Reviewed: Jul. 2, 2009

Great recipe. I am used to making the fresh salsa, so this was a great change of pace. I roasted everything on the grill and included a poblano pepper to the mix. I omitted the olive oil and added more lime juice. I removed most of the charred skin, but will try it next time with the skin on. Great recipe. Thanks.

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LPYATT

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Reviewed: Apr. 28, 2009

I discovered that I do not like cilantro. Otherwise this recipe was very good, and I will make it again, omitting the cilantro, and possibly adding more garlic, as we are huge garlic fans in this home.

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tbtinthekitchen

Cooking Level: Intermediate

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Reviewed: Apr. 13, 2009

Loved it, very easy. I haved everything before broiling and and removed jalapeno seeds and tomato cores.

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Brandi

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

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Reviewed: Mar. 18, 2009

Delicious! Roasting the vegetables really added a special flavor to the salsa that I enjoyed. The roasting seems to smooth over the acidity of the tomatoes. I used this recipe for a party and it was very popular! My husband loved it - he's a big salsa guy and likes spicy foods, so I did not remove the jalapeno seeds. It was kicky!

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Diane442

Cooking Level: Intermediate

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Reviewed: Feb. 3, 2009

I roasted all ingredients, including unseeded, quartered tomatoes WITH a can of stewed tomatoes. Drained as much of the liquid as possible from the stewed tomatoes and reserved. The stewed tomatoes gave the salsa a more intense flavor. I didn't dump the entire thing in the food processor after broiling- I strained the watery liquid out first, then processed. Added the liquid from the can of stewed tomatoes since it had greater flavor, a little at a time. Added a little ketchup as someone suggested, which resulted in a vinegary sweetness. Adjusted with LOTS of lime juice. It was the best salsa I've made so far- really balanced yet intense! Thank you for the recipe!

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Coqui

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Jan. 20, 2009

I did what other reviewers suggested and cored the tomatos and peeled the garlic before roasting which was wise. Aside from that, I prepared it as written. It was good, but very watery. Next time I'll seed some of the tomatos and I also like my salsa spicier, so I'll add another jalapeno.

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NEBRASKACOOK

Cooking Level: Intermediate

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Reviewed: Jan. 4, 2009

great recipe. I chopped the vegetables by hand instead of using the food processor, giving the salsa a chunkier texture. I also added in 1 tsp of tomato ketchup and a bunch of fresh mint leaves....heavenly!!!

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mulan400

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Reviewed: Oct. 20, 2008

I got a food processor for my birthday and this is the recipe I chose to try it out on. It was great! I LOVE the fact that it's all fresh ingredients that go into this salsa. I did feel as though something was missing, however. I'll play around with this one for sure!

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MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Sep. 29, 2008

This salsa isn't quite what I was hoping it would be. I can taste every individual ingredient (including the olive oil) instead of all the flavors melding together into one. Overall, the tomato flavor is overpowered by everything else.

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Emily

Cooking Level: Expert

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Reviewed: Sep. 26, 2008

The best salsa recipe I've found!!!!!

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Andrea

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Reviewed: Aug. 30, 2008

This is a great recipe to use tomatoes from the garden. Make the recipe as directed or omit the cilantro and add Italian herbs for a great pasta sauce. This sauce freezes well too.

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GRCORGI

Cooking Level: Intermediate

Home Town: Running Springs, California, USA

Living In: Star, Idaho, USA

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Reviewed: Aug. 24, 2008

My first time making salsa, too. YUM! I omitted the jalapeno and added some crushed red pepper instead. I added a few drops of liquid smoke and used dehydrated chopped onions instead of fresh (due to my allergy to raw onions), and added 1/2 tsp. of sugar. I also like chunkier salsa so I chopped instead of using the blender. Gave half to friends, and between them and myself, it was all eaten before the end of the evening. That was last week. I made an un-roasted version last night and let it sit in the fridge so the flavors could blend...I just went and stirred it up, and I am seriously considering having chips and salsa for breakfast. I will never buy salsa at the store again. I made three times as much for half the price of one bottle of my favorite brand. And this recipe is way better. Thank you!

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Caraloopy

Cooking Level: Intermediate

Living In: Albuquerque, New Mexico, USA

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Reviewed: Aug. 15, 2008

This is a great Salsa recipe. Roasting or grilling the veges is key to this recipe. I used a serano pepper because its what I had on hand. Next time I'll cut the cumin down a little and add another pepper to kick up the heat a bit.

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chrisd

Cooking Level: Intermediate

Home Town: Windsor, California, USA

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Reviewed: Jul. 24, 2008

I added some corn, and it made it even better.

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Rachel M.

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Reviewed: Jul. 2, 2008

Yum! I made 1/2 a recipe which was perfect to have with our mexican dinner plus a little leftover. I cut & seeded tomatos and jalapenos and peeled the garlic before roasting. My husband suggested that I peel the tomoatos next time. Great flavor!

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AMYNTEXAS

Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

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Reviewed: Jun. 26, 2008

So good. Cut andSeed the tomatoes (don't core thm) before you roast them. Add a bell pepper, cored and halved and roast it too. Put them on a wire rack on top of a rimmed cookie sheet so the heat will surround the vegetables instead of allowing them to boil in their own juices (although I still add the juices back into the salsa before pureeing). Adding a teaspoon each of garlic powder and onion powder makes this dish transcendent.

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