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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CherylSoy

Cooking Level: Intermediate

Home Town: Lincoln, Nebraska, USA

Living In: Hickman, Nebraska, USA

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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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Cindy

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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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Stacy

Cooking Level: Intermediate

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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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mohrt

Home Town: Lincoln, Nebraska, USA

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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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danie

Cooking Level: Intermediate

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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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ShanaL

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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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KB COUNTRYGIRL

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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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laurabora

Cooking Level: Expert

Home Town: Farmingville, New York, USA

Living In: Geneseo, New York, USA

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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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niki-b

Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

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Reviewed: Aug. 27, 2007

The BEST!! Thanks for sharing this recipe! Made a batch Sunday and everyone loved it. I added cilantro & garlic. Halfed the sugar. I used a salsa seasoning mix from penzy's spices vs the italian seasoning as it was what I had on hand. Took it to work today and the ladies LOVED it! Better than store bought. Everyone was happy with this first attempt at making salsa!! THANK YOU - THANK YOU for sharing your recipe!! YUMMY!!

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needhams4

Cooking Level: Intermediate

Home Town: Madison Lake, Minnesota, USA

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Reviewed: Aug. 25, 2007

I'm so glad I found this recipe. I've been wanting to make my own salsa for some time; and with the garden providing lots of produce, I used this recipe today. I am thrilled with the results. The flavor and texture are perfect. Just what I was looking for. I will be making this often. A definite keeper!!

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ACPHIFER

Cooking Level: Intermediate

Home Town: Salem, New Jersey, USA

Living In: Athens, Pennsylvania, USA

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Reviewed: Aug. 23, 2007

Just made your salsa. It is awesome!!! Made a few changes with the type of peppers I used but that was it. Thank you!

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CREMIGER507

Cooking Level: Expert

Home Town: Saint James, Minnesota, USA

Living In: Hanley Falls, Minnesota, USA

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Reviewed: Aug. 21, 2007

Great salsa recipe and a good way to use all of the stuff out of your garden, but I like a little more spice to mine so here are my alterations: 5 jalapenos instead of 3, hot hungarian wax peppers instead of banana peppers, no brown sugar, and two cloves of garlic. Remember, make sure to wear plastic gloves when chopping the peppers. Even with my alterations, I would classify the salsa as 'medium.' Next time I will add more jalapenos but these alterations gave me a great salsa to can that everyone will love!

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LoriFaye

Cooking Level: Expert

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Reviewed: Jul. 24, 2007

This is the best salsa recipe yet. It is better than any store bought. I have been using it for 2 years now. I have altered a little adding a little garlic, some hotter peppers, and crushed canned tomatos instead of diced to give it a finer texture. It's the best. I especially like it with a good omelet, but great for just dipping chips or on a taco.

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GRAGER

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Reviewed: Oct. 20, 2006

I've finally found an excellent salsa recipe! This salsa has such great flavor and texture. I cannot stop eating it! I'm a big fan of garlic, so I added one whole clove to the salsa, then I pureed the whole mixture...(the husband doesn't like chunky salsa), and it was just fantastic. Thank you for posting this scrumptuous recipe!

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Mobun7

Cooking Level: Professional

Home Town: Philadelphia, Pennsylvania, USA

Living In: Maple Shade, New Jersey, USA

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Reviewed: Sep. 12, 2006

Very good, I deviated from the recipe and added some garlic to mine, but it is a great recipe.

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jencooks4fun

Cooking Level: Intermediate

Home Town: Winthrop, Minnesota, USA

Living In: Lafayette, Minnesota, USA

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Reviewed: Jun. 12, 2006

This was very good! We cut the recipe in half. I would add one or two more jalapenos next time because it wasn't hot enough for us. Couldn't find banana peppers so I substituted with tomatillos and added a few garlic cloves and cilantro. I Forgot to mix the corn starch w/H2O before adding, so we had some corn starch flavor crystals occasionally. Also, we thought it was a tad sweet so we will omit the brown sugar the next time we make this. Bueno salsa! Thanks for sharing!

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LetyPat

Cooking Level: Intermediate

Home Town: Midway City, California, USA

Living In: Portola Hills, California, USA

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Reviewed: Dec. 12, 2005

I will probably make this again, but use less sugar next time as it turned out a bit sweet for my taste. I will also definately include the seeds of the chilli peppers next time as it was not as spicy as I would have liked it when I left them out. I only simmered it for one half hour as I like my salsa more pico de gallo style.

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DEARSTARLA

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Nov. 21, 2005

Wow! We have tried to find the perfect salsa recipe and this is it for us. The only change (very minor) would be to use half the chili powder.

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Homeward Hearts

Cooking Level: Intermediate

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Reviewed: Oct. 8, 2005

this recipe is GREAT, just as long as you don't cook it too long. I simmered mine a bit too long and it ended up tasting like chili by the time it was done! It was excellent as we were taste testing it earlier!

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peeper burger

Cooking Level: Expert

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Phyl's Salsa

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