dilute it with more tomatoes????

that does sound rather tasty though. what was the quantity of each of the ingredients?

1 jalepeno, 1 cayenne, 2 sorranos (sp?). half cup chopped Cilantro, 5 tomoatoes, half a red onion, 2 limes. Thanks for the reply - I will try more tomatos but was hoping for a miracle acid-reducer! Now looking at the above, it does seem quite ambitious with the hot peppers!

The heat is coming from your serranos and cayenne.
If its only a little too hot, then use 1 jal, 1 cayenne, 1 serrano. If its alot too hot, i would use 2 jals, 1/2 caynne, and 1/2 serrano. Most of your flavor probably comes from the jal and serrano.

Or just try 1 cayenne + substitue bell pepper instead of the others.

or just try 1 serrano + substitue bell pepper instead of the others.

The bell pepper will give you your green flavor that the jalepeno gives without the heat, the serrano or cayenne will give you the heat and a little more pungent flavor.

hope that gives you ideas.

I prefer to grind peppers and spices in a lava mortar rather than blender, gives it a richer flavor - trust me, i have no idea why but it does.

You might also try using a TAM or other variety of no-heat jalapeno, too. They're not too hard to find and allow you to get all the benefit of the jal without the burn.

Also, if you want to keep the acid down while adding tomatoes, try a yellow tomato or even some meatier reds. I find they tend to have a lot more body and less acid.

add some fresh garlic and a whole mango and it should be absolutely perfect:)

Dusty

Take out the cayenne and use a Bhut............................just kidding.

I would use 2 serrano's and leave it at that and it's still plenty hot. I like the bite of the serrano, and it's hot, but, not terribly hot.

Salt and more tomatoes, also add some diced avacados.

... Or you could just keep eating it until you become accustomed to the heat. That's more or less what I do.

Thank you everyone! A lot of great suggestions. This was a very helpful forum. I am new at this. Much appreciated!

Is there a "Fooled You" type of habanero? I love the fruitiness but the heat is too much for me. Or is there another kind of pepper with the fruity background that's not so hot? I want to plan now for next year. This year I planted habs, jalapenos, "Fooled you" jalapenos, pimentos, bananas-some are sorta hot, some not, Italian frying peppers and an heirloom "cheese" type sweet pepper. sorry I should list the latin names but they are at home & I am at work (shh) TIA
Susan

I read a while ago that the same people that made the heatless jalapeno made a fairly heatless habanero, dont know if its being sold though. Just google heatless habanero and its just a bunch of articles referencing the same people (texas a&m), but nothing about buying/selling.

sugar offsets heat in recipes.

Here is an old thread on mild/sweet haberneros. Reimer offers the Venezualen Sweet. Aji Dulce, Trinidad Perfume (Tomato growers Supply). The Chile Woman has BELIZE SWEET HABANERO, DATIL SWEET, VENEZUELAN SWEET HABANERO

Here is a link that might be useful: mild habernero

Thanks for the responses about lower heat habs. I appreciate the info. I get the first 2 catalogues & will check out The Chile Woman ASAP.
Susan

To OP:
My sense/experience is that serranos can bring a lot more to the table than one might expect. They have surprised me almost every time I've used them. Not that I mind, mind you, but when trying to do "tame" stuff for friends/neighbors I've usually knocked them all on their arse :-)

Agree with lots of the above - salt/sweet will help cut the bite, as will avocados.

Ha, just this evening I made a plate of nachos with serranos and tam jalapenos. Since I really didn't want a hot batch and my serranos are surprisingly hot, I scraped out the seeds and ribs. The jalapenos, which are sometimes hot, I sliced whole, seeds and all.

Well I blew it. No heat at all from either type pepper. Oh well, it was still good. :)

I am growing jalapenos indoors under lights and they are hotter than any habanero I have ever tried. They are just normal store bought jalapeno seeds. The peppers will pretty much leave blisters in your mouth and my friends and I eat lots of peppers all the time and normally enjoy the heat, but these are beyond ridiculous. Any idea what I'm doing "right" or wrong?

how about a little sour cream?

In my opinion the peppers aren't to blame.
You used too many for your tastes in heat.
Since you seem to like the flavor you got in your recipe just cut down on the hot peppers as far as ratio goes.
Also if you find to get the right heat you want but lost the flavor by cutting down on the peppers ,as suggested above use other strains or varieties of peppers.

Try Jalapenolite,Jalapeno M and if you like the Chinense flavor try any of the Aji Dulce-Trinidad,Tabago,Costa Rican or Venezualian Seasoning Pepper Strains.
There are Suave Orange and Red Habaneros developed by the N.M. Chile instatute too.
I like some of the Super Hots a whole lot-Mostly the Trinidad Scorpions and 7 Pot varieties ,but I use them in moderation.
I'm not a masochist,I like their flavor but don't eat them by themselves.
Like with a campfire.I like a nice bed of coals for cooking but a bonfire to keep warm.

As a side note,I wouldn't buy anything from Reimer's.
Too many bad reports of really bad germination ratios and a screw you customers relations attitude.

Try asking in the exchange and trade forum.
I might be able to help you out too.
E mail me...

I grew two supposedly heatless hot peppers this year, TAM Jalapeno and Zavory Halapeno. The Zavory were amost all heatless, but with the Tam some were as hot as a regular Jalapeno and some were mild, sometimes on the same plant. I think ambient temperature has something to do with the heat level, as the ones that matured during cool weather were milder than those that matured during hot weather. They are still alive outside and survived a night of 32 degree temperatures that left a layer of ice on some water in a bucket. You can buy the seeds from Hazzard's wholesale seeds.