3 stars as written, 5 stars with minor alterations. I took the advice of others, and cut the sugar in half, and it was still too tad sweet for my taste. Tried to remedy with about 3 T. bottled lime juice, but still a bit sweet. Sugar should be omitted, but the lime is a nice addition. The heat of the salsa (somewhere between mild and medium) is good, but I like a little more kick. In subsequent batches, I adjusted the ingredients more to my liking, being mindful of the acid / non-acid ingredient ratios for safety reasons. The addition of the lime juice allowed me to use 5-6 cloves of fresh minced garlic (instead of garlic powder) and 2 T. of freshly minced cilantro. I stuck with the 3 cups of mixed onions, but played with the peppers. Keeping the total amount at about 2 1/2 cups, I used 4 jalapenos, 2 banana peppers, and then 2 green bells. I also upped the cumin to 2 tsp. Cooking for 3 hours is ridiculous... to do so would leave you with no texture to your salsa at all! After chopping all the veg, I placed them in a colander over a bowl for an hour to drain excess moisture. When I mixed all the ingredients in the pot, I boiled for about 15-20 minutes, which is plenty long enough for safety issues.

Reviewed On: Aug. 21, 2010

Made as directed, and they were good. I felt they had too many poppy seeds, as I found myself extracting them from my gums for a while after eating. I think next time I will use 1/2 the amount. Will also use lemon OIL instead of lemon extract next time to amp up the lemony flavor. I spread some white chocolate on the bottoms of half of these, and that was a really yummy combo.

Reviewed On: Mar. 13, 2009

Baked up nice and big. Very tasty and fluffy. I was hoping for a more "dense bread," but was not disappointed with these results. It just wasn't what I wanted at the time. Especially delicious toasted with a bit of butter and cinnamon sugar.

Reviewed On: Mar. 1, 2009