I made this via the original recipe and then made a few of my own changes. It was much better using just 1 jalapeno, no jicama, and using sweet onion instead of red onion. (It was still "warm" enough for my husband, but not too "hot" for me.) I have substituted regular tomatoes (de-seeded) for the romas and it turned out great as well. I usually just seed the jalapeno then throw everything in the food processor together instead of cutting everything up to save time.

Reviewed On: Oct. 16, 2009

This recipe is awesome. So yummy. My mother and I used it to frost my daughter's princess birthday cake (2 bowl cakes stacked with Barb*e stuck in it). We used a candy thermometer and made sure the eggs were near room temp when we started. Not the most dense frosting in the world, but it held up fine for a 3-year old :-) It was stiff enough to make nice dress wrinkles as we frosted the cake. This was SO much better than store-bought frosting (bakery cakes or pre-made tubs)!

Reviewed On: Oct. 16, 2009

Wonderful, easy recipe. I have used pre-cooked chicken/turkey, doubled the recipe, and added a couple of cans of black beans. This recipe is also great for the slow cooker. Just throw in all the ingredients (meat pre-cooked) and let it go. Very tasty!

Reviewed On: Mar. 6, 2009