Reviewed: Aug. 10, 2007

This is wonderful as a base, but I changed some things. I added cilantro, lime juice, and cut the onion to 1/2 an onion. I also added a little more jalopeno and now it is truly 5 stars! I can stop my search for the perfect salsa recipe now. Thanks!

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SliSli

Cooking Level: Beginning

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Reviewed: Aug. 3, 2007

This salsa is great. I only used one hot pepper due to having 4 kids that don't do well with spicy. It still had some spice to it. The only changes I made to this was just used one hot pepper out of the garden and fresh tomato's out of the garden. Thanks for such a good recipe I will make this all the time.

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mofks

Cooking Level: Expert

Home Town: Raleigh, North Carolina, USA

Living In: Garner, North Carolina, USA

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Reviewed: Jun. 4, 2007

Perfect just as it is written.

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Natalie

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Reviewed: May 11, 2007

thanks for such a great salsa recipe. i will never go back to the bottled stuff! Excellent flavor, nice and spicy, and fresh!

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Jessica Lynn Hill

Cooking Level: Intermediate

Living In: Butte, Montana, USA

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Reviewed: May 6, 2007

I'd never made fresh salsa, but wanted to try it for a Cinco de Mayo party I was hosting. Not only was I pleasantly surprised with how easy it was, but I - and my friends - loved this salsa! It's a very nice, smooth, medium-spicy salsa. You can taste the jalapenos, but it doesn't set your mouth on fire. However, if you don't like spicy, you will probably not like this recipe as it is written. As for me, I will definitely be making this again - and again and again!

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DanaeDamas

Cooking Level: Expert

Home Town: Evergreen Park, Illinois, USA

Living In: Boston, Massachusetts, USA

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Reviewed: May 5, 2007

Great recipe! I strongly recommend like others to add some fresh lime juice and chopped cilantro. Can't stop eating this!

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DEVERIEW

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Mons, Hainaut, Belgium

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Reviewed: Apr. 26, 2007

This salsa was much too "tomatoey" for my taste. I ended up adding some lime and oregano to help tone down the tomato taste. I'll keep looking to find an authentic Mexican salsa.

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CANDYLAND7

Cooking Level: Expert

Home Town: Las Cruces, New Mexico, USA

Living In: Peoria, Arizona, USA

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Reviewed: Apr. 4, 2007

A great base, though a little to hot for my buds. Even though the tomatoes are canned, the flavor is nothing but fresh. This came out better than recipes that I have made with fresh tomatoes. This is probably the best place to start for a salsa recipe. The best thing about salsa is making it your own!

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sandstra

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Reviewed: Mar. 28, 2007

This was good. I roasted all four jalapenos with the intention of adding one at a time until it was to my liking. I ended up only adding two - seeds removed. I don't like my salsa too hot (I like to pile it on) and this was perfect. After pouring into a bowl, I added a large handful of chopped cilantro and the juice of half of a lime, which really helped with the freshness factor.

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RedRobynNAU

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Living In: Chandler, Arizona, USA

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Reviewed: Mar. 28, 2007

This salsa is Fantastic!!!! It is great. Best Homemade Salsa I have ever had.

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Linda

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Reviewed: Mar. 17, 2007

This is the best salsa recipe. I made the following changes for my family. Reduced jalapenos to 2, used 1/2 the liquid from the whole peeled tomatoes, added the juice from 1 lime, added 2 tablespoons pureed chipolte peppers in adobo sauce, added 1 cup chopped fresh cilantro. Perfect.

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Pat Rota

Cooking Level: Expert

Home Town: West Chester, Pennsylvania, USA

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Reviewed: Feb. 4, 2007

This recipe is great, we added some lime juice and zest, cilantro, and chopped mango. This really added a lot of extra flavor and is perfect on chips. People are always requesting that we make it for them.

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cslag

Cooking Level: Intermediate

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Reviewed: Jan. 9, 2007

Always a winner. I like it CHUNKIER - How I mix it makes a big difference. After I roast the jalapenos I seed them & put them in the blender with the whole tomatoes DRAINED (usually San Marzano), sugar, garlic, cumin and salt. When this appears blended I add a coarsly chopped sweet onion and blend slightly. Then I add two cans of DRAINED tomatoes with green chile peppers and stir by hand. Chill for a few hours before serving.

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Buddhaful Aud

Cooking Level: Expert

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Reviewed: Dec. 29, 2006

very very very good! i added a green pepper and a handful of mushrooms i had left over and needed to use up. this salsa tastes great and has just the right spice but it's just a little too watery.

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Amy

Cooking Level: Expert

Home Town: West Bend, Wisconsin, USA

Living In: Kewaskum, Wisconsin, USA

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Reviewed: Dec. 28, 2006

This is by far the best recipe ever for Salsa. My friends from Mexico love it. I do add a bit of Chipotle Peppers for a smokey taste, but even when I do not have them, it's still the best recipe. So easy and goes quick!

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SteelersCook

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Reviewed: Nov. 28, 2006

this is one awesome salsa! easy to make too, what's not to like?! :) the only thing that i did different was to not add as much garlic, 2 or 3 was enough. a nice suggestion would be to add a hint of lime juice and maybe some fresh, chopped cilantro. this is definitely one of the best salsas i have ever tasted. thank you!

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maryjane green

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Nov. 7, 2006

This was excellent.. I added a few more jalapenos, but I like it spicy... easy and scrumptous!

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GOZMURPH

Cooking Level: Intermediate

Home Town: Malvern, Pennsylvania, USA

Living In: Myrtle Beach, South Carolina, USA

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Reviewed: Oct. 15, 2006

This is very good! I reduced the recipe to make about half the servings of the original recipe. I omitted the canned whole tomatos and used only 2 cans of mild canned tomatos and green chilis, drained. (I can't imagine using the hot rotel AND adding jalapenos!) I added 3 roasted jalapenos with seeds, 1 small onion, 1 large garlic clove, a big handful of cilantro, juice from 1 lime, sugar, salt and just a pinch of cumin and gave it a couple of whirls in the blender and refridgerated overnight. Yum! The salsa was still very hot, which I like, but you may want to use only one or 2 jalapenos. This is my salsa recipe from now on!

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KimHr

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Arlington, Texas, USA

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Reviewed: Oct. 5, 2006

Hey !!! This recipe is killer!!! I made a double batch cause salsa just doesnt last long around my house. The improvisions I made were that I only used 3 peppers per batch and after smoking them in the oven I cut 3 of them in half and scraped out the seeds and the inside splines. And then I added a bundle of cilantro to the mix and blended. Lol, my son took some to school and some friends and teachers swore up and down the salsa was from a local mexican restruant. Also a bit of info for others..... if you use everything called for and you find it too hot, just add a bit more sugar until it is cooled down enough for you. You can always add another can of tomatoes or a couple extra fresh tomatoes but no too much cause you doen't want it too tomatoy

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chefron

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Reviewed: Sep. 10, 2006

This is fantastic, I had to reduce the amount of Jalapenos down to 2 and cut back the garlic to 2 or 3 cloves. My wife loves it so much she said that she doesn't need chips, she could just drink it from the jar. I do prefer not to process it to a liquid as I like Salsa to be a little chunky.

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JumperCable

Cooking Level: Expert

Home Town: Ipswich, Suffolk, England, U.K.

Living In: Alpharetta, Georgia, USA

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