Salsa

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The first time I made the salsa, I used only 2 chopped jalopenos. I didn't want it to be too hot but even though it tasted good, it wasn't hot enough.
Got more jalopenos and dry ancho chiles this time and wow it is so much better!
WTG AB!

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I made this the other day for a party and everyone asked for the recipe. This is a hit for sure.

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This a great recipe for a basic salsa and, you can mix it up the way you like it. Not hot, hot, in-between, or REALLY hot by adding a habenaro or 2! GOOD EATS INDEED!

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Great Recipe, easy with great taste. You can't beat that

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It was good salsa, but it was also quite a bit of work to make. Good practice for knife skills, though.

DON'T USE WHITE ONION!

I substituted white onion because that was what I had on hand. It almost ruined the batch. The onion completely overpowered the salsa. I still ate a ton of it, despite the strong onion flavor -- it was so good it almost made up for my blunder.

I am definitely making this again, and with red onion like the recipe calls for!

Not as tomatoey as I'm used to. I may add more tomatoes next time.

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I make this using the recipe as a basic guideline and i tweek it a little every time. I think this beats anything you can find in a jar and it is better than most Mexican places too.

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I like the fact that this is simple and the flavor is great. I feel Roma tomatoes were a good choice. Also, I liked the flexability for one's own taste. However, could have been a little hotter.

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This salsa can be as chunky or as loose as you like it. I puree half the tomatoes in a food processor and chop the rest. That's what makes this recipe so great- the versatility. You can add or subtract just about any item to tweak it to your palate. I made a big batch of this with some warm tortilla chips. My husband and I gobbled up so much, it became our dinner!

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The entire family enjoyed.

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This is better than any "homemade" salsa I've ever purchased! For best results, let it sit for at least 24 hours and you patience will be well rewarded!