Homemade breadcrumbs: cut 1/2 loaf of french bread into 1 inch cubes, toast in oven under the broiler for a few minutes, then food process them until fine. I also followed the suggestion of reducing the amount of butter in the sauce and adding chicken stock which still left the sauce buttery and delicious but not too greasy. This is definetly a keeper. Thanks for sharing!

Reviewed On: Dec. 14, 2009

MUST HAVE GARLIC, then it's the perfect salsa. Also, I put all in a blender so I don't have to do as much chopping. I only added 2-3 peppers with seeds, but we like it REALLY hot. I think 5 would be almost unedible. If it gets too runny I drain out a little juice with a seive, but only right before I serve so the flavors have time to pick up all that lime juice.

Reviewed On: May 24, 2009

I add a little more Italian Dressing, a little less mayo in the sauce to make it a lighter tasting dish.

Reviewed On: May 24, 2009