Reviewed: Aug. 3, 2010

This salsa was the first I've made and I was disappointed that it wasn't very spicy. I suggest adding more garlic and peppers. I used cilantro because my family loves it.

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6 users found this review helpful

Reviewer:

normasueb

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Reviewed: Sep. 13, 2009

Excellent! I only make 3 pints at a time as to change it up a bit. Sometimes I add lime,only add jalapenos or eliminate this or that. The vinegar and italian seasonings are the key. I always use fresh tomatoes, never canned.

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8 users found this review helpful

Reviewer:

CherylSoy

Cooking Level: Intermediate

Home Town: Lincoln, Nebraska, USA

Living In: Hickman, Nebraska, USA

Reviewed: Oct. 14, 2008

What a great recipe to use all of my harvest veggies in. Tastes great and looks great! Thank you for sharing!

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5 users found this review helpful

Reviewer:

Cindy

Reviewed: Sep. 5, 2008

Taste wise it's pretty good, ours is fairly hot after one day. The consistency reminds me of a Pace picante sauce I think, I tend to like my salsas a little more chunky/fresh. Next time we won't drain the tomatoes and may do even more fresh tomatoes to see if that doesn't come to a middle ground. Might even remove the tomatoe sauce all together from the recipe. It was easy to make, the longest part was just waiting for it to simmer down.

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8 users found this review helpful

Reviewer:

Stacy

Cooking Level: Intermediate

Reviewed: Aug. 2, 2008

Very good salsa, but VERY important note: let the salsa sit in the jars for several days before opening. I opened a jar the day after canning and my first impression was "ok". I opened another jar 5 days later, and let me tell you, the flavors really came out. I don't know if waiting longer than 5 days helps, I ate it all within a week!

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14 users found this review helpful

Reviewer:

mohrt

Home Town: Lincoln, Nebraska, USA

Reviewed: May 30, 2008

Ok, so I think I ate about half a jar while making this! I will never buy store bought salsa again. I halved the recipe, it made 4 mason jars full. I used the called for amount of jalapenos, plus threw in some seeds. Also used a serrano pepper with some seeds, just the right amount of spice. I found I did need the cornstarch to thicken things up at the end. I also added 1/2 cup fresh cilantro towards the end, what can I say, I love cilantro. I will make this again and again. Thank you for the recipe!

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7 users found this review helpful

Reviewer:

danie

Cooking Level: Intermediate

Reviewed: Jan. 8, 2008

My mom and I spent HOURS in the kitchen preparing this recipe that she thought would be fantastic (based on such good reviews). Guess what? No better than any old store-bought jar of salsa, and if you don't think your salsa should have a sweet taste, it's not even as good. I'll stick to fresh tomatoes, garlic, onions, jalapenos, lime juice and cilantro. It's never failed me, and all my guests love it.

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59 users found this review helpful

Reviewer:

ShanaL

Reviewed: Dec. 2, 2007

Every fall I make this salsa and beause our tastes are turning to 'hotter' foods, I have increased the peppers to include Habanjero peppers as well as Tai peppers to increase the heat. Also, I increase the number of jalepeno peppers. This works well.

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7 users found this review helpful

Reviewer:

KB COUNTRYGIRL

Cooking Level: Expert

Home Town: Thunder Bay, Ontario, Canada

Reviewed: Oct. 24, 2007

This was so easy to make(time consuming, but easy). I doubled the recipe, and added 3 TBSP. dried cilanto, 2 cloves of garlic, and I used whatever hot peppers, sweet peppers and onions I had in my garden. So good, and doubling the recipe gave me 11 quarts of salsa. I might drain the tomatoes even more than I did next time, because it was a bit watery, but I don't mind it that way. I used my pressure canner and canned it at 10 pounds for 30 minutes.

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9 users found this review helpful

Reviewer:

laurabora

Cooking Level: Expert

Home Town: Farmingville, New York, USA

Living In: Geneseo, New York, USA

Reviewed: Oct. 12, 2007

Not bad, but it just didn't have enough "kick" for our tastes. Next time I'll reduce (or omit) the brown sugar and mix up the peppers a bit. Maybe add a bit more salt and garlic. Banana peppers were nearly impossible to come by, so I think I'll take some pepper tips from other reviews.

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3 users found this review helpful