Salsa II

Let me just say that This is an excellent recipe and it got rave reviews but I would suggest little changes to suit your personal tastes. It has a wonderful fresh flavor and mine was on the chunky side which everyone liked. The main modification that I made was the amount of Jalapenos. I listened to some other reviewers and used only 1/2 of a pound of jalapenos and the seeds from only 3 of them (it was about 12 jalapenos for the 1/2 pound). It was very spicy at that. 1/2 pound was just about right....spicy and just hot enough to be flavorful but not so hot that it is unbearable. It does leave a little burn on your tongue but I thought it was exactly right I don't think that anyone that I know could actually eat this concotion if you used the full pound of jalapenos and used the seeds as well. I would definitely suggest to start on the low side and add jalapenos as needed to your taste. Also, I followed this recipe exactly and measured out the tomatos, etc....It only made 3/4 of a gallon instead of 1 1/2 gallons that the recipe states. I didn't boil it very long either. My other substitution was lime juice for the lemon juice...I prefer the taste of lime. All in all, I loved this and have been asked to make someone a batch for Christmas. I will be keeping this recipe in a safe place. Love it!!!

This is Kikiwood. I have found a variation that my family really likes. I now take the jalapenoes and roast them in a cast iron skillet until the skin is black. The skin then comes off easily and it gives the salsa a more complex flavor. I'm glad that everyone has been enjoying the receipe.

WOW--what a salsa! I cut the recipe in half and canned it, and still had a bunch! Everyone who has eaten this has loved the fresh taste. I did use fewer jalepenos, because I used the seeds when I chopped them. Next time I think I will deseed some of them, and include more jalepenos for their great taste, but not all their spice. I also added more cilantro, because that's what our tastes like. I plan on passing this one out canned, and making more! Thanks for the wonderful recipe!

Wow, this recipe is HOT. It is the best as far as taste and consistency goes. I won't make anythin else. We had company from the Middle East and from Europe. I put this out with some chips and they(everybody) absoluetly loved it. They took the recipe back with them. I eliminated the powdered pepper and it was still too HOT! I added a large can of Pureed tomatoes and that toned it down and actually improved the flavor.

My husband & I make and can salsa every year with the vegetables from our garden. We have tried many recipes and this is the best by far.

I made this salsa with some adjustmennts I did not use thew cilantro because there was none availible also i used fresh garlic rather than the garlic powder. to make A mild salsa I did not use the pound of jalpeno peppers instead I used 1 TAblespoon chopped hot peppers and 1 can of chopped mild green chilies. This made A very tasty mild salsa that i greatly enjoyed.

This was my first experience making salsa and I am very pleased with the result. Great taste and texture. It is a little on the hot side. I used the full pound of jalepenos and seeded them all. Next time I will cut the amount in half. I will also wear gloves. The acid from the tomatoes and the jalopenos are killers on your hands!!

This one is great and easy! You can adjust for your salsa tastes--I added more cilantro and lime juice in place of the lemon. I also just chopped all my tomatoes on the second batch.

This is the first time I have ever made salsa and I couldn't be more happier with how it turned out. I used the whole pound of jalapeno peppers, but only the seeds from two of them. My family and friends keep coming back for more! I have also frozen some to give away.

This is good, my picky daughter even eats it, well, she dips the chip in the juice. Alot of work, but a good way to use up those garden veges! Thanks Kiki!

I followed exactly except to use lime juice instead of lemon. Add 1 Tbs sugar (a little secret ingredient I learned from a local Mexican neighbor) and Oh...wow... Fabulous salsa. I tripled the recipe and canned it.

This is my first try at making canned salsa. It's a really good recipe but you'll need to adjust the heat to your taste. I was able to make 2 batches this year - 1st one too mild, 2nd slightly too hot! I'll get it right with next years tomatos! And for anyone who may be intimidated by the canning process, it is not difficult at all. I run my jars under the hottest water I can (our water heater runs hot), pour the hot salsa in & put the lid on. You'll hear the "pop" of it sealing in within 5 minutes.

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.

