I loved this recipe!!! It tastes so fresh and "natural", not like all the dips you find at the supermarket full of conservatives and preservatives. The only thing I added was a can of tomato paste to make my sauce a deep red. It's hard to get a really red sauce just with tomatoes, it's always pale.

I made this for a dinner party. Everyone liked it and it made so much I sent leftovers home with everyone. I did follow some of the reviews and used only a half lb of peppers and only two with seeds and a half Tablespoon of red pepper. Hint: do not use your hands to deseed the peppers or your fingers will tingle for hours.

I had a bumper crop of tomatoes this year, and made 4 batches of this stuff! Bagged it all up, put it in the freezer, and we're thawing out at least a bag a week. Everyone loves this stuff!! I'm not even a big salsa fan and I can't get enough.

This salsa was such a hit with friends! It was just the right amount of spice and the flavor was perfect.

Perfect blend of flavors and spice! Not too hot but leaves a bit of heat in your mouth. The consistancy is wonderful and the variety of onions used made for a very unique flavor. The only things we added were a can of black beans and an ear's worth of fresh corn. Oh, and left out the cilantro because my husband hates it. Very, very good salsa!

I'm cookinmon's hubby, and I made this recipe for the first time. I must say I was impressed with the way it turned out. I too, cut back on the number of peppers and instead added one of my wicked hot home grown haboneros. I added 1Tblsp of fresh garlic and 2 Tblsp of sugar as well. I consider myself a "salsa snob" and this recipe humbled me.

Divine! Thanks, Kiki! I made a few changes to our family's taste: Substituted Chipolte Chili Pepper (McCormick) for the cayenne pepper which gave it a smoky flavor and plenty of heat. I only used three large jalapenos (4 oz total) with seeds and it still had a great kick. I substituted lime juice for the lemon. Instead of boiling my recipe. I kept my Roma tomatoes in the boiling water until the skin shriveled slightly to make peeling easier. It gently cooked the tomatoes a little. Instead of mashing, I pulsed in the processor still leaving some substance to the tomatoes. To the chopped tomatoes I added my chopped onion. peppers, cilantro and spices. (I also added 1 TBS sugar) I brought my ingredients up to a simmer then added the chopped fresh tomatoes with skins on and turned off the heat. Tasted very fresh and the color and slight crunch is perfect. Question, I am a novice at preserving and I am experimenting this summer. I was wondering if the acidic content of this recipe was enough to qualify as a high acid mixture so it would only be necessary to use a water bath for preserving? I boiled my jarred salsa 15 minutes in a water bath. I only used 1/4 cup lime juice. What do you think? Safe? However, I muct say, this salsa might be worth dying for!

I made two batches of this salsa within 5 days, family request now. A definite try for those whom love a good fresh salsa!!

This salsa is delicious! I decreased the jalepenos & replaced the cilantro with parsley. The only thing I'll do different next time is let the tomatoes drain on a paper towel before boiling for a half an hour, due to the fact that they create so much juice while boiling. Thanks so much for such a delicious recipe!

This salsa is excellent. It does take awhile to make, but the end result is worth it. Even my father liked it and he is very hard to please. The only thing I changed was I used fresh garlic instead of garlic powder and added it when I added the onions. Thanks for a wonderful recipe!

Superb!! I only used half the jalapenos with very few of the seeds. I used fresh garlic instead of garlic powder. I doubled the recipe and canned it. Everyone has raved about it.

Awesome recipe! I cut the amount of jalapeno's in half and its the perfect level of heat. Thanks for the great recipe!

I've been canning this recipe for over 4 years. Every tomato season, I go to a little road side vendor and get all his "ugly" tomatoes and the canning begins. I've modified it as such: 4c Crushed tomatoes, 11 tomatoes, 3+ peppers, 6 jalepenos, 1/2 c lemon or lime juice, 3T fresh minced garlic. Once I heat the crished tomatoes, I add in the following order, the peppers - heat slightly, then the onions, heat slightly, add all the chopped tomatoes (skin on), and remove from heat. I can usually 8 quarts from this recipe, in a water bath.

Very tasty, very salsa certified !!! Only thing i changed was I did choose fresh garlic instead, and used habanero pepper instead of jalapeno, and finally added about a tablespoon of sugar. sooooo yummy !

Very good! My family loves this recipe. If you don't like it too spicy try seeding the jalapenos. I seeded all my jalapenos & it was just enough spice for us. And, yes, I used all of the jalapenos. The only other thing I did different was I did NOT boil everything down. I chopped everything up real fine and kept it fresh. YUM!!!(Just to clarify I did boil the 6 lbs. tomatoes and mashed them up.)

Really great recipe! Only flaw was the tomatoes got way too mushy before the onion was cooked; taste is perfect but texture is sadly like spaghetti sauce. Next time I'll saute the onions first. I was out of cilantro but had Chinese mint in the garden so substituted that but it's quite strong so could have used less than I did. I canned most of this recipe and kept enough aside for a truly yummy feast tonight (corn chips with salsa, enchiladas with salsa, mmmm!) I'll definitely be making this again and again!

Cooking and then cooling this made a huge difference. Very good!

I'm not much of a salsa person, but my fiancé loves hot, spicy salsa. I made this for him and his friends for a Sunday afternoon football game. They all loved it! I am definitely going to make this again!