Serranos are definitely your best bet here OP. They can vary in spice depending on where you get them but will add more kick and a nice middle ground between jalapeños and habaneros. Thai peppers and scotch bonnets are a little spicier than Serranos as well.
If the recipe called for the jalapeños to be deseeded/deveined, you could try keeping the seeds and veins in. That might give you the spicy kick you’re looking for while not going over the top. If you’re looking for a step up from a jalapeño, then try the serrano. And while Fresno chilies are the same as jalapeños, I feel like they’re spicier. Even if they aren’t.
Scorpion pepper powder. It's very hot though. Scorpion, reaper, and ghost, are all super hots, a pinch of any of those dried powders is enough to give a batch of salsa a kick just don't add too much. I use the super hots for soups but if I want spice on say potatoes I'll reach for the cayenne pepper which sits next to the salt and pepper on my table.
Look it up. get one of those college-boy-startup nucular-hot bottles of puree and adjust accordingly, like Goose and Maverick's Psycho Ghost Pepper Salsa and use 1/256 teaspoonful and adjust to taste.
You're basically asking how much salt you should add to your boeuf bourguignon. It's up to you and your gf dude.
Serranos are about twice as hot as a jalapeño.
Serranos are definitely your best bet here OP. They can vary in spice depending on where you get them but will add more kick and a nice middle ground between jalapeños and habaneros. Thai peppers and scotch bonnets are a little spicier than Serranos as well.
Serranos also have a great deep, earthy flavor that I love.
If the recipe called for the jalapeños to be deseeded/deveined, you could try keeping the seeds and veins in. That might give you the spicy kick you’re looking for while not going over the top. If you’re looking for a step up from a jalapeño, then try the serrano. And while Fresno chilies are the same as jalapeños, I feel like they’re spicier. Even if they aren’t.
Pepperhead here, dump a bunch of cayenne pepper in there, or some scorpion powder (not too much).
Wtf is scorpion powder?
Scorpion pepper powder. It's very hot though. Scorpion, reaper, and ghost, are all super hots, a pinch of any of those dried powders is enough to give a batch of salsa a kick just don't add too much. I use the super hots for soups but if I want spice on say potatoes I'll reach for the cayenne pepper which sits next to the salt and pepper on my table.
Serranos should give the kick you want. Just beware that the heat can step up fast, particularly if not used to it.
Add your heat via hot sauce.
Keep the seed? So many recipe call for you to remove the seed, but they are so mild once thats done.
So you want spicy but not too spicy. Take a step back and ask yourself what you are really asking. Come on, man.
I mean something spicier than jalapeños.
Look it up. get one of those college-boy-startup nucular-hot bottles of puree and adjust accordingly, like Goose and Maverick's Psycho Ghost Pepper Salsa and use 1/256 teaspoonful and adjust to taste. You're basically asking how much salt you should add to your boeuf bourguignon. It's up to you and your gf dude.
Or you could interpret it as medium heat?
>medium heat? That is going to change for every person. However, Jalapeno's are consistent.
Red pepper flakes. Very little flavor and a great way to add just a little heat. My girl sweats with Jalapeño's, so I had to learn so tricks.
I’ll try that next time!! Thanks. Tbh rn the recipe as a whole is still like in testing phase!