Comments on: Salsa roja (roasted red salsa)

By: Erin @ One Particular Kitchen

Erin @ One Particular Kitchen — Sat, 05 May 2012 17:51:12 +0000

I believe the consensus on here is that because this isn’t a canning-specific recipe with the appropriate acid requirements this recipe is better suited for pressure canning.

By: Erin @ One Particular Kitchen

Erin @ One Particular Kitchen — Sat, 05 May 2012 17:50:12 +0000

I’m pretty sure out of all these comments you’re the first one to say it wasn’t hot. Must be dud peppers!! Definitely can thin with a little tomato something.

By: Rachael@SimplyFreshCooking

Rachael@SimplyFreshCooking — Sat, 05 May 2012 17:48:47 +0000

Must.Make.Salsa.NOW.

By: Chuck

Chuck — Sat, 05 May 2012 17:17:03 +0000

If you really want to put a nice twist on this recipe, put the tomatoes, onions, garlic and pepers on a foil sheet and place in smoker for 3 hours, I use Pecan wood for a smooth smoke flavor. I cant keep the stuff in house..Plus, I also make and fry my own chips.

By: Joanne

Joanne — Tue, 24 Apr 2012 20:26:54 +0000

I made this salsa today and it was AMAZING!!! I used 10 lbs of Roma Tomatoes, 25 Large Serrano Chiles, 3 onions, 10 cloves of garlic, and (1) bunch of cilantro with only (1) tablespoon of salt. It was good, but something was missing ~ so I added (1) teaspoon of Cumin, (1/2) teaspoon of Coriander, and the juice of a lime. PERFECTION!!!

By: Debbie

Debbie — Mon, 23 Apr 2012 23:51:34 +0000

I used the same amount of Roma tomatoes as serrano’s, 20 of each and it wasn’t hot at all. Dud peppers? I’m trying jalapeños next time. Also, the consistency was too thick, can I add tomato juice or sauce to thin it?

By: Debbie

Debbie — Mon, 23 Apr 2012 23:46:14 +0000

Can you just add lime juice (instead of lemon juice) to the salsa and then can it, or does it have to be added directly to the jars?

By: Val

Val — Mon, 09 Apr 2012 00:47:05 +0000

You know what will push this right over the top into BEST SALSA IN THE UNIVERSE territory? A healthy sprinkle of Mexican oregano. Seriously. Tryyyyyy it.

By: Naterball

Naterball — Sun, 08 Apr 2012 23:52:38 +0000

making it right now! I am making a half batch to try it out! my house smells AMAZING right now!

By: Leslie

Leslie — Sun, 08 Apr 2012 08:31:31 +0000

Hi, This was my first time making salsa. Your photo jumped out at me initially because it is a “non chunky” salsa (i don’t like chunky salsa). I liked the idea of “roasting” as well because I don’t really like onions or peppers (fresh). WOWIE, this was so easy and is so delicious. I live in Northern Europe and therefore had to substitute the following:
Serrano Peppers = 2 fresh red peppers and some canned jalepenos.
Cilantro = fresh coriander leaves (tastes just the same…is it the same??)
OMG though, thanks thanks! I love your writing style by the way, your enthusiasm is so contagious, keep it up!!!!