Excellent! I doubled the recipe and cut down on the spice (I have young kids who love salsa) I ended up using, 1 tsp of Cayenne and 3 jalapenos (for a double batch) turned out to be a flavourful mild recipe - perfect for my kids. The double batch made 11 500ml jars.

The flavor and texture are great. I added half the amount of recommended jalepenos and did everything else as directed. It was still too hot! My husband and I like spicy food, and neither one of us could eat it. I added two cans of diced tomatoes and it was still too hot. If I had added the entire amount of recommended jalepenos, it would have burned out mouths for sure. Add the jalepenos one by one until you find what works for you.

We love a mild salsa. I followed directions but omitted all jalepeno peppers and substituted diced green chili's in their place. When I was done, I tasted it and felt like it needed a little more depth of flavor so I added about 2T. sugar and that did the trick. We couldn't get enough! Thanks for a great recipe.

I was lazy : ( Used 4 28 ounce cans of crushed tomatoes and 1 15 ounce can of diced tomatoes. YUM!! would have been better but didn't have cayenne. Made 8 pints

This was my first time making salsa...so I was a little worried about how it would turn out. I did use tomatoes out of the garden, rather than the roma tomatoes. I only used a few jalapeno peppers, and more banana peppers. It turned out fantastic!! I am making more this weekend, since all of my family and friends loved it and asked for more! And, it's a great way to use up all those tomatoes from the garden!

This was good! But - HOT!!! I had to add a ton more tomatoes to cool it down, even though I scaled back on the cayenne & only used a 1/2 lb jalepenos - I went running for water! Next time I'll use even less cayenne. I would not recommend canned "crushed" tomatoes - these were like tomato sauce really - no tomato chunks in that stuff at all (at least not the kind I used, Thrifty Maid). Luckily I had a few cans of peeled whole tomatoes, which I drained & diced into chunks. That helped a LOT to give it a more salsa-like consistency. Next time I'll look for canned diced tomatoes, or just attempt using fresh. I used a lime and lemon's juice, and doubled the cilantro (which may have unexpectedly added the extra heat). This is definitely a "cooked" salsa - which still came out surprisingly good, but it's not quite like that awesome fresh stuff at an authentic Mexican restaurant. I still am scouring the universe for a recipe for that! This does have the consistency of "Pace" salsa, but it tastes WAY, WAY better, and I like knowing there's nothing in it I can't pronounce! Tip: Prep EVERYTHING before you start! I didn't, and it took me hours! Also, don't cook *too* long - the salsa keeps cooking after u remove it from the heat. My veggies were a tad soft for my taste. Any longer & it may have turned into a spicy spaghetti sauce! I also roasted my jalepenos - kind of a pain but worth it for the flavor.

This salsa is great - I love it. Quite a bit of work with the peeling of the toms, but well worth the wait. I cut down the portion to about 4 lbs of toms and I still have a HUGE pot. I also reduced the portion of cayenne pepper - and it still turned out to be super duper spicy and I didn't even add the jalepeno peppers. I substituted lime juice instead of lemon juice and added lots and lots of fresh garlic instead of the powdered. This is a keeper - I won't be buying salsa in the jar again. Great for candida - all of the ingredients work on the diet.

This was REALLY good- but I'm giving it four stars because it is a bit runny, and I had to use less than half the jalapenos called for in the recipe. If I had used the full amount as directed, this would have been so hot it would have been inedible! And I like HOT food!! Besides being a bit runny, the flavor was GREAT, I will definitely make this again. I will also use FRESH garlic next time.

a little watery, but fresh and yummy

My six sisters and my ONE brother vie for the title of best salsa maker & I have captured the title of Salsa Queen with this recipe. THIS RECIPE ROCKS!

