I used twice the amount of shrimp, and would even add more, I think, just because I really like shrimp. Also, I used a little more chili powder to up the kick. I don't think I've ever had anything quite like this before, and we loved the mix of fruity and spicy. Awesome recipe--thank you!

Reviewed On: Jul. 13, 2007

I just made the chicken portion of this recipe and served it with some pasta--delicious! I used a little more oil and vinegar to really coat the chicken and marinated it for an hour. When it was fresh off the grill, I melted some grated gouda cheese over it as well, per the other reviewers, but truthfully, I think it would have been just as great without it. This is cheap, easy, and fabulous--will definitely make again!

Reviewed On: Apr. 29, 2007

This chili is the perfect level of spicy for most palates if you use medium salsa and medium taco sauce. Tobasco or other seasoning can be added to individual servings for those who like it even hotter.

Reviewed On: Feb. 20, 2007