Reviewed: Nov. 7, 2009

This is the salsa that you will keep making! All my friends and family who have tasted it love this salsa. For chopped tomatoes added to the mix, I like to use chopped cherry tomatoes. I like to sprinkle some sugar in the mix as well. 6 jalapeno peppers are about the right level of spiciness for me.

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TOASTERZ

Cooking Level: Intermediate

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Reviewed: Nov. 3, 2009

This is my first try at making canned salsa. It's a really good recipe but you'll need to adjust the heat to your taste. I was able to make 2 batches this year - 1st one too mild, 2nd slightly too hot! I'll get it right with next years tomatos! And for anyone who may be intimidated by the canning process, it is not difficult at all. I run my jars under the hottest water I can (our water heater runs hot), pour the hot salsa in & put the lid on. You'll hear the "pop" of it sealing in within 5 minutes.

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Sherry

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Reviewed: Nov. 2, 2009

Thats some good salsa. Most people don't cook theirs, so it's an extra wow when you slap that stuff on the table. The best.

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sarahbim

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Reviewed: Nov. 1, 2009

This salsa recipe is a definate keeper! I added less jalapenos than it required and the salsa still kept its tangyness.

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ALec1818

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Reviewed: Oct. 30, 2009

too hot!

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SCHMURRY

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Reviewed: Oct. 3, 2009

This is the second year I have canned this recipe from the garden produce. Everyone loves it! No changes made other than to maybe add more seasonings as we go.

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Laura Marquardt

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Reviewed: Oct. 3, 2009

Great recipe! I added a 1/4 cup of white wine vinegar and the juice of a lime to increase acidity so I could process it into cans. I also added more jalapenos and 1/2 with seeds to increase the heat. We like salsa extra hot. The intention was to make jars to give away for the holidays. I just noticed that my teenage son and husband are sneaking jars for themselves... I can tell that they will be gone by the end of the month. Looks like I'll be making another batch!

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Ling

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Reviewed: Sep. 30, 2009

This was the first salsa I ever made that was cooked. I usally make the super fresh kind like you get in restraunts but my hubby had been asking for a kind more like the kind you buy in jars. So I made this. I used 2 habanaros, 2 chilis and 4 jalapenos. I only used one onion though. It turned out just like I was hoping for. The consistancy of a store bought jarred salsa with lots of heat!

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Shelly N.

Cooking Level: Intermediate

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Reviewed: Sep. 8, 2009

This has become my "what am I going to do with all these tomatoes" recipe. Especially because it disappears so fast. I use what I have harvested, but the spices remain the same. i.e. for peppers I use my roasted and frozen anaheim and jalapenos. Yellow onions only because thats what I grow etc etc. Limes because the lime tree if full of them. The Key is the balance of seasonings. Its perfect. A WONDERFUL harvest time recipe!!

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Gabut

Cooking Level: Expert

Home Town: Baton Rouge, Louisiana, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Aug. 31, 2009

This salsa has good flavor, but is too hot for me. I added more crushed tomatoes, lemon juice and some sugar to try to cool it down. I will make it again, but with less cayenne and jalapenos. It is very forgiving and you can add and subtract ingredients.

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Liz

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Reviewed: Aug. 29, 2009

Fantastic even though it takes more than an hour if you care about chopping everything uniformly! Thanks for the recipe--it's a keeper

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burghbergs

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Aug. 29, 2009

Scaled it down a bit but good God it was DELICIOUS! The perfect combo of chunky and just enough spice!

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Laine E

Cooking Level: Expert

Home Town: Cape Coral, Florida, USA

Living In: Gillette, Wyoming, USA

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Reviewed: Aug. 28, 2009

I made onlu 24 servings of this salsa because I needed it for "Best Spanish Rice." I can't wait to have enough romas to make as is.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Aug. 25, 2009

YUMMY, and like said, you can add or omit whatever you like along the way to making this!!! YUMMY just like it is tho too ; )

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purplestardust101

Cooking Level: Professional

Home Town: Atlantic, Pennsylvania, USA

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Reviewed: Aug. 16, 2009

Fantastic!! Quartered the recipe to try it. We made a few adjustments...fresh garlic for powder, added green pepper, used 5 seeded jalapenos and 1 with seeds. And added corn from 2 cobs. Quite a bit of spice, very flavourful. Will definitely make this again, thanks for sharing!

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Jonathan's Mom

Cooking Level: Intermediate

Home Town: Burns Lake, British Columbia, Canada

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Reviewed: Aug. 15, 2009

Great recipe, so easy to make adjustsments for personal tastes. Try substituting bell peppers for a sweet variation.

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Kate1582

Cooking Level: Intermediate

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Reviewed: Aug. 10, 2009

This is a great basic recipe for salsa. I made a few minor changes to suit my taste and to use up some veggies from my garden, and it turned out great!! This is a must-have recipe if you are a salsa fan.

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SmileyRug

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Reviewed: Aug. 10, 2009

I can only assume the other reviewers know something i don't. I only used 1/2lb japalenos per other reviews. Only used the seeds from one of them per other reviews, and ended up with a bowl full of excruciatingly hot, flavorless, inedible slop. So i'm willing to accept that i must have done something wrong, but the recipe is so simple i just can't imagine what.

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pigpen

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Reviewed: Aug. 5, 2009

Again half the jalapenos but I have kids to share it with - otherwise i'd have gone the full-fledged route!;) Loved it. I'm gonna try to can it this season so I'll have it all year long.

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Stephanie

Cooking Level: Intermediate

Home Town: Pomeroy, Ohio, USA

Living In: Berrien Springs, Michigan, USA

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Reviewed: Jul. 18, 2009

This is fantastic! I followed the advice of other reviewers and used 1/2 lb of jalapenos with the seeds from three, used fresh yellow and red tomatoes from my garden, cut back on the cayenne and salt just a bit, and used lime juice instead of lemon. This has a fantastic flavor, I canned most of it...hopefully it won't kill me :)

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