I made two batches. First time I followed the recipe (seeded all but two jalepenos), although I did use garden tomatoes, so I added two small cans of chopped tomatoes to make up for the water weight of my garden toms. It turned out great (mild to medium) my 2 and 9 yr. old loved it. The second batch I made more to my husbands liking (although he enjoyed the milder version too), I didn't measure the jalepenos, I just used the rest from the garden, guessing about 1 1/2 lbs., although I seeded all of them. I replaced the lemon juice with lime juice (you can't taste the difference) and added minced jarred garlic in addition to the powder (about 2 tsp. jarred garlic.) I again added about 2 lbs. of chopped canned toms to make up for using the juicier garden toms. All other ingredients remained the same. This second batch was on the hot side. My 2 and 9 yr. will still eat it, but very sparingly (and with a glass of milk!) My husband loves it! Keep in mind, when using juicer garden tomatoes it WILL need to boil longer to remove some of the extra liquid. A food processor makes very quick (and tearless) work of chopping the onions and peppers. I did can both batches I made, although I don't think it will last long. Definately keeping this salsa recipe for next years tomato harvest! Much better than the first recipe I used two years ago!

Outstanding salsa. Very flavorful...I've made 2 batches with my home grown tomato's. Everyone likes the taste! thanks

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!

this is a no-fail recipe. i used canned crushed tomatoes one time and whole tomatoes another(tip: process w/o juice first then add juice to create texture to your liking) & tried it with lemon juice one time & lime another. each time i made this it was fantastic! you can add more cilantro or garlic to your taste. i quartered it and it made plenty for 8 people.

Ok, this recipe is HOT!!!!!!!!!! And, I like some heat to most things so that is saying something. Just a couple of recommendations: 1. Double the salt 2. Cut the jalapeno and cayenne in half. If you do those two things u will have a salsa with just enough heat and just the right amount of salt. ENJOY!

Tried salsa for the first time this weekend and used this recipe, LOVED IT!! Cut back on the jalapenos a bit, made one batch hotter than the other and also left out the cayenne as I felt the jalapenos would add enough heat. Also, added some fresh cut garlic and us.ed less garlic powder. Everyone loved it! I'll be making this every year! Already gave a few jars away to family

Very tasty salsa. I was suprised at how simple that it was to make. Next time I might cut back on the cumin. Sensational!

This salsa should come with a warning...delicious, but SUPER HOT!!!! When you grow tomatoes, there comes a point where you have more than you can eat or give away. I didn't weigh the tomatoes, so not sure if I used a full 6 lbs, but I used a lot. AND scaled back on the hot stuff... only 4 jalapenos and only 1 with seeds. It was inedible by me (husband loved it though and friend said it cured her cold and sinus blockage) until I diluted with a few more matos. Now, there is also a point at the end of the season when you get lots of green tomatoes...my plants had a fungus or something preventing them from growing large, so had a ton of little green 'matos. I used this recipe again with the greenies to slice and red to puree and was just as good (scaled down). But, some people have an aversion to green matos, so don't tell them.. they will think just peppers. Also VERY IMPORTANT!!! Wear gloves. The jalapenos will stay in your skin burning anything you touch for days. Mix that with the acid from matos... ouch. And... DON"T TOUCH YOUR FACE.. esp. mouth or eyes when working with peppers.. this may be a no brainer to some, but I learned the hard way!!

Fantastic!! Quartered the recipe to try it. We made a few adjustments...fresh garlic for powder, added green pepper, used 5 seeded jalapenos and 1 with seeds. And added corn from 2 cobs. Quite a bit of spice, very flavourful. Will definitely make this again, thanks for sharing!

Good, fresh salsa recipe. Personally, I wish I hadn't followed the recommendations to cut down the jalepenos and seeds so much because it ended up not being very hot, but still good!

Everyone who tried this salsa, loved it. It made a lot of salsa, but it was really good and really spicy. Thanks.

I find it odd that I'm only one of a few who has rated this below 5 stars! This just wasn't our cup of tea. It was too sour and mushy and not what I expect from homemade salsa. This tastes eerily similiar to jarred salsa (re: Pace Picante). Definately will not make this recipe again.

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!!

This salsa was very good, thumbs up from the whole family. BUT I only used 2 large hot peppers without seeds and it came out very hot! I think next time I'll cut the Cayenne in half and add more peppers without seeds. I think fresh garlic would also be better.

