Reviewed: Nov. 2, 2009

Thats some good salsa. Most people don't cook theirs, so it's an extra wow when you slap that stuff on the table. The best.

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Reviewer:

sarahbim

Reviewed: Nov. 1, 2009

This salsa recipe is a definate keeper! I added less jalapenos than it required and the salsa still kept its tangyness.

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Reviewer:

ALec1818

Reviewed: Oct. 30, 2009

too hot!

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Reviewer:

SCHMURRY

Reviewed: Oct. 3, 2009

This is the second year I have canned this recipe from the garden produce. Everyone loves it! No changes made other than to maybe add more seasonings as we go.

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Reviewer:

Laura Marquardt

Reviewed: Oct. 3, 2009

Great recipe! I added a 1/4 cup of white wine vinegar and the juice of a lime to increase acidity so I could process it into cans. I also added more jalapenos and 1/2 with seeds to increase the heat. We like salsa extra hot. The intention was to make jars to give away for the holidays. I just noticed that my teenage son and husband are sneaking jars for themselves... I can tell that they will be gone by the end of the month. Looks like I'll be making another batch!

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Reviewer:

Ling

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: Sep. 30, 2009

This was the first salsa I ever made that was cooked. I usally make the super fresh kind like you get in restraunts but my hubby had been asking for a kind more like the kind you buy in jars. So I made this. I used 2 habanaros, 2 chilis and 4 jalapenos. I only used one onion though. It turned out just like I was hoping for. The consistancy of a store bought jarred salsa with lots of heat!

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Reviewer:

Shellyisme777

Cooking Level: Intermediate

Home Town: Mill City, Oregon, USA

Living In: Grants Pass, Oregon, USA

Reviewed: Sep. 8, 2009

This has become my "what am I going to do with all these tomatoes" recipe. Especially because it disappears so fast. I use what I have harvested, but the spices remain the same. i.e. for peppers I use my roasted and frozen anaheim and jalapenos. Yellow onions only because thats what I grow etc etc. Limes because the lime tree if full of them. The Key is the balance of seasonings. Its perfect. A WONDERFUL harvest time recipe!!

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Reviewer:

Gabut

Cooking Level: Expert

Home Town: Baton Rouge, Louisiana, USA

Living In: Salt Lake City, Utah, USA

Reviewed: Aug. 31, 2009

This salsa has good flavor, but is too hot for me. I added more crushed tomatoes, lemon juice and some sugar to try to cool it down. I will make it again, but with less cayenne and jalapenos. It is very forgiving and you can add and subtract ingredients.

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