345 Reviews of Wonderful Salsa

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.

From: Lynne Schweller

On Oct 2, 2001

This is an excellent recipe but our tastes are for a slightly hotter salsa. To the basic recipe I added 1 to 3 hot peppers (habeneros or chili peppers) increased the cumin 1/2 to 1 teaspoon and added cilantro.

From: debbie4

On Aug 10, 2001

We loved this recipe. My husband and daughter ate 1 quart the first day. We added 1/4 cup of cilantro to it.

From: Anne Wilbur

On Nov 1, 2001

I have been looking for a salsa recipe to can and tried this one. I was a little skeptical with the tomato sauce and paste but it is great!! Canned beautifully and I won a blue ribbon at the Deerfield Fair with it. Thanks!!

From: Kristie

On Aug 23, 2001

I've tried alot of salsa recipes over the years and have always searched for just the right one. Well I have finaly found it!!! This recipe for wonderful salsa is the best!!! I also add 1/4 cup fresh chopped cilantro right at the end of cooking. Thanks for the great recipe!

From: Donna M.

On Oct 11, 2006

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!

From: t

On Nov 14, 2001

awesome! take seeds out of jalapenos to make it milder, leave them in to make it hotter.

From: NW

On Sep 18, 2001

I have been looking for a salsa that not only had a good consistancy, but also kept its flavor after being canned. This recipe is it! It truly is Wonderful Salsa!

From: Mark Taylor

On Jan 4, 2002

This salsa tasted better than most found on supermarket shelves. I added some hot red chillies to give it an extra kick - deeelicious! Everybody loves it, including people who told me they are not big fans of homemade salsa. This one's a keeper.