I made it last year. Have a lot of hot food fans in my life, so figured they would enjoy it. I was afraid to try it, as is has equal parts tomatoes and jalapenos, but I finally did, and it was good - not as hot as I anticipated. My BF and brother really liked it, said it could even be hotter. I would go for it - doesn't make too much, and from my recollection, was one of the easier salsas to make :)

Last year was the first time I grew tomatillos and I was surprised at how sweet the ones I grew were! Last year's tomatillo salsa turned out a bit too sweet for me. This year the tomatillos are more on what must be the 'normal' side - a bit tart. I made 6 pints of the Tomatillo Salsa out of BBB. Last year I discovered that the lime juice was too overpowering for me, so this year for the triple batch, I used the called for amount of vinegar, but I used only one- quarter cup lime juice and replaced the other one-half cup with lemon juice. Still had tomatillos and wanted a salsa with more peppers/onions in it, so I made the Zesty Salsa out of BBB as a guideline, and substituted the tomatillos for the tomatoes. Not usually being too fond of sweet tomatillo/tomato salsas - nor cider vinegar in my salsas, I used half white and half cider. I also added 1.5 tsp. smoky paprika powder for a bit of a difference. Hubby and I both think it turned out very tasty and is now one of our favorites! I'm glad that I still have some tomato salsa left from the crop of tomatoes we got last year. Tomatoes did lousy here this year, and right now they are being covered at night to protect them from frost. Maybe some will get enough of a blush to pick and ripen, but I'm not counting on it

Tadpole's Salsa 28.8 oz can whole tomatoes 6 oz. can pickled jalapenos, seeded (or about 6 large) 1 or 2 cloves garlic 1/2 tsp. lime juice salt and pepper to taste Puree garlic in food processor until minced. Follow with the remainder of the ingredients and process until fairly smooth. That's it!!! Tadpole added..."Make the recipe above and try it before you decide to improve on it with onion, cilantro etc...The only extra I add is about 1/2 tsp celery salt. The kids and their friends devour this and it's a giant hit with the teachers at school." *** Besides chips, tacos, etc., we like salsa on eggs or quiche. Some T&T recipes: Slow-Cooked Stuffed Peppers From: Taste of Home Ingredients * 4 medium sweet red peppers * 1 can (15 ounces) black beans, rinsed and drained * 1 cup (4 ounces) shredded pepper Jack cheese * 3/4 cup salsa * 1 small onion, chopped * 1/2 cup frozen corn * 1/3 cup uncooked converted long grain rice * 1-1/4 teaspoons chili powder * 1/2 teaspoon ground cumin * Reduced-fat sour cream, optional Directions * Cut tops off peppers and remove seeds; set aside. In a large bowl, combine the beans, cheese, salsa, onion, corn, rice, chili powder and cumin; spoon into peppers. Place in a 5-qt. slow cooker coated with cooking spray. * Cover and cook on low for 3-4 hours or until peppers are tender and filling is heated through. Serve with sour cream if desired. Yield: 4 servings. *** Mexican Chicken Ingredients 6 skinless, boneless chicken breast halves 1 (16 ounce) jar salsa 1 large red bell pepper, chopped 2 tablespoons ground cumin 2 tablespoons lemon juice 2 tablespoons chili powder 3 cloves crushed garlic 2 (15 ounce) cans black beans, rinsed and drained Directions Preheat oven to 400 degrees F (205 degrees C). Arrange the chicken pieces in a 3 quart casserole dish or a 9x13 inch baking dish. Combine the salsa, red bell pepper, cumin, lemon juice, chili powder and garlic. Pour the mixture over the chicken. Pour the black beans on top and cover. Bake in the preheated oven for 1 to 1 1/2 hours. Serve with rice if desired. *** Quick and Yummy Chicken 4 boneless, skinless chicken breasts 1/2 cup mayonnaise 1/4 cup salsa 1 tsp. chili powder Preheat broiler. Mix mayo, salsa and chili powder. Stir in chicken to coat. Broil 5 minutes on each side. (If you do these in the Foreman grill they only take about 5 minutes.) *** Tortellini Salsa Soup 28 oz chicken broth 32 oz mild salsa 9 oz package fresh cheese tortellini 2 cups fresh spinach leaves torn 16 oz can of kidney beans drained 1 cup fresh mushrooms sliced Topping: Parmesan cheese and tortilla chips Heat chicken broth in 4 qt soup/stew pan. Add cheese tortellini and bring to a boil. Add mushrooms and let simmer for 4 minutes. Add salsa and let simmer 4 more minutes. Stir in kidney beans and spinach and simmer for 2 minutes. Top each bowl with crushed tortilla chips and Parmesan cheese.

Nicole, I took the time to type it out. It might be a bit bigger then you want, but it's not too hard to scale down. I'll put the amounts that I used for a 7 Pint size batch when I made it. Lori's Killer Salsa (that's my name for it) Lori's Salsa original size for 14 quarts! 1 bushel tomatoes 1 doz large onions 1 doz large Bell Peppers 1 doz anaheim peppers couple jalapeno peppers 1 cup sugar 1/2 cup salt Mash tomatoes in big pot - chop and add other ingred. Boil on Med (don't scorch) Boil 5 min. Put in jars - seal - Water Bath canner 15 - 20 min ________________________________________________ Smaller batch: about 20 tomatoes 1 large onion 2 large Bell Peppers 2 large anaheim peppers -- I didn't use Jalapenos 1/4 cup sugar 1 T. salt