Been eating the chow-chow I made this year and am disappointed in the heat. I make about 12 pints each time because that is a good scale for me. I put in what I thought would be plenty of mixed hot peppers and still got only a bit of heat. I think part of my problem is the peppers used. I had mainly jalapenos, cayennes and an unidentified small hot chili. I didn't want to use too many jalapenos as they have a distinctive taste of their own, which I like, but didn't want to overpower my relish. So, next year's garden will have more varieties of hot peppers. I'm wondering about how many habaneros per pint would be enough to give me some real bite to the relish. Anyone got an idea?

Chuck