Pictured are a few peppers that went into my latest salsa. Starting at the left is the Roberto's Cuban Seasoning pepper, not hot but great flavor. Next is the Bhut Jolokia or Ghost pepper bit of a fruity flavor, very hot. The last pepper on the right is the Scotch Bonnet, a key ingredient in jerk seasoning but also great to add flavor and heat to any dish, quite hot. These were 3 of 9 varieties of peppers used to make my salsa. If you have not ever made a salsa with a variety of sweet and hot peppers I would advise it as the flavor is incredible. I have to make two batches, one for me and my son and one for everyone else as the heat level can be intimidating. I also made a batch of smoked peppers that I will be grinding this week, be sure to ask about it this Saturday if you make it to the market.
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