mild salsa recipe anyone

[momofdrew]

I cant do hot and spicy...old age tummy dont take to it well....so I need a salsa recipe that is mild... can I make any one & just leave out the hot pepper???

 

[Carol Dee]

I cant do hot and spicy...old age tummy dont take to it well....so I need a salsa recipe that is mild... can I make any one & just leave out the hot pepper???

Sure you could. You still would have the fresh taste of tomaote, onion, cilantro... mmmm.

 

[ninnymary]

Momofdrew..I don't see why you can't substitute the jalapeno for another mild pepper. This way you would still get the pepper flavor. I roast my jalapenos or serrano along with the tomatoes on a comal which is a griddle type pan. I roast them till they're very dark. I place my garlic on the edges so they can also roast alittle. Then I put in blender with alittle salt to blend, pour it in my dish and add chopped cilantro. This is the way my grandmother who was from mexico did it.

Mary

 

[thistlebloom]

Mary, do you roast them whole and then chop?

 

[ninnymary]

Yes, Thistle..I roast them whole. I roast them till they're almost black on at least 4 sides. Sometimes they are too curved to roast completely around. I usually cut them in thirds before I put them in the blender. I do the same with the tomatoes. I also chop the garlic alittle. Because if I don't the blender leaves them too whole. This is what we call chili. We seldom call it salsa.

Mary

 

[digitS']

I once grew a "heatless" jalapeno: Fooled You.

It seemed to be a real nice pepper. The pods had a real jalapeno flavor, just no heat.

The problem with me growing it was that I also had Jalapeno M in the garden. Once I got the plants out there, it was difficult for me to remember which was which. Then, I'd pick some and get them mixed up . . .

I mean, it makes very little sense to have to taste every, single pepper to find the ones that have no heat.

These days, I have a little Japanese sweet pepper: Fushimi Sweet. It is a fine little pepper but looks for all the world like it is blisteringly hot! But, it isn't. Pam, if you didn't want to use a bell or something, maybe one of these would be a good choice. The delightful flavor would be there.

Steve

 

[monroele]

One of my favorite salsas is a fresh peach salsa

It asks for peaches, red onion, fresh cilantro, jalapeno pepper, rice vinegar,lemon juice and garlic. I love it with pork tenderloin. I guess you can leave out the jalapeno pepper or go for a real mild pepper.

 

[Veggie PAK]

I've made a mild salsa using packaged spices from Mrs. Wages. It turned out great! I don't like things too hot, so this was just right. All my family enjoys it! The packages/envelopes are found by the canning supplies in the big box stores.

 

[Stubbornhillfarm]

We made salsa Sunday following the recipe from the Ball canning book. I didn't have any hot peppers, so we just used additional green peppers. The first batch looked good, but a bit runny. On the second batch, I added 4oz of tomato paste. Seemed like cheating, but the consistancy was more like what we prefer and the color was deeper. We'll see in a few weeks!

 

[hangin'witthepeeps]

I've always roasted my pepper on the grill. I get them really black and then put them in a plastic bag. After they have sweated I just wipe the black skin off and de-seed all my jalapenos. I often use banana peppers to give the pepper flavor but no heat.

I place my roasted peppers, garlic, cilantro, onion, tomatoes (skins included), cumin, adobo, salt and a pinch of sugar in the blender and pulse it to the consistency I like. Tastes great with no heat.

I divide the sala into 2 bowls. I dice a fresh jalapeno and put in one, this is for my husband who likes his a little hot. If I feel adventuresome, I put one spoon of his salsa in my salsa and mix it up. A little goes a long way for me.

ETA: If you use bell peppers and roast them, it kind of makes the salsa a little runny. Bells have a lot of water. Found that out when I tried using bells to make chili rellenos, didn't work out well at all.