Salsa Recipes

Asked September 4, 2018, 7:29 PM EDT

Several of the Salsa recipes reference use of "long green chiles". What exactly does that mean? For instance I have a few Poblano chiles from my garden. Would those alright? In other words what is the scope options here? Does it have to be hot chiles, or could it simply be a roasting style (tapered) red pepper, of which I have a ton!? Obviously asking because of the low acid nature of most of these recipes..

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1 Response

Thanks for contacting Ask an Expert. You can substitute different varieties of peppers when preparing salsa for canning, so you could go with your Poblanos or your red peppers - as long as you substitute equal amounts.