Wonderful Salsa

From: racceber

On Apr 26, 2008

I quartered the recipe and made a mistake with the salt (I'm not used to cup measuring) but apart from that it was very nice indeed.

From: Chef #626462

On Apr 5, 2008

This is the best salsa I've had. I've made three batches and given some to friends who say same thing.

From: Allie

On Sep 27, 2001

This is an exceptional recipe for a canned salsa. My only change was to lessen the sugar. If your tomatoes are fairly sweet (home-grown, off the vine) you really don't need sugar. My family isn't in to HOT, but we didn't find this recipe hot at all - even when made exactly as given. Very mild, but with a little zip. ADDED NOTE: After I drained all the juices off the vegetables, I canned that separately as vegetable broth for soups later. it had a nice "zippy" flavor that will enhance winter soups.

From: Debbie Dixon

On Oct 3, 2001

This is the best. I've made two batches and used Cherry Tomatoes from my garden. For the second batch, I added one extra teaspoon of Cumin and a little more hot peppers to make it hotter, more like a Medium hot. I also froze the salsa instead of canning it and used the Gladware containers. I had read a warning from the Cooperative Extension not to can salsa because the vegetables in it make it unsafe to can. I will make this salsa for years to come.