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.