Salsa

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If you have never made homemade salsa before, this is a good place to start. Salsa is very good but makes a huge batch. Cut it down or serve to a large croud before it goes bad.

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This is some of the best salsa my co-workers have ever tasted have made it 3 times now and just keeps getting better.

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Had a great flavor, but wasn't hot enough. I did make a couple of changes: I couldn't find ancho chiles in my store, so I substituted hot green chiles and I used the 4 jalapenos straight up. I also added a habanero pepper just to boost the strength. For whatever reason, on a heat factor of 1 to 10, it came out like a 2. I'll have to try this again with the right ingredients I guess. Other than that, still very tasty.

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Very good salsa but not worth all the slicing and dicing.

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First of all, Jalape?os are gringo chiles with a rather nasty flavor. If you want a good chile, use a couple of Serrano peppers instead. Much better flavor, but a bit hotter than the Jalapeno, so take that into account, especially when deciding whether or not to remove the seeds.

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My first attempt at homemade salsa (for a Cinco de Mayo party was a smashing success. I opted for 1 minced jalepeno and 1 roasted jalepeno and left out the ancho chile and the chili powder (I was out- I may have tossed in some cayenne, but I can't remember now. I don't know that I roasted the jalepeno properly, as I don't have the kind of stove Alton has, but I used the broiler.

Everyone LOVED the salsa. It had a good bit of kick, although not too hot for the weenies of our bunch. Even the heat-lovers raved about the flavor.

For those who feel this doesn't have enough tomato flavor, think about the size of the tomatoes you use. I bought what was available and they were the biggest roma tomatoes I've ever seen- and I had plenty of tomato-y goodness.

Thanks Alton, I think this will be one of my standing party dishes.

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very good & really easy

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The best thing about this recipe is the kind of heat it contains. It is a heat that you don't immediately register as being high. My first impression on my first bite was, "Yes! I successfully made my first real salsa." Then I thought, "I prefer a more tomato-ey (in the deep direction of sundried tomatoes or tomato paste, not raw tomatoes flavor." But then I noticed a wonderful heat creeping up that outweighed whatever I thought was missing. Yes, I may alter this a little to achieve more of what I do want. But I will include his same chilis in future variations. This is a great level of heat that goes from mild to medium. And it is not an acid hot like a store-bought super hot.

The flavor will grow on you. The more you eat it, the more you will like it.

One thing I did differently. I have neither a gas range nor the apparatus he had for the oven. I roasted my jalapenos on a cookie sheet under the broiler and it worked nicely. It took about a half hour. Don't forget to turn them!

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I was looking for a good salsa recipe. Good eats indeed :

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I've made this recipie, more or less exactly as described, on 4 occasions for partys. Everybody seems to enjoy it. Its not too for the people that done appreciate the spicy, but lively enough for people with mreo adventurous tastes. Cutting out the Chili membranes as described in the show really cut back the heat while retaining good flavors.

I think the time estimates are a little optimistic, it takes me about a hour to get a batch in the bowl.

I found the flavor peeks with about 8 or 12 hours of rest. Less than that it still tastes good, but the flavors aren't well melded. More than 24 hours and it looses the fresh tomato tastes. its still Good Eats but not as good as it was.