Reviewed: Jun. 23, 2007

Absolutely excellent salsa. I made mine like an authentic Mexican restaurant by throwing everything in the food processor. Using this method, I probably saved some time too. I used twice as many jalapenos and probably could use even more. I definitely will make this again. Great recipe! Thanks!

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Sharnjean

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Reviewed: Feb. 1, 2007

I have made this recipe for 3 years now, and all of my family enjoys receiving it as Christmas presents!! I am able to make a "Hot" recipe, as well as a "Mild" recipe. It is simply the best salsa we have ever had!!

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KYLEJODY

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Reviewed: Oct. 10, 2006

Very time consuming and a little too sweet for my taste. Good recipe...but i think i like the fresh better. ;)

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Melis'

Cooking Level: Intermediate

Home Town: Sandy, Utah, USA

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Reviewed: Oct. 5, 2006

This was super delicious. We will probably add a few more jalapenos next time to kick it up because we are eating this stuff way too fast. Thanks for the recipe!

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mbbdirks

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Reviewed: Sep. 29, 2006

While this recipe is time consuming, it is the best homemade recipe ever. We added more jalapenos because we like it hot! We split the batch in two and added one habanero to half the batch. It's hot, but oh so good!

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marqfish

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Reviewed: Sep. 25, 2006

This recipe was delicious. One thing I would caution about is the time it takes to prepare this recipe. It took me an entire day, granted I canned the salsa. I also changed a few things in the recipe...I seeded my jalepenos and boiled my veggies in the tomato sauce for 30 minutes before adding my diced tomatoes. I ended up with a delicous chuncky salsa that I will be proud to serve at any get together.

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Jennifer

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Reviewed: Aug. 21, 2006

Okay, maybe I need help, but mine did not turn out as wonderfully as everyone else's. The flavor was okay, but after 30 minutes of boiling, the tomatoes all but deconstructed entirely, leaving me with a very soupy consistency. Next time I would saute the onions and green peppers first, then only heat the tomatoes through so they keep some of their shape.

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seeinspots1

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Reviewed: Jun. 8, 2006

This was very good. I cut the vinegar in half so it wouldn't over power the flavor. I also seeded the jalepenos. I will definately make again. thanks!

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Twy357

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Nov. 10, 2005

This is the salsa you MUST make! It is amazing. I halfed the recipe and it was lots for our family. I did add some green onions for colour. Be sure to make this recipe as it is stated then it will be fabulous! I dont have a mill so I just chopped it and pureed it in this little chopper gadget that I have. Worked great! Next time I am going to use only 4 jalepenos in the recipe that I halfed because with 8 it was a bit too spicy for me! My husband loves it spicy! This is the best salsa recipe that I have found yet. Just perfect. We are having mexican tonight now! Highly recommend and thanks for sharing Joyce!

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Dirtygurdy

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Reviewed: Sep. 13, 2005

Finally, a salsa recipe worth making! As close to and better than the store bought salsa's. I also tweaked it a bit....a little less sugar, chopped cayenne and used Early Girl, Roma, and Sun Gold cherry tomatoes. Yum....

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Kym I.

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Reviewed: Sep. 11, 2005

Best Salsa Recipe I've found. I like many others tweeked it a little...but only a little. I added 1 cup fresh lime juice with zest and 1/2 cup diced carrots (for crunch). It was really, really wonderful! I am thrilled to have found a salsa at last that is worth all the time and effort!!

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Payton Logan& Chloë's Mom

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Reviewed: Nov. 7, 2004

I've made this recipe about 4 times now. Everytime it has worked great. Salsa is thick and clings to the chips. My family and guests just love it.

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THUNDERPUNCH

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Reviewed: Aug. 15, 2004

A wonderful recipe! So glad someone provided a recipe for all my garden tomatoes and peppers. I will make this every summer!

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YABEI

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Reviewed: Jul. 24, 2004

This is great! The neighbors and I are making our second batch. Modified by substituting apple cider vinegar and white sugar since it was what I had on hand. I also did not add the water and cornstarch. Instead, I let the sauce cook about 3.5 hours until it reduced. The flavors are wonderful!

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16 users found this review helpful