This was delicious! I modified it slightly - I had already cut up an eggplant for another recipe so I boiled the unused eggplant for about 4 minutes to soften it. Used splenda instead of sugar, and left out the parsley - didn't have any fresh. All the other herbs were fresh from my garden. My husband put it on top of a bowl of romaine lettuce and raved about it. I loved the flavor of the spices and oils together. I will make this again and will try the eggplant baked, or grilled as well.

Reviewed On: Jun. 12, 2009

This is my first traditional salsa recipe experience, with fresh vegetables for all the ingredients. I cooked it for what seemed like 2 1/2 hours, and my husband and his father both gave it a huge 2 thumbs up! I canned it in 1/2 pint jars (also my first canning experience), and ended up with 7 jars. It's going to last a long time. I liked the simple ingredient list and for once had everything fresh from my garden and in my pantry! My husband said I could do this recipe again, and my father-in-law took a jar home with him! Hats off to a great recipe Kim Niederreither!

Reviewed On: Jul. 31, 2004