469 Reviews

Awesome salsa. I have been making salsa for years and this is fantastic. The tomato paste helps it stay nice and thick. Next time I make it I will cut back on the jalapenos. I have 4 different kinds of hot peppers in the garden and I only had the haberno variety left. It made it fire alarm hot but still tasty. My oldest son likes it fiery so he is in 7th heaven. I am making another batch soon with less of the hot pepper. Many thanks Dorene!

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Kate in Ontario October 14, 2002

I tried this recipe last year, after the 1st batch I made 3 more. My famiy "loves" this salsa. This year my husband helped me and we have made 3 double batches (20 quarts)!!! My sister recently asked me for the recipe. All her family members have given it great reviews! Thank you!

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Cheryl B September 24, 2002

This is the best salsa recipe I have found. It has a good zip to it . All the ingredients are easily available.

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Shelley V. July 16, 2015

And P.S. I dont not peel the tomatoes. Put them in the food processor like the rest of the veggies.

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Titan T. July 07, 2015

Hi there, quick question...what does a hot water bath mean....does it mean I seal the salsa in the mason jars and sit them in hot water for 10 mins? Appreciate the help, thank you and Happy 4th. Sal

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sal734 July 04, 2015

No cilantro? I need to add that for authentic salsa. (just a personal preference)

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825898 June 20, 2015

WOW this salsa is great, it is now on my recommendation list. I am not a good cook, but WOW I did it. husband loves it.

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Carole S. October 30, 2014

I had a lot of tomatoes and jalapeños to put up and wanted to can some salsa since we go through so much of it. This recipe looked very promising but we just didn't care for it. We didn't like the bell peppers and the cumin was way too much. It totally overpowered all of the other flavors. The salsa basically just tasted like cumin. The next batch I did I omitted the bell pepper and used a cup of cilantro leaves instead, fairly packed. I cut the cumin in half and used lime juice instead of the vinegar. The end result was still a teensy bit cumin-y but a huge improvement over the first batch and the closest to our favorite restaurant salsa that I've ever made. We went through two jars of it in three days. My next batch, which I'll do today, will have only 3/4 teaspoon of cumin and then I think I'll have nailed it.

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KentuckyJBird September 07, 2014

This turned out very good although I think next time I'll increase the jalapenos even more. I used a generous cup of chopped jalapenos (plus about half the removed seeds) and while the salsa tasted plenty spicy (medium/hot) after cooking, it mellowed out quite a bit after canning to more of a mild (my 2 year old was eating it). Next time I'll probably throw in an extra 2-3 jalapenos plus more seeds and I think it'll be perfect. Oh I also added the juice of 3 limes and omitted the sugar as my tomatoes were plenty sweet. Very easy to make! Thanks!

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Pismo September 04, 2014
Wonderful Salsa