Question about using hot peppers and dried hot peppers

[Guest guest]

I have been making fresh salsa often ( thank you Karen for the best recipe

ever! ) but find fresh jalapenos and similar peppers inconsistently

available here. Therefore, I have been using dried ones ( readily available

in the USA, so I stock up on trips ) However, I am really bad at estimating

how much of the dried peppers to use. I often end up with really hot salsa

or chili. I am just not used to using the dried ones, and I am also less

than familiar with all the different types of hot peppers. Chipotes have

become my favorite, as I love the smoky flavor they provide. I NOW know how

hot Haberenos are. But that is where my knowledge ends. I would welcome

any information about peppers in general, or using dried peppers to

substitute for fresh in particular. Also, any web site references or book

suggestions if you know of any. Thanks!

 

Also, have any of you canned homemade salsa? How did it go? Any

suggestions? I have tried freezinf it with so-so results. I have not

canned anything for years and would also welcome any info or advice on that.

The one thing my husband misses the most about “back home” is Mexican food!