Just a damn minute here :-) I'm both, an Extension Agent and a Good Cook! Course I'm an Ag Agent, not a food agent. BTW- Fargo, ND??? If the recipe came from NDSU it will say to adjust the amount of hot peppers to adjust the heat. (Our 18 year-old son made a batch of salsa with all habs for 4-H, no judge would try it) I think I can safely say that it is hotter than your first kiss! I posted the recipe a few years ago. Pepperfool has it on his site. http://www.pepperfool.com/recipe_home.html Its under canning -- True canned salsa. Nels in ND > Okay, I know County Extension food agents are dietitians, not great > cooks. The dilemma is this: if one is to safely can salsa, one follows the > Extension agent's instructions. Like 3 cups tomatoes, 3 cups peppers (how > about 3 cups of habaneros? You could spot weld the toilet seat), one cup of > onions, etc. A woman bought a bunch of peppers (including habs) at a > farmers market near Fargo, intending to make salsa, and this is the recipe > she has. There's more to the recipe, including vinegar, but IMO those > ratios are way off. What do you do for safe canning? Margaret L >