I was a little apprehensive about making this recipe. I saw that there was no fat in it, and it makes a really stiff dough. I am talking, REALLY stiff. But you know what? It worked like a charm. These taste just like what you would get in the mall. The only recommendation that I would make is to cover the dough with plastic wrap when it is rising as opposed to a cloth. In my dry climate, at least, it's necessary to trap in as much moisture as possible.

Reviewed On: Mar. 5, 2010

Sorry - not my favorite. After reading the other reviews I opted to add only a quarter cup of white sugar and omitted the brown sugar, and added only half a tablespoon of cayenne pepper. The result was perfect as far as how sweet and hot it was, but I think the tomato taste is a little overpowering, probably because of the tomato paste. It could also be that cooking for 3 hours is just too long and it had reduced too much. I have tasted homemade, canned salsas that have a much more "fresh from the garden" garden taste.

Reviewed On: Sep. 9, 2009

This is SO good. Don't change a thing.

Reviewed On: Jul. 22, 2009