This is my first try at making canned salsa. It's a really good recipe but you'll need to adjust the heat to your taste. I was able to make 2 batches this year - 1st one too mild, 2nd slightly too hot! I'll get it right with next years tomatos! And for anyone who may be intimidated by the canning process, it is not difficult at all. I run my jars under the hottest water I can (our water heater runs hot), pour the hot salsa in & put the lid on. You'll hear the "pop" of it sealing in within 5 minutes.

Reviewed On: Nov. 3, 2009

This is awesome! I had a some larger cherry tomatos to use up and this recipe was perfect.

Reviewed On: Nov. 3, 2009

Delicious! Will absolutely make this again!

Reviewed On: Nov. 3, 2009