If you like mild salsa, use banana peppers in this recipe. For a hotter version, try jalapeño or one of the alternate pepper choices.
Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
To make ahead: Prepare as directed through Step 2. Cover and chill in an airtight container for up to 3 days.