Getting ready for Iowa's shotgun season this weekend, & it's the 1st time it will be based at my home. I have some guys coming in that LOOOOOVE hot stuff, & I don't want to disappoint
I make a really yummy tomato/lime/cilantro based blended salsa, & can sometimes make it really hot, but I find that the heat depends entirely on the quality of peppers I get from the grocery store. Here in the midwest, I often have a hard time even finding habaneros, & the jalapenos are hit/miss. So, my question is, how can I really kick up the heat on my salsa without changing the taste much? When using habaneros, I find if I use too many the salsa can be bitter at times. Can I cook them down? Is there a sauce I can add? Suggestions, please!