
3 onions, finely chopped
2 tablespoons garlic, minced
2 tablespoon pure organic Sugar
2 teaspoons sea salt
1 teaspoon ground black pepper
2 (7 ounce) cans diced green chili pepper
1/2 cup minced fresh cilantro
3 limes, juiced
10 (15 ounce) cans canned tomatoes (Substitute with fresh tomatoes if you can)
Roast the jalapenos over a grill or gas burner until blackened (the darker the better). Seal in a plastic bag, and allow to steam until skins are loosened. When cool, remove skin, stem, and seeds.
In the bowl of a food processor or blender, place the jalapenos, onions, garlic, sugar, salt, and pepper. Blend, then pour into a large bowl, and mix with the green chills, lime juice and cilantro. Pulse the tomatoes in batches to desired size, and add to green chili mixture.
Return one cup of chopped tomatoes to the blender along with the habanero and serrano, puree well, don’t forget to make sure you removed all the seeds, first. Strain the puree to remove any large pieces of habanero or serrano, and add to the tomatoes. Mix well, cover, and chill in the refrigerator at least one hour to allow flavors to blend.
|Scoville heat units
||Trinidad Moruga Scorpion, Carolina Reaper
||Naga Viper pepper, Infinity Chilli, Naga Morich, Bhut Jolokia (ghost pepper), Trinidad Scorpion Butch T pepper, Bedfordshire Super Naga,
||Red Savina habanero
||Habanero chili, Scotch bonnet pepper, Datil pepper, Rocoto, Madame Jeanette, Peruvian White Habanero, Jamaican hot pepper, Fatalii Wiri Wiri 
||Bird's eye chili
||Byadgi chilli, Malagueta pepper, Chiltepin pepper, Piri piri, Pequin pepper, Siling Labuyo
||Guntur chilli, Cayenne pepper, Ají pepper, Tabasco pepper, Capsicum chinense
||Serrano pepper, Peter pepper, Chile de árbol, Aleppo pepper
||Chipotle, Guajillo pepper, Espelette pepper, Fresno pepper, Jalapeño, wax (e.g., Hungarian wax pepper)
||Anaheim pepper, Gochujang, Pasilla pepper, Peppadew, poblano (or ancho), Poblano verde, Rocotillo pepper
||Banana pepper, Cubanelle, paprika, Peperoncini, Pimento,