This recipe fills two of my stock pots. I split the Anaheim and Serrano peppers in a ratio of 1 1/2 in one pot and 2 1/2 in the other, and the Jalapeno peppers 2 in one and 4 in the other. The salsa came out what I would term "mild" and "medium" (maybe "weak medium"). Next time I will try more Jalapenos to see what it takes to make a true medium or a hot! NOTE: I did remove the seeds from the hot peppers, more for texture purposes than heat purposes.