SO delish! Next time I will use a little less black pepper, but it's overall pretty amazing.

This recipe is a great way to use up jalapenos! We tripled the recipe, but only used 20 seeded jalapenos - it was still really hot! We just put all the peppers and tomatoes right on a charcoal grill and flipped them around until they were dark all over. We skinned the tomatoes but not the jalapenos. I do think this recipe could use more garlic - we doubled the garlic and roasted it, but still could have used more. I used yellow onions, because that's all we had on hand. My husband thinks this is the best salsa he's ever had, and it was so easy to make in the food processor!

WOW! This is the kind of salsa you sweat while you cook and eat! I took some other reviewers advice and roasted the jalapenos in the oven, as well as the onions and garlic. I doubled the recipe because I had so many peppers from my garden and used a whole bulb of garlic and I think it's great. I'm freezing some in ice cube trays to put in chili once the weather cools down, I know it'll be the perfect addition. Great recipe with tons of uses!

This salsa tasted like something we would get from our local Taqueria! The heat starts subtly and builds. At times it was too much for me - which is why I gave it 4 stars. My husband, on the other hand, embraced my challenge to eat spoonfuls of this and gave it a 5 after downing some milk :) We used 10 fresh jalapenos to 4 tomatoes with a medium sized bunch of cilantro. I initially used it to dress taco salads, but we ended up eating the majority of it with tortilla chips (and a healthy dollop of sour cream).

This has the potential to pack some serious heat! I erred on the side of caution and only used 7 jalapenos, deseeding all but two and it was plenty hot for me. I also subbed 1/2 tsp sea salt for regular salt. My husband said it was just as good, if not better, than the green salsa served in Mexican restaurants. Thank you for sharing such a great recipe!

I'm from Tucson too! I haven't tried this recipe yet but it sounds like it could be good, especially with the suggestions given by Ellie May.

Boiling works fine, but you can really punch this up with a smoky flavor by roasting the peppers and even the tomatoes on the grill until the skins turns brown and is easy to remove. (Just cut a small X on the bottom of the tomato to help the skin slide off.) After roasting the skins, just place the veggies in a paper bag and let them steam for a bit, then remove the skins with a paper towel. I always use gloves to skin the peppers! Here in Tucson, AZ, chiles and peppers are plentiful and can be super-hot! You can knock back the heat by removing the membranes and seeds from the jalapenos, just use the flesh. My blender/processor does not like cilantro unless its been pretty chopped up first; the stems tend to just go 'round in circles and never chop up. I only add 1/2 lime, increase garlic to 5 bulbs (but we LOVE garlic!) and to make a more authentic verde flavor, I add roasted green chiles, skinned and seeded, with a 1/2 teaspoon of cumin. Finally, let it sit in the refrigerator for an hour, then taste...you may want more lime at that point. Since there are many natural variables that will affect the heat of this basic salsa, be ready to punch up the heat with 1/4 teaspoon of cayenne or knock it down with sour cream, greek yogurt or even avocado. This is a great basic recipe that you can make your own! Keep covered in the refrigerator, and watch out...it can get hotter the longer it sits. Thanks, Trey!