Loved this! I took the author's suggestion to roast the peppers in the oven before seeding and chopping and it was delicious. Also added less onion (only 3/4 of 1 yellow onion, no red, no white). Adjusted to 4 banana peppers and 9 jalepenos, as that is what we picked from our garden. PLENTY spicy for us. Lastly we added 2- 6oz. cans of no salt added tomato paste as we like a thicker consistency. Terrific starter recipe and easy to adapt to your family's taste.

YUM - I tweaked thing a little bit but used the same ingredients. I used canned tomoatoes less messy & quicker and still tasted great! Will make in bulk for a party I am having later this month!

Fantastic. We cut the jalapenos in half and only used the seeds from two like someone suggested. We still found it at least medium in intensity and we like spicy food. What a great way to use up all of the tomatoes from our garden. And I plan to freeze a batch of this salsa as well.

Made this last nite and took to work this morning. Everyone loves it! I did cut down on the jalepenos to just over half a pound and used fresh chopped garlic "the heads". We like garlic! Also used lime juice instead of lemon. Will make again and again.

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!

It just tasted bad. I did exactly what it said to do, and still, no one liked it. This is coming from a family who hasn't met a salsa they don't like besides this one.

Excellent! This was my first time making salsa and it turned out perfect. I did make a few alterations though. I only used 3 lbs of peeled and crushed tomatoes. I did not drain them, but combined them with 1 can of Spaghetti sauce. I used 4 cloves of fresh garlic, instead of the powder. I added some fresh parsley in with the cilantro. I don't like things too spicy, so I only added 2 jalapeno peppers and included the seeds for one of the peppers. It was plenty hot for me! Also, I added 2 green bell peppers and 3 red bell peppers. I just chopped them up small and added them in with the onions. It looks exactly like store bought salsa, but tastes even better!

This is an excellent salsa. I made lots of this last year, and canned it for gifts. What a hit! Better than the salsa I had been canning. Thanks Kiki.

I loved this recipe. It was my first try at making (and canning) homemade salsa. The recipe was easy and it tasted delicious...even better than store bought per my husband. I added some minced garlic and tossed in some chilli peppers from my garden. Although it tasted great, next time I plan on chopping the onions and peppers up a bit finer so the overall texture is not so chuncky!

Absolutely the best!!! I played with the ratio of ingredients a bit to our liking and canned a batch for this winter - yum!!! Thanks for sharing :o)

This is the salsa that you will keep making! All my friends and family who have tasted it love this salsa. For chopped tomatoes added to the mix, I like to use chopped cherry tomatoes. I like to sprinkle some sugar in the mix as well. 6 jalapeno peppers are about the right level of spiciness for me.

boil for 20 min in the hot canning jars (which have been boiled for 20 min). With 1 tbsp of lime juice in each jar for small jars. I have yet to try them, this is just a preliminary note to myself.

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.

This was my first experience making salsa and I am happy with the result. I read some of the other reviews and made a few modifications. I used one red onion and two Vidalia onions, I used 9 jalapeno peppers but only the seeds from 3 of the peppers, and I used 1/4 cup lime juice instead of lemon. This salsa still packs a little heat with just using the seeds from 3 peppers but it's not overwhelming. For me, this recipe made a gallon of salsa that I canned into pint jars. The only other suggestion I would make would be to wear gloves when chopping the jalapenos. I didn't and my fingers burned and hurt for a long time.

Very good salsa. Followed recipe and most likely will not changed a thing. Thanks for sharing.

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.

too hot!

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.

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!

This was a great recipe! I halved the recipe using fresh produce from my garden. In addition, I used half the amount of jalapenos, roasted them, and used almost all of the seeds. It was the perfect amount of heat.

Whoa! First of all, I used about 1/4 of the jalapenos (no seeds) and this will be too hot for my family. Second, WAY too much cumin! This tastes more like chili than salsa! OK, time for me to go dump a ton of tomatoes into this thing to salvage it...

i love this salsa !!! ez and goood!!!

This Salsa is FANTASTIC! It's quite tasty warm. I haven't put it in the fridge yet. I didn't have enough fresh tomatoes so I substituted some canned ones as suggested by another user. I will definitely use this again!

This was AMAZING! I cut the recipe down to third and only used a whole red onion to cut the onion portion. It still made plenty! I will be making this again!

