Reviewed: Sep. 17, 2009

OMG this is gooood! I'm from San Diego and am really picky with my salsa. This is the real deal. I was a little apprehensive about all the 'heat' but it's not too much. I followed the recipe exactly! I'm looking forward to eating it after it has sat in the fridge for a couple of days - if it lasts that long!

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VJWRIGHT

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Reviewed: Jan. 19, 2009

1) 1-3 habaneros for desired hotness (personally, I prefer three; but my wife prefers one); 2) The can of plain diced tomatoes should be drained, reserving the juice; the juice can be added to the processor at the end of the second step, pulsing the processor again, if the salsa is too thick. ** I would like to thank Denise Smith of "D's Famous Salsa" for the original inspiration to dive into salsa making! **

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