It's so hard to find a USDA approved recipe for the kind of salsa I want. I don't enjoy very spicy food, so it's tough to know if the recipe will be too spicy with the amount of peppers it calls for.
Last year I made "choice salsa", but that ended up being heavy on the onions and bell peppers and not enough tomato for my liking. This year, I tried paste tomato salsa. The recipe seemed to make a huge amount, so I halved it, especially not knowing if we'd like the end result. I like it much better than previous recipes I've tried, but G says to keep looking. It's not chunky enough.
I thought the spice level was good. One resource on the USDA website said that if a recipe calls for long peppers or chili peppers, bell peppers can be substituted. So I used a quarter cup of spicy peppers in my seven quart recipe with bell peppers for the rest and the spice was perfect.
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