This salsa was awesome! Be sure to crush the tomatoes good and be careful as to how many jalapenos you use.

This was wonderful. I canned 4 quarts. My sisters and I will be canning a bunch of it this summer in tomato season. I made a few changes. I used chopped fresh garlic instead of powder. I used lime juice instead of lemon, and instead of a whole tablespoon of cayenne , I used a half tablespoon of cayenne and a half tablespoon of chipotle. Gave it a great smoky flavor. Thanks Kikiwood.

This recipe is very good! I blended all the ingredients at the end to make it not as chunky. DEF will be using this recipe again! Thanks!

Great Salsa Recipe. I just chunked all mine up like a pico de gallo. And canned all of this. Made 2 batches, and only used 1/2 Jalapeno's and the heat was just right. Now my Jalapenos were home grown so I think they were a bit hotter than what you buy. I used 3/4 of the onion mixture only.. Lots of onions. Used all the same spices and it was really good.. Loved it!!!!! Will make more as soon as I get more tomatoes! Oh each batch make 7 pints for 6 pounds of tomatoes and all the goodies that went into it... TY for sharing your recipe....

This is a very tasty salsa. I cut back on the Jalepenos and used 3/4 lb, still a little hot but not too bad. It's missing something, so maybe next time I will add red and green peppers to it. Definitly a great salsa.

Made this with our garden tomatoes last summer. Very good, but too hot for us!! Had to dilute with store-bought salsa.

A pound of jalapenos would make this extremely hot! I doubled the recipe and used 1 chili pepper instead of 2 lbs of jalapenos and it is hot enough for me. I also added a bell pepper and a bit of corn. Very good. I have 32 tomato plants in my garden this year and I think I will be using this recipe a lot. I'd give it 4.5 stars because of the extreme amount of jalapenos and because I like a bit more chunky vegetables in my salsa like corn and bell pepper, which I easily added.

Finally, I have found the right salsa recipe for me. This is wonderful! I scaled my recipe to make 18 servings (or about a weeks worth for us). I followed the recipe except doubling the cumin (I love cumin) and adding a dash more garlic than called for in my 18 servings. I only used one jalapeno. This salsa is a little spicy, but exactly what I was looking for! Thank you so much for sharing this fabulous recipe!!

Excellent! This was my first time making homemade salsa, and this recipe was exactly what I was looking for! I used fresh garlic rather than powder, and omitted the red onion, however I'm sure it would have been great if added. The salsa is the perfect texture and flavor.

Wonderful. I halfed the recipe and it made plenty. Next time, after removing the skins, I will put the tomatoes in the blender so that I don't have so large of chunks.

I was given 16lbs of tomatoes from friends and family and was wondering what I could possibly do with them all. Used 8lbs to make this and Im so glad. We go through salsa like no other at our house and this is way better then the fresh stuff we buy at the store. I love cilantro and garlic so I used a full bunch of cilantro and fresh garlic instead of powder. Used lime juice for lemon and only had a few jalapenos on hand so it doesnt quite have that strong kick I like, but my 2 year old loves it so I guess thats all that matters!

YUMMY, and like said, you can add or omit whatever you like along the way to making this!!! YUMMY just like it is tho too ; )

This is fantastic--my family loves it! I removed all the pepper seeds and it still has a great flavor, but quite a bit of afterburn. In fact, I made a second batch with Anaheim peppers and blended them together and canned them for winter. YUM!

This is fantastic! I followed the advice of other reviewers and used 1/2 lb of jalapenos with the seeds from three, used fresh yellow and red tomatoes from my garden, cut back on the cayenne and salt just a bit, and used lime juice instead of lemon. This has a fantastic flavor, I canned most of it...hopefully it won't kill me :)

HOT HOT HOT! We like hot food so this is good for us, but next time I might cut down the cayenne pepper and hope it's that much better. I didn't add the cumin or cilantro as I think I'm the only person on the planet that doesn't like cilantro, but still got rave reviews!

Excellent salsa. I used fresh garlic instead of garlic powder and cut back on the jalapenos per the suggestion of previous users.

