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

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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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QAEDON

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Living In: The Dalles, Oregon, USA

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Reviewed: Jun. 16, 2008

This was super messy. But really tasty.

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alycia

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Reviewed: May 31, 2008

added a little sugar and it needs a little more heat. Will add another jalapeno next time

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nikkiw421

Cooking Level: Intermediate

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Reviewed: May 29, 2008

Really good!

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The Del Sisters

Cooking Level: Expert

Home Town: North Branch, Michigan, USA

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Reviewed: Mar. 11, 2008

I used cherry tomatoes and still turned out great ;)

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Fernanda MM

Cooking Level: Intermediate

Living In: Rio De Janeiro, Rio De Janeiro, Brazil

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Reviewed: Jan. 21, 2008

I did not think this recipe calls for enough tomatoes. I ended up adding a can of stewed tomatoes because it had such an onion/cilantro taste. After adding the extra tomatoes it tasted quite good. Second time I made it I used green onions and 2 large cans of stewed tomatoes, however I still roasted them in the oven. I also like more spicy salsa, so I do not take the seeds out of my peppers. Good base recipe, I just liked some personalization.

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Krista

Cooking Level: Intermediate

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Reviewed: Jan. 20, 2008

I was happy to finally see a salsa with fresh ingredients! I wasn't sure about the roasting part, but we followed this one to the letter. It wasn't bad, but it wasn't great. I think we were after something more along the lines of a "garden salsa". We'll give it another shot, but skip the roasting part.

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GoneSideways

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Jan. 12, 2008

My family loved this one! Awesome flavor! Made 6 servings, which was about 2 cups, next time we'll make MUCH more!

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sandytoz

Cooking Level: Expert

Home Town: Riley, Kansas, USA

Living In: Gulf Shores, Alabama, USA

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Reviewed: Jan. 5, 2008

I made this salsa for two different holiday parties - everyone loved it! The level of spiciness was just right. Even the hard core spicy lovers were satisfied. The cilantro was a bit overwhelming in the first batch I made so I halfed the amount the recipe called for in the second batch. I also added salt to taste. Thanks much for sharing!

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TaniLove

Cooking Level: Intermediate

Home Town: New Castle, Delaware, USA

Living In: Middletown, Delaware, USA

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Reviewed: Dec. 2, 2007

Mmmmm. I swapped out the cilantro for fresh oregano and did not roast the onions or jalapenos. I also added shallots. Perfect!

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Nincompoop

Cooking Level: Intermediate

Home Town: Sterling Heights, Michigan, USA

Living In: Shelby Township, Michigan, USA

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Reviewed: Nov. 19, 2007

Very good, easy and will make again!

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Wendy

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Reviewed: Sep. 17, 2007

This salsa was ok. I will try it again and use half fresh tomatoes and half canned. The fresh ones just didn't have enough flavor. I will also add more jalapeno and less onion.

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too hot in the kitchen

Cooking Level: Intermediate

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Reviewed: Sep. 3, 2007

This salsa is great. I made a few changes based on our taste and what I can get at the fresh market where I live. We don't have Roma tomatoes here, so I used regular tomatoes and cut them in fourths and seeded them before roasting in the oven. Also, we love spicy, so I use two or three each of the hottest and second hottest peppers at the market. Also, I used half a head of garlic and added more cumin (not sure how much more since I didn't measure. I used less cilantro. I pureed everything in the blender except the onions, which I chopped and stirred in at the end. A versitle and delicious recipe!

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Rachel

Cooking Level: Expert

Home Town: Cookeville, Tennessee, USA

Living In: Chengdu, Sichuan Province, China

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Reviewed: Aug. 21, 2007

Made this as directed except did not find it necessary to use a food processor. It is important to chill this overnight for the flavors to marry. This is salsa for a crowd! We prefer uncooked tomato salsa, but it would take a lot longer to prepare this amount. Will make it again.

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KK in PVB

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Reviewed: Aug. 19, 2007

In general, a very good salsa base!! I didn't bother removing cores from tomatos, and only de-stemmed my jalepenos. Because I don't like cilantro, I used Mexican oregano which gave a very unique flavor. I really charred the veggies (purposely!) which gave a really good smoky flavor. I also added some other peppers I had on hand (don't know what kind they were, sorry!) but it all came together very nicely. Just to let you know, if you've never made salsa before.... do NOT go by what it tastes like right after making it!! It will taste totally different in a day or two. I made mine two days prior to needing it, which allowed the full flavor of the ingredients to blend. I would suggest allowing at least 1 full day for flavors to blend before using! A great recipe to add other ingredients to suit your taste, or as-is!

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Chanda

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Reviewed: Aug. 6, 2007

This was so easy and yummy too! I don't even like salsa, but I can't quit eating it.

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Sarah

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