This salsa is awesome!!!!! It tastes just as good if not better than store bought and I used our own homegrown tomatoes, jalapenos, green peppers and cilantro. I found the heat level to be just right - about medium - but I did remove the seeds and membrane from the jalapenos. We always end up with way too many tomatoes at the end of the growing season, and this is a perfect way to use them up. Thanks Marg!!!
This was okay, as it's edible, but it was too sweet for my taste. I tried it over several weeks, so I know it's not from immediate consumption. I think I may try something similar but use regular vinegar next time and see if it tastes better.
Delish! I used about 1 cup of jalapenos (with seeds) and it is medium-spicy. Just perfect. I substituted lemon juice for about 1/2 cup of the vinegar for a milder taste (still safe for canning). It made about 7 pints.
Excellent, excellent salsa. I left out the green pepper as I don't like them and cut the jalapenos way down and it was still zippy. Perfect salsa!
This is a great recipe! Salsa does taste a little vinegary at first, but it mellows after a a few weeks in the jars. The only change I made is I only added 1 Tbs of tomato paste and half the hot peppers. It tasted so fresh! The salsa is so good that my husband ate a whole pint in one sitting! My son likes thicker salsa so I made the recipe again exactly as written and it came out perfect, definitely thicker. The recipe yielded 10 pints each. Hopefully they won't all be eaten up in the next month so that I'll have enough left in the next few months to see how they age in the jar!
Just finished canning salsa using this recipe. It is fantastic! We tripled the recipe to use up tomatoes that were given to us and ended up with 32 - 500 ml jars. Followed the recipe except for the amount of hot pepper, we used much less as we were using jalapenos and didn't take out the seeds. It has a nice bit of heat...probably a cross between and medium and a hot salsa. I was worried about the amount of bell pepper, but we used the amount called for using a mix of green, red & yellow peppers and it tastes great...the peppers weren't too overpowering. I have canned salsa before using another recipe, but this one is far superior and will be the one I use in future. Thanks Marg...another great recipe!
I joined this website just to review this salsa - It was my first time ever canning salsa and I absolutely LOVE it! I'm a bit of a garlic and cilantro freak, so I added a little more of each..and tossed in a couple habaneros - and it still wasn't as spicy as it could be :D I will be giving jars of this out at a housewarming soon, thanks for a delicious recipe!
I haven't tasted it yet but it looks really good. I got 7 jars out of my first batch: 3-650mls, 2-500mls, 1-700ml, and one that's about 450ml. (There was a bit left in the pot which was about 1 cup or so.) I reused pasta sauce and store bought salsa jars. All of them sealed :) I can't wait to taste it and I'm hoping I didn't make it too spicy!
Well I followed the recipe exactly and I have a salsa that tastes "twangy" or like vinegar and tomato paste with a hint of sweet. Not exactly my kind of salsa taste. I cannot for the life of me figure out why this has such high marks. The only thing I can hope is that it ages in the jar and some how morphs into a decent salsa. I must also disclose that this took forever to buy, prepare, make and can up. We spent the whole day at it.
Great recipe! I only changed a few things. I only used 1/2 cup of some jalapenos that I grew in my garden and 1/2 a serano pepper and than I added 1 bunch of cilantro, because I love cilantro. It turned out perfect! Thanks for sharing. Oh, and I got 7.5 pints :)