That’s why they make taco sauce. Liquid stuff goes on the taco, chunky stuff goes on the chip. 
If I bought something with “Habanero” on it and all they used were jalapenos, I’d sue.
Like I said, I haven’t noticed this in years so it’s very possibly it hasn’t happened in a long time. My guess is because when it first happened habaneros were very new it people just associated them with ‘hottest pepper in the world’. So perhaps they were expensive or scarce or too hot to put on main stream products (like Old El Paso/Doritos/Ruffles etc) so they’d make them “really” hot and call them habanero, but as people began to like habaneros and/or they got in trouble with the FDA they started putting the actual peppers in them.
But, I don’t know, that’s speculation, all I do know is that I’ve, at some point, seen products labeled on the front as Habanero something or other and having only jalapenos in the ingredients.
But I don’t want to hijack the thread so unless someone wants to confirm that they’ve seen it as well or if I can find something online or in a store that backs this up we should probably get back to the actual thread at hand.
For what? What were the damages? How much were you financially hurt by it? I’m sure the company will be glad to give you an out of court settlement for $50 bucks. But you’re not going to retire on Doritos money because they mislabeled the pepper. Also, keep in mind, in all the cases I saw, Habanero was part of the title but the ingrediants (presumably) revealed the true pepper used. How that works WRT truth in labeling or whatever laws are applicable here, I have no idea. But I’m sure their lawyers do.
“Intentional infliction of mental and emotional stress.” Ought to be good for at least $75!
They’ll probably just give you a bunch of coupons for more of the stuff you didn’t like to begin with.
With all due respect Joey I have to say you were most likely mistaken. Habaneros have never been that expensive or rare. There may likely have been Jalapenos that were the first ingredient but there would have had to have been some habaneros in the mix to label it as such. You can’t sell something as tomato sauce and not have any tomatoes in it. Until you can provide a cite of a sauce or any other product labeled as “Habanero” which actually has none I have to say you were mistaken.
No big deal… I once thought I was mistaken, but it turned out I was wrong.
With all due respect right back at you, I’ve been in the food business, literally, since I was born. I’m pretty competent at reading food labels (specifically ingredient labels, not nutritional labels) it’s something I do nearly every.single.day.
FTR, I’m not trying to be rude, I know you don’t know that about me, I’m just saying I know what I read.
You know I never even thought of using a blender to make it a bit more smooth, I always figured that it wouldn’t be enough or somehow just wouldn’t work.
Other than that I am pretty sure I’ve heard of the brands listed for the thinner salsa, and I definitely know I have a Trader Joes within driving distance so I will take a look there too.
I’m also glad that my admission can help other thin salsa lovers come out of the spicy closet. Thinners unite!
We make our own salsa at work, we leave the onions diced, but the tomatoes and peppers get blended.
IOW, go ahead and put it all in the blender. Keep in mind that the different texture may give it a different taste so you might need to try several different kinds of salsa and/or tweak the ingredients a bit. For example, tossing in some canned diced (or whole) tomatoes in juice will thin it down if it’s too thick.
Also, and this is just speculation, it might get hotter because now, instead of there just being a pepper here or a pepper there, you’ve got the peppers (as well as their seeds) even spread throughout the entire salsa.
Trader Joe’s has it. I love the stuff.
Voodoo Bayoo Salsa is the best store bought salsa I’ve ever had. Smooth texture with various heat levels available and not sweet like som much of the other bottled salsa out there. Unfortunately it disappeared from the store sheves here, so I started making my own salsa.
Take one can tomatoes drained, add chili powder, smoked paprika (I’d say maybe 1/2 tsp), dehydrated onion, jalapenos (I prefer from a jar rather than fresh), and lime juice. Thow it all in a blender and pulse until it’s the consistency you like. While you can eat it immediately, the flavors mix better if you let it sit in the fridge overnight.
Sometimes people succeed at things without even trying. 
No problem… just provide a cite and I’ll freely admit that you were right.
I’ve done the work for you. You were right… I was wrong, and I apologize.
Try me Yucatan Sunshine Habanero Sauce.
7 of 7 people found the following review helpful
1.0 out of 5 stars DOES NOT CONTAIN HABNERO PEPPERS!
Do not buy this, if you are wanting a habanero hot sauce. The only peppers listed in the ingredients are red cayenne peppers. I guess when you combine cayenne peppers with carrots (another ingredient), you get habaneros. Who knew
??? I’ve had that, and there’s definitely habanero in it, given the flavor. Apparently, this is the explanation. The newer labels do list habanero. But it’s fairly mild for a habanero sauce, maybe what the mass market might consider medium.
The new label lists “Red Habanero Peppers” as their first ingredient.
I guess Joey P and I will just have to call this one a draw.
Although he was technically wrong since it did contain Habaneros all along… but I’m not the kind to point out that type of thing. 
ETA: That is a really lame excuse from the company.
Frontera is a line of salsas made by Rick Bayless. They are delicious and I don’t find them particularly chunky. I think they are nationally distributed to all major grocery store chains.
maybe you could find some that was made in New York City.
I’ll bring the rope.
I don’t know if Mrs. Renfro’s is a national brand or not. I like the “Hot Salsa” variety. I introduced it to my sister and her husband recently and they really liked it because “it’s hardly chunky at all.” It has a few chunks of tomato and small bits of onion and pepper but it’s really negligible.
Solidarnosc! Also not a fan of big vegetable chunks, whether in salsa, chili or spaghetti sauce. When I make pico, I mince things fairly small.
Seconding this rec! Mrs. Renfro’s makes some damn fine salsa. I especially like the Garlic and Habanero versions.