First time salsa maker. So very glad I came across this recipe and decided to try it. It is awesome. My family absolutely loved it. Only change I made is that we grew the red hot chiles instead of Jalapeno's. I substituted 1/4 cup of chiles for the 1 cup of Jalapeno's. It turned out to be a stronger medium salsa, but still excellent. Thanks Jazze22 for sharing this recipe. It is going into my recipe book right now.
I made this Salsa yesterday....looked over all of the reviews and made a couple of changes to my taste...It turned out fantastic....Thank goodness I made a double batch 3 of my neighbors have already called asking for the recipie....Thank you all for your input...this is a keeper recipe!
Love, Love, Love this salsa. First all I'm not to sure what canning salt is. However I made this salsa to eat right away and not can for later. Everyone loved this recipe, I actually printed it out for family who was here, as they wanted to make it as well. To add a little extra I put in some cilantro as well. Thank you for sharing!
Very good salsa. I seeded half of the jalepeno's and it was just abot right. At first I thought it was too sweet, but as it aged in the jars it balanced out. I think I will reduce the sugar next time by a little.
Very good recipe. We added 1/4 cup of cilantro to the salsa and extra garlic & cumin but we are garlic lovers! We also cut down the peppers to about half of what it called for and it was still pretty warm. We made three batches and found the first two batches extremely salty so the third batch we cut down on about half of the salt and it helped a lot. My dad doesn't like to eat too much sugar so he substituted pure honey in place of the sugar and it tasted just as good. Thanks Jazze for sharing !!
This is OUTSTANDING! I used a cayenne pepper instead of a jalapeno because I didn't have jalapeno. The salsa was still mild (which is how I like it). I also put the tomatoes, onions, and peppers in a food processor and briefly chopped them as I like salsa that is somewhere between smooth and chunky. The next batch I will make hot to suit hubby's taste. This recipe goes in my annual canning cookbook. I'll most certainly be making this again. Thanks!!!
This is really good. I like to add cilatro for an extra kick.
Thank you so much!! This was my first time canning and it actually went well after I got the kinks smoothed out. I didn't use all 8 cups tomatoes because my rough estimates left me a bit short (which is ok anyway cause we like it like that). I used Kosher salt (couldn't find the other stuff) and I used half jalapenos and half serranos to kick it up! Husband ate a whole bowl up with tortilla chips and his lips are falling off - PERFECT :) Thanks a lot!!
I had very high hopes for this recipe... I halfed it and got enough to fill a fridge container so I didnt can it (I wanted to try it before canning it)... I used equal parts of red, yellow, and green pepper and also used a combination of red and yellow onion... I just salted to taste because that much salt seemed excessive.. and sprinkled just a dash of sugar even though I used tomatoes out of a can... for a halfed recipe I cut up 1.5 jalepenos and left the seed in... it turned out to be perfect HOT salsa... nothing medium about it... but it doesnt burn your mouth to the point where your tastebuds go numb :). I only boiled for about 4-5 min and added 1/4 c.-ish cilantro last. Very zesty and not TOO thick like what I thought it would be... I'd definitely suggest halfing the recipe the first time to make your own tweaks as well as slowly putting in the jalepenos to figure out what level of hotness you want... p.s. it was way hotter than when after I boiled it for a bit. and when you use all the different types of veggies it really gives it a great color! :) Thanks for a wonderful recipe!
Just made this salsa. I hadn't even closed the page before I wrote this review. We are eating this right out of the pot. Sooooo good. I added 2 cans of crushed pineapple and it is amazing. Great job and thanks for sharing. Sept. 20, 2009 Just needed to update my review. I have been making this recipe for a couple of months now. It seems to get better every time. My manager took our staff out on his boat this weekend... I broke out the salsa, made the night before with fresh peppers out of the garden. There were so many people trying to eat the salsa at once, the boat tipped forward and started to take on water. It is now known as Boat Sinking Salsa.