This recipe is appropriately named. This is the most wonderful salsa I've ever eaten. Last year I canned 4 jars and they disappeared before October and I lost the recipe. This year I found it again and have canned at least 20 jars.....and am not finished yet!
Excellent recipe! Mom and I made it at the end of last summer after canning too many tomatoes for soup. Wish we had made it earlier in the season so we could have had more through the winter. We saved the last pint till late in the spring and gobbled it up! We will use less sugar this summer, it was a bit sweet with the home grown tomatoes. And we will add more heat with either cumin or jalepenos, it's not very spicy as is.
This is the first canned salsa that has impressed our family. Added plenty of black pepper and used hungarian wax peppers for a bit more pop. Excellent consistency and potency. Everyone asks for the recipe.
The very best canned salsa recipe I have EVER tried!(and I've tried a bunch) I did add cilantro but overall flavor and consistency was fantastic!
I did 1 experimental batch of 6 small jars. I'm now down to 3 jars and this is such a hit with my family that I'm making another dozen jars as holiday gifts. It is truly wonderful salsa. My only complaint is the act of peeling tomatoes seems to ruin my finger nails. Oh well, it is a small price to pay for this good stuff.
By far the best Salsa I have ever had! I even added some sliced black olives. Highly recommend this salsa! Canned great. Makes a wonderful gift too! They keep asking for more
I have tried alot of salsa recipes and I gotta say this is the best one I have ever had.
This is an Excellent Salsa.. I've made 24 Quarts and all the neighbors love it :) Getting ready to make more. Super Simple!
This is a terrific recipe. Very easy to can and wonderfully DELICIOUS!!
This truly is wonderful salsa. I have made several over the years and this one is definitely the best. A lot of homemade salsas separate and get watery after sitting awhile, but this one does not. The flavors are very nice. I don't like jalapeno peppers (the heat) and I was very leery of a whole cup, especially since the peppers I grew in my garden this year were very hot. I seeded them and removed the membrane to keep the heat down (wore rubber gloves to protect my hands). It was perfect--about the same amount of heat as the commercial medium salsas. I did add about 1/4 cup of Italian parsley, chopped. Other than that, I followed the recipe. It does have a bit of a sweet taste, which I like, but some may not. I will be making this one many times again!