University of Missouri Extension - Franklin County

Franklin County

July 2009

Mary Schroepfer, MED
Nutrition & Health Specialist
SchroepferM@missouri.edu

Judy Lueders, BS, MA
Nutrition & Health Specialist
LuedersJ@missouri.edu

Text Box: Spice up salsa with peppers
Chile peppers range from mild to fiery in taste. 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. Choose a mild pepper when the recipe calls for long green chiles.

Small, very hot peppers provide a distinct taste to salsas. Jalapeño is the most popular hot pepper. Other varieties include Serrano, Cayenne, Habanero and Tabasco.

Use rubber gloves when cutting or dicing these peppers because they cause extreme irritation to the skin. Do not touch any part of the face or eyes when working with hot chiles.

Bell peppers may be substituted for some or all of the long green chiles. Canned chiles may be used in place of fresh.
Do not increase the total amount of peppers in any recipe. However, one type of pepper may be substituted for another.

Hot peppers, such as the jalapeño, do not need to be peeled, but seeds are often removed.


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		University of Missouri Extension Franklin County Site maintained by: Billie Jo Brenner, brennerbj@missouri.edu Last revised: 07/02/08