Reviews & Comments

I have been making this for years, and at times have added just a little sugar, it just gives it a little sweetness that adds a little extra from time to time, nice to change it up sometimes.

I also add yellow onion and a serrano. I chop the tomatoes, bell pepper and onion in an onion chopper to get the perfect little squares. To finely chop the jalapeno, serrano, garlic, and clilanto I use a food processor. Sqeeze some lime and add some salt... mmm!!! I can't show up to a bbq without this!

I've been making a similar recipe for years, but I use diced radishes instead of green bell pepper. I also prefer to puree some of my tomatoes. I would recommend that the ingredients not be added at the same time, otherwise the salsa will be brown. Green and red are opposites and create that color.

This salsa is wonderful! Will definatly make this again and again, Loved it!

Very similar to one I have been using for about 25 years except I make about 3 gallons at a time, don't use bell peppers and do use lime juice and lemon juice plus ground cumin which is a great thing to try if you haven't. To give you an idea of the scope, I use 15-20 jalapenas and grind everything but the green onions and cilantro which I chop in a food processor. I also grind 12-15 grinds of fresh black pepper. It will keep in the 'fridge about a month if you have put enough salt and lime/lemon juice in it. I always do the seasonings to taste with tortilla chips after I have ground/chopped everything else. Truest taste test in my opinion. Let it set over night to let the flavors meld. Best I have ever eaten. I have given gallons of it away and the recipe to at least 20 other people who have tried it.