Reviewed: Aug. 13, 2009

Pretty good. I love hot and boy was this hot.

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HOTNSPICY

Cooking Level: Intermediate

Living In: Medina, Ohio, USA

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Reviewed: May 26, 2009

Yummy!!! My hubby has wanted me to make salsa for a long time & I was always hesitant, thought it was too much work. This recipe is rather simple & quick. I used 1/2 jalapenos instead & it was still warm. I omitted the canned tomatoes & used 4 vine ripened tomatoes. I added 1 bunch chopped cilantro & juice from 1 lime. So good, I've made 2 big bathes in 3 days already! :)

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~Chikolou~

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Reviewed: Apr. 18, 2009

This recipe was amazing! Very spicy but very good! My husband said it was the best salsa he's ever had. We used the food processor. The blender made it too liquidy last time we made it. We added the juice of half a lime and a handful of cilantro as others suggested. It was great. We will be making it often.

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Mary

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Reviewed: Dec. 28, 2008

I would give this 3 and a half stars if I could. Talk about spicy! Maybe my jalapenos were crazy hot, but I had to add an additional can of tomatoes to tone down the heat. I also feel like something is missing. Maybe cilantro, lime juice, green pepper... some other element of flavor. It wasn't a total waste though, we just doubled up on the tortilla chips. I do like the fact that I knew exactly what was going into my salsa, meaning there were no preservatives or other funny things.

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MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Dec. 24, 2008

This salsa is great and easy to make!! All of our friends love it and request it every time we get together. My mother-in-law, who is Mexican, and very critical of other's cooking even loved it!

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Tiffany Z.

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Reviewed: Jun. 22, 2008

Our favorite salsa!

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ALLISONBROADUS

Cooking Level: Expert

Home Town: Klein, Texas, USA

Living In: Montgomery, Texas, USA

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Reviewed: May 16, 2008

fantastic salsa! I have also thrown a habenero into this to kick the heat up even more...my wife loves this...will make on a weekly basis!

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Nathaniel

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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Reviewed: Apr. 27, 2008

This was a great recipe! I did make a few modifications. I took the suggestions of other reviewers and added a large handful of chopped fresh celentro and the juice of half a lime. To fit my families tastes I only used 2 jalapenos, 3 cloves of garlic and half the sugar. Also, I did not put this in the blender. I hand chopped all of the ingredients for a chunky, less watery salsa. Next time I will probably used diced tomatoes instead of the whole ones. None the less, this turned out great.

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Jess

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Reviewed: Feb. 29, 2008

4 jalapenos are a bit too much unless you REALLY like it spicy- I cut this in half.

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Olivia

Cooking Level: Intermediate

Living In: Warsaw, Virginia, USA

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Reviewed: Feb. 21, 2008

Fabulous salsa!! I've been making this for about 3 years now and everytime I do my family raves about it. We do like it spicy so I had as many as needed for our taste. Very comparable if not better than restaurant salsa.

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MY2BOYS2

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Reviewed: Jan. 20, 2008

really good, good balance of ingredients, and looked lovely. It didn't "gel" as well as other salsas I've eaten, but it was great.

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irishosaru

Cooking Level: Intermediate

Living In: Yokosuka, Kanagawa, Japan

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Reviewed: Jan. 3, 2008

This recipe was why I bought a food processor! I make this all the time - whether for using in veggie chili, or just for some chips. Here's how I adjusted: I added a small bunch of cilantro as well as about a teaspoon of lime juice. I tried using 5 cloves of garlic as noted in the recipe, but that seemed way too garlicky - and I love garlic. Instead I'd reccommend using no more than 3 cloves, or roasting 5 cloves with the jalapenos. Thanks for the recipe!

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Bob Lull

Cooking Level: Beginning

Home Town: San Diego, California, USA

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Reviewed: Oct. 30, 2007

I make this salsa all the time and everyone loves it! I do cut down the sugar to 1tsp and only add 2 jalapenos since I'm making it for a crowd.(It still gives it a nice kick)If I have fresh tomatoes I substitute them for the can of peeled ones. Also I add the juice of 1 lime and some cilantro. Perfect everytime and easily modified to suit your taste.

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angelfish

Cooking Level: Expert

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Reviewed: Oct. 5, 2007

Really easy and tasty for a few "need now" salsa. I am taking mine to work tomorrow and I had the ingredients at home, minus a few peppers. I just added a few cherry peppers marinated in olive oil, and it was nice and spicy. I will definately keep making this recipe because it is easy to substitute ingredients and be salsa ready at any time.

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MOUNTAINLUNAMOTH

Living In: Cedar Mountain, North Carolina, USA

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Reviewed: Sep. 22, 2007

This salsa is FABULOUS! I have made it so many times and it is always great and I get tons of compliments. The one thing I will say is that I would deseed the jalapeno's. There have been a couple times when I have made this and it was too hot with the seeds. Other than that the recipe is perfect. Thanks so much for sharing, because now I can make a salsa better than most restaurants!!

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christy

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Reviewed: Sep. 22, 2007

I have to admit I rarely make things according to the directions. This is an excellent base recipe. That said here are some changes I would make (and have): Instead of the canned tomatoes I used about 5 mediums tomatoes to broil on the baking sheet with the garlic and about 7 - 9 diced fresh tomatoes after I pureed the broiled yumminess. Then I add 1 -3 T of olive oil (sorry to be so vague, but i know the consistancy I am looking for, Instead of sugar I use honey and I throw it all in a blender. Then I add 10 scallions and use the pulse butten to get I finer consistancy. Once I'm done with this I throw it all in a big bowl where I have placed a couple of dashes of nutmeg, 2 cups finely cut fresh cilantro, 1/4 cup fresh lime juice and the zest of 4 limes. Sometimes I season it with pepper. There it remains for several hours. This is a great make ahead recipe that I wind up canning and giving as party gifts every year. YIPPEEE!!

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Pastor Amy

Cooking Level: Expert

Living In: Loveland, Colorado, USA

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Reviewed: Sep. 20, 2007

The first time I made this salsa, I made it 'as is', with two exception - for the roasted jalapenos, i fire roasted them on the stove (i have a gas stove) and I added a can of corn for color. Everyone loved it! The only thing I didn't like was that it was very soupy and the food processor didn't leave any chunkiness to the salsa that I personally love. The second time around, I used fresh tomatoes in place of the canned, added lime juice and cilantro (like many of the other reviewers) and hand chopped everything -which can be time consuming)- and I let it sit overnight to let the flavors blend. Hands down one of the best salsa recipes I've used - and I get asked to make it for parties a lot.

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LADEEFALCN

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Medford, Massachusetts, USA

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Reviewed: Sep. 8, 2007

Excellent, made an extra large amount and canned it. Jalapenos are a nice addition!!

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April

Cooking Level: Expert

Living In: Newport News, Virginia, USA

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Reviewed: Aug. 20, 2007

awesome recipe. i read all reviews and so i added lime and cilantro. i used a can of diced tomatoes instead. very good stuff

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Luisfc1972

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Reviewed: Aug. 19, 2007

great salsa. its easy too. if you want a kick add extra peppers. also i wouldn't add sugar but if you do it's still tastes good. i am definatly going to make this again but without the sugar

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monicawong

Cooking Level: Intermediate

Home Town: Monterey Park, California, USA

Living In: Tucson, Arizona, USA

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Fresh Salsa I

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