I do not know about other brands, but the original Vidalia Chop Wizzard works great on peppers and onions. You do have to quarter them first. I broke one trying to do carrots and it is not too good on tomatoes. My first was a gift when you had to order them from the tv ad. I have replaced twice and just get one from A. ETA: I guess I like it, because it is so quick with peppers and onions. . PS love the salsa. Have not had enough tomatoes to make lately. I had to give up gardening for awhile.

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!!!

What sort of "updated research" or "further testing" are you looking for? As with all the USDA tested and approved recipe instructions, once recipes are tested and approved, assuming the instructions are followed, then no further testing is required. Nor is any done unless some sort of problems are reported. There are no issues with this particular recipe except that some folks insist on modifying it. And given all the government funding cutbacks to USDA research likely even less will be available in the future. Dave

Katie, my friend, I was just thinking about you. I canned your French Onion soup over the weekend, and dehydrated some garlic wondered how and what you were doing. Still Librarian-ing? (Is that even a word? LOL) I do wonder when they are going to change the salsa rules enough that the recipe will no longer be "acceptable". I just keep upping the vinegar, bit by bit.... Annie