Reviewed: Mar. 13, 2012

I would use 4 cups canned diced tomatoes with the juice and replace the green peppers with red, orange or yellow as green can cause acid reflux with some people. Pour hot salsa into hot sterilzed jars and screw down tight, will keep up to six months or more if it lasts that long. The heat from the jalapeno pepper depends on how any seeds you leave in them that's where the heat comes from.

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3 users found this review helpful

Reviewer:

Maureen

Cooking Level: Expert

Living In: Camrose, Alberta, Canada

Reviewed: Aug. 25, 2011

Very good recipe, very hot. I enjoy hot food, but husband does not. This was a recipe strictly for me.

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4 users found this review helpful

Reviewer:

abowen616

Reviewed: May 1, 2011

I halved the entire recipe, and after reading the reviews, I halved the vinegar a second time..it still tasted like vinegar soup.

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5 users found this review helpful

Reviewer:

Anthony1068

Reviewed: Dec. 28, 2010

very runny and WAY too spicy...

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7 users found this review helpful

Reviewer:

Mrs. Weston

Cooking Level: Intermediate

Home Town: Handewitt, Schleswig-Holstein, Germany

Living In: 100 Mile House, British Columbia, Canada

Reviewed: Sep. 19, 2010

Too much vinegar.

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6 users found this review helpful

Reviewer:

vanous2002

Reviewed: Feb. 17, 2009

This worked out very well. As another reviewer suggested, I didn't add any water and simmered the mixture for well over an hour. It tasted and smelled excellent! Thank you

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7 users found this review helpful

Reviewer:

Lesley Maria

Cooking Level: Expert

Home Town: Durham, Durham, England, U.K.

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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7 users found this review helpful

Reviewer:

coachmike

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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15 users found this review helpful

Reviewer:

Ollie Martin

Cooking Level: Expert

Home Town: Derby, Derbyshire, England, U.K.

Living In: Hull, Yorkshire, England, U.K.

Reviewed: Oct. 11, 2005

its hot not for the faint of heart

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6 users found this review helpful

Reviewer:

MATHIEUDAIGLE

Cooking Level: Professional

Home Town: Bathurst, New Brunswick, Canada

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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13 users found this review helpful