Must I use jalapenos in salsa?
Hi everyone! I'm new to the Harvest Forum (but not to GardenWeb - I usually hang out in Kitchens or other home forums).
Also not new to canning, although I've taken a decade-long hiatus from it. Now I'm trying to get back into it again, based on a new commitment to eating only "real foods."
I want to make salsa, and I've found lots of approved recipes, but 99% of them call for some amount of jalapenos. I only like mild salsa. I really do not like anything hot at all (really - not even in the slightest). I've never liked jalapenos and I admit I'm even afraid of them. Probably from some repressed childhood memory. (My mother used to eat them whole just like normal people would eat an apple. Ick.)
I know you can substitute bells for "long green chiles," but those darn jalapenos are always listed separately on their own line. MUST I use them? Or can I substitute a milder chile for the jalapenos?
The only recipe I've found that does not call for jalapenos is this one from the NCHFP. I made the recipe yesterday. And while it is yummy, I'd like to branch out a little. But preferably a branch without jalapenos! Thanks!