How do I get the same heat from batch to batch and year to year? I know that, traditionally, the first spring harvest jalapeños are usually great. When I’ve made my hot sauce from later harvests the heat is greater than in the first harvest. How can I keep the heat consistent? How can I check what the heat rating is on a batch of sauce and/or a batch of fresh jalapeños?
A: Hello Lucia:
Many salsa manufacturers find a source for mild, or no heat jalapeños, and then add precise amounts of oleoresin capsicum (extract) to maintain consistent heat levels. Others taste test during the manufacturing process to measure the heat level. Big companies invest in high performance liquid chromatography equipment to monitor the heat levels of their products.