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..
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.