The best salsa recipe I have ever tried! A great way to use an abundant garden.

I didn't boil or peel anything. I grinded everthing in my food processor, adding the tomatoes last, just pulsing those to desired consistency. I used less jalapenos and no seeds, 86ing the cayenne too. YUMMY and oh so FRESH!

This is a very good recipe and very easy. I will be making it again. My grocery store had no fresh jalepenos when I went so used Anaheim peppers, still good. User error is I overdid the cilantro so be careful on that unless you are a fan.

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

the best homemade salsa. I cut down on the peppers as other people said, used half a bunch of cilantro, and it was very good. BF is not a salsa and chip fan and he keeps eating it on me. I froze mine and it tastes good just as good defrosted. (I made it not as chunky for this reason)

This is a great, flavorful and SPICY salsa! As others, I seeded some of the jalapenos but think next time I'll adjust the ratio for an even milder taste. Either way, I enjoyed this and if you like it hot, you'll love it!

Forget about store bought, this IS my salsa recipes from now on. The flavors of this salsa are a perfect blend. It's a bit time consuming peeling the tomatoes, but WELL WORTH the effort. Besides, I just love playing in the kitchen...........anyone wanting to try a new salsa recipe should definitely try this one, and use the canned crushed tomatoes if boiling and peeling seem too time consuming.............YUM

Loved this salsa. This recipe made so much, I had to freeze a bunch of it. Next time I wills cale down the ingredients some. Great with tortilla/tostada chips.

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 !

Wonderful recipe!!! i have used it several times and changed it a little here and there. My neighbors now ask me when I will be making more because they know that I will give them some. Awsome!!!!!

Wonderful and flavorful salsa! We only used 4 jalapeños and only left one with seeds based on other reviews. I also included 4 seeded Anaheim peppers. We roasted the peppers and peeled them because we don't like the skin left on. We used 7 cloves of chopped garlic rather than the garlic powder and also added 1 Tbsp sugar. We boiled the salsa down to a thicker consistency and came up with 5 1/2 pints total. The picture makes this look much thicker than it actually is, so be advised. Well worth the work!!

I made this salsa for 4th of July, Thanksgiving and I'm about to make it for Christmas. Everyone that tries it, loves it. My husband also makes me make extra so some can stay at home.

Everyone loved it! I was worried about the heat so I split the salsa in two batches and omitted the jalapenos in one batch just to be safe. I also skipped the cumin altogether. I liked the batch with jalapenos better. They add a very nice flavor. You can control the heat by omitting the seeds or only adding the seeds from a few peppers. The diced tomatoes definitely give the salsa a nice texture and fresh look. I will be making this again very soon and I plan on growing tomatoes this year so I can make salsa all summer! This recipe is a keeper!

Great Salsa Recipe. I put in less cayenne pepper because I didn't want it as hot. Great use of my garden tomatoes!

Awsome recipe... I have never made salsa before but my brother in law has... this puts his to SHAME! I did put half of the peppers in so it wasnt tooo hot. It was perfect, with just enought kick.

Best homeade salsa I've ever tried!

Great recipe, so easy to make adjustsments for personal tastes. Try substituting bell peppers for a sweet variation.

This is my first attempt at homemade salsa and it tastes great. I didn't start with 6 pounds of roma tomatoes. I worked backwards by coring, removing the seeds and draining the water to get to 6 pounds and it yielded close to 1.5 gallons. I used fresh garlic, lime juice as well and fresh minced cayenne peppers. Can't wait to make it again next summer only I will be prepared to can it.

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.

Delicious salsa!! Followed the advice of some other posts, and cut it down to 1/2 lb of the jalepenos, and it just wasn't hot enough. Next time I will do the whole pound and maybe 2 habaneros. Wouldn't change anything about this recipe!

I am giving this five stars because I did not follow the recipe exactly. I used cherry tomatoes instead of roma (I had a butt load of them from my garden) the texture was off. I am guessing from using the cherry tomatoes. The taste was good.

This recipe is AWESOME...My family can't get enough of it. The flavors are incredible. Thanks Kiki