My hot sauce is actually going faster than I thought. My local grocery has habanero's at a good pricer per lb. I'm thinking of getting a pound or two and making another batch. But, my last sauce was pretty hot for me with mostly cayenne and chili peppers. I would expect habanero to be a lot hotter.
So, I'm wondering what you guys think about this: 50% habs, 50% plain old red bell peppers?
Looking for good heat with some flavour but not painfully hot. The other option that I'm not as excited about but considering is doing 2 batches, one all habs, one all red bell and then blending. But I don't know if the bell's would work.