Comments on: Our Favorite Salsa

By: katejudy311

katejudy311 — Wed, 15 Aug 2012 18:29:44 +0000

This is a great basic recipe; it was easy to make and turned out pretty good. I added a few tablespoons of sugar and extra peppers bacuase we like it HOT! A keeper in my house.

By: Stacy lynn

Stacy lynn — Sat, 07 Jul 2012 21:08:48 +0000

Just made this and added Serrano peppers for more heat and I love it! Great recipe for canning.

By: Heritage Hollow (Cathy Bray)

Heritage Hollow (Cathy Bray) — Fri, 07 Oct 2011 18:52:31 +0000

The flavour of this salsa is AMAZING, however we found it very salty. Next time I will cut the salt to 1/4 cup. Thank you for the recipe!!

By: iloveafarmer

iloveafarmer — Sat, 03 Sep 2011 20:56:02 +0000

Just got done making this year’s salsa, and I made a couple of changes that I thought I’d let you know about. I didn’t seed any of the jalapenos, just stemmed them and chopped them up and it’s a nice, mild-to-medium heat, not at all overwhelming. I also made a mistake (a good one!) and added 2-6oz cans of tomato paste instead of one, it’s made the salsa nice and thick without being too tomato-y. My husband says it’s the best I’ve made so far. I’m updating the recipe to reflect the changes.

By: iloveafarmer

iloveafarmer — Sat, 21 May 2011 00:11:35 +0000

Lark, sorry I didn’t see your question sooner! I’ve had the same issues. Jalapenos seem to be tricky, some are so hot and others might as well be bell peppers with the amount of heat they have. I have taken to not seeding my jalapenos at all, just take off the stems and chop them up. I’ll have some batches that are fairly hot while others are more mild. If you’re going for heat, you may have to substitute with a hotter pepper since jalapenos are kind of iffy.

By: senoritabonita

senoritabonita — Fri, 01 Apr 2011 16:26:31 +0000

I made a mini batch of this last year, and have enjoyed it all year long. It’s so good!
I’m growing a little garden this year so I will have tomatoes and peppers to make this.

By: sparkylarky

sparkylarky — Wed, 02 Feb 2011 01:37:59 +0000

I had canned salsa before…..but it seemed to me the “heat” of the salsa cooked out. I was so upset.

What do you suggest?

By: kimapelli

kimapelli — Sun, 29 Aug 2010 15:39:52 +0000

Great recipe! If you’re from Canada and you know President’s Choice Mild Salsa, this tastes just like it….only better. This is only salsa I will be eating from now on.

By: katiesperk

katiesperk — Tue, 15 Jun 2010 18:25:16 +0000

How many quarts would this roughly make? I am new to this and I have been undershooting lately! This recipe sounds delicious!

By: iloveafarmer

iloveafarmer — Fri, 14 May 2010 03:35:04 +0000

I don’t think it would hurt to process a pint jar for 20 minutes. Better safe than sorry when canning.