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Reviewed: Jul. 18, 2008

The best salsas would not inculde vinegar as an ingriedient, but a salsa is to be fresh and not drowned in liquid, lest they be tomatoes that are pureed in some salsas or other fruits such as avocado or mango, etc.

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Reviewer:

coachmike


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Reviewed: Jul. 9, 2006

This makes great salsa, I found however that if you follow this recipe to the letter it is far too sloppy. I cooked mine for 50 mins and then took the lid off and carried on cooking it for about 40 mins until a lot of the liquid had evapourated. Fantastic in choriso or steak sandwiches with focatia or chiabatta bread.

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Reviewer:

Ollie Martin

	Cooking Level: Expert Home Town: Derby, Derbyshire, England, U.K. Living In: Hull, Yorkshire, England, U.K.
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Reviewed: Oct. 11, 2005

its hot not for the faint of heart

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Reviewer:

MATHIEUDAIGLE

	Cooking Level: Professional Home Town: Bathurst, New Brunswick, Canada
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Reviewed: Aug. 8, 2005

This is a very easy recipe. I never made homemade salsa before, but my husband said, "It was better than a local restaurant that we ate at." That means a lot to me. I don't like when recipes don't turn out. Anyone could make this recipe. Of course I added some black pepper, cajun spice, and some other ingredients. I care not to reveal. Thank you.

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Reviewer:

janet


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Reviewed: Apr. 2, 2005

This taste good, especially you can guage to how spicy you want it to be! Suitable for all ages!

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3 users found this review helpful

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JEANHO


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Reviewed: Sep. 22, 2004

I thought that this sounded like a really good recipe and I was impressed at first with how easy it was and how beautiful the color was when began to simmer. I was very dissatisfied with the finished product. The overall taste was quite poor and the vinegar was overly pronounced, distracting from the tomato base and remaining ingredients. I would encourage others to find a better recipe.

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SHELLMOM


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Reviewed: Jul. 31, 2004

This is my first traditional salsa recipe experience, with fresh vegetables for all the ingredients. I cooked it for what seemed like 2 1/2 hours, and my husband and his father both gave it a huge 2 thumbs up! I canned it in 1/2 pint jars (also my first canning experience), and ended up with 7 jars. It's going to last a long time. I liked the simple ingredient list and for once had everything fresh from my garden and in my pantry! My husband said I could do this recipe again, and my father-in-law took a jar home with him! Hats off to a great recipe Kim Niederreither!

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3 users found this review helpful

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MIKESWIFENOEL


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Reviewed: Jan. 25, 2004

I give this five stars only after revising the recipe as follows: increase chopped tomatoes to 1 gallon reduce jalapenos to 3 chopped jalapeno peppers. increase onions to 2 cups add 1 tablespoon of sugar add one box frozen sweetcorn increase garlic powder to 2 tablespoons bring to boil and reduce heat to simmer uncovered for 2 to 3 hours stirring regularly. One hour before completion add two 12 oz cans of tomato paste and stir in well. Cook until salsa is thick enough for your taste and just before removing from the heat add 1/2 cup of a dry red wine. This will can well and also freezes well. Add more peppers to give it more kick or stir in hot sauce before serving for those who like more heat...

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Reviewer:

cooknman


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Reviewed: Jan. 25, 2004

Although it's not a quick Salsa to make it is really worth the wait. I spooned out half of the batch and let the other half continue an extra hour and it was indeed spicier. Looking forward to some sport events to try this again.

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9 users found this review helpful

Reviewer:

Leo


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Reviewed: Jan. 25, 2004

Vinegary salsa soup... BLAH!

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Reviewer:

KEEBS


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Reviewed: Jan. 25, 2004

I have modified this recipe to my liking. I have added 1 tsp of hickory smoke seasoning(liquid) and 1 cayenne pepper chopped really fine and also substituted a regular red pepper along with the geen pepper to this recipe.Also use 1/2 the vinegar and I used white vinegar .Now I like this recipe.Great recipe to try and play with. !!!!!!!!!!!

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Reviewer:

SWEETMUFFIN_2


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Reviewed: Jan. 25, 2004

Very watery and way too many jalepeneos. I like my salsa thick and some kick, but this just "burns" so bad that you will not be able to taste the flavors.

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Reviewer:

GO2FISH


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Reviewed: Jan. 25, 2004

I don't eat salsa, but this got a HUGE thumbs down from hubby. He didn't like this recipe at all. While I was cooking it, it looked more like soup than salsa, due to all the vinegar. I actually ended up straining it all out, but apparently, it didn't help. Hubby said the vinegar taste was overwhelming. I don't recommend this recipe and will delete it from my box.

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9 users found this review helpful

Reviewer:

Tara G.


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