5 Reviews

This is Excellent, but only thought so after it sat for about a week. It was ok at first, but for some reason after a week it was to-die-for! I love anything with a vinegar base, so this is definitely a keeper. Thanks for sharing.

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flightnurse September 30, 2007

This is a great recipe, I substituted one cup of jalapeno for red bell pepper which adds color and takes some of the heat out. This exact recipe is also in the Ball Blue Book of preserving on page 79. Excellent finished product, not too hot for the wife.

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Kellyrcannon September 06, 2009

9/29/08 I doubled this recipe but only used 3 1/2 cups of jalapenos as I did not want it to be too hot for us. It is really good right now and I did not notice the vinegar in it. I'll crack a jar open in a few weeks and report back again. Made for *Zaar Cookbooks Tag 2008* game

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Charlotte J September 29, 2008

This salsa smelled absolutely wonderful while it was cooking. It is still canned, as we haven't popped it open yet, but I know it's going to be fantastic, and the hotter the better!

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crazycookinmama January 05, 2005

Need to put a warning on this...Don't make if you don't like HOT! It was very easy to make. I did cut back a little on the jalapeno peppers and added a few more tomatoes. I got 4 pints which I processed in my water bath canner.

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PaulaG August 13, 2004
Jalapeno Salsa