Having these salsas in your arsenal will open a wide range of Mexican dishes just waiting around for you to make (eat) them! Chile peppers range from mild to fiery in taste.

Choose a mild …

PEPPERS. For a mild salsa, remove all seeds and membrane and only use one pepper. Very hot peppers are usually small (1 to 3 inches long); mild peppers are usually bigger (4 to 10 inches long). Anaheim, Ancho, College, Colorado and Hungarian Yellow Wax are mild pepper varieties. For a hot salsa, leave seeds and membrane intact and use one or more peppers. Try this very simple salsa made with guajillo chile peppers, a mild dried chile with a complex fruity flavor.It is one of the most popular chiles in Mexico for making salsas.

Master the jalapeno and you can instantly add some otherworldly salsas to your kitchen repertoire. I’m currently looking at 60 jars of salsa in my kitchen, of which BL has already gone through 3 of them in a week. For a medium salsa, remove most of the seeds and membrane and use two peppers. In this recipe, the chiles aren’t toasted as they are in many other salsa recipes which allows the flavor of …

I naively thought I could make salsa, sauce and canned diced tomatoes in a single afternoon, which turned into 2 days of non-stop salsa making.

It’s the white membrane and seeds inside chili peppers that are spicy. Depends on what you consider mild. A Versatile Mild Salsa. Let it sit for 30 minutes or more.

Jalapenos are not exactly real hot, anihiems are slightly hotter than pablonos, which to me are like bell peppers with a attitude (not much of one). The hours are worth it. Jalapeno peppers are the ideal ambassador for Mexican cuisine.