This is one of the best recipes of salsa! Thanks for sharing it. I followed the recipe most of the time but here are some changes I did. After peeling the tomatoes I let it rest them for about 30 mts. In the meantime I had chopped all the veggies. As I recall some of the reviews had said it was a bit soggy. So to avoid this. First of all I put all the ingredients in the pan and let them fall a bit. Tomatoes and tomatoe puree I added to the pan after about 20 mts. Then I added the chopped tomatoes after draining out about 2 cups of clear juice from the botton of them. So this made the salsa not very runny. I just took brown sugar and avoided the white sugar, took fresh pressed garlic and a big bunch of fresh korainder. My husband is very hard to please. But he and my girls loved the recipe. Definitely a keeper. It makes great home made gits too. Thanks again :)

Reviewed On: Sep. 28, 2011

I would like to share one tip about the garlic. I am a garlic lover too but recently found out from a mexican friend that if you slit the garlic in the middle and take out its "heart" that greenish lining and than use it, it doesnt taste that strong and I have tried it you dont even have that aftermath of garilc. Loved this recipe. Thanks !!!

Reviewed On: Apr. 12, 2011

so simple n delicious. i would like to share one tip thought. i always wash my okra and leave it overnight outside in a sieve, this way when i cut it its not at all slimy an if the knife turms slimy then every now and then wipe it with a paper towel.

Reviewed On: Sep. 30, 2010