Reviewed: May 16, 2009

this recipe was amazing. I brought it to our mothers day get together and everyone raved over it...hit of the party!!

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Reviewed: Apr. 2, 2009

Made this today, and it was not only delicious, but quick and easy to make. Taste more like pica de gallo, which is basically a fresh/raw salsa. I doubled the recipe to make 40 servings, and ended up with 2 quart jars full. I took others advice and used the juice of one lemon - about 1/4 cup (no limes on hand), instead of the half cup the recipe called for. Seasoned with kosher salt. We like ours somewhat thick & chunky, so with an immersion blender pulsed the veggies until our desired consistency was reached. Hubby and I ate half of a one quart jar tonight. I can only imagine this will improve over the next few days as the flavors merge. A definite keeper!

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cocoaro

Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA

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Reviewed: Mar. 29, 2009

Too much lime juice. It took over the entire dish. I think I would have liked the salsa if it weren't for that. I will try making this again but definitely cutting back on the lime juice.

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K-Dub

Cooking Level: Intermediate

Living In: Simi Valley, California, USA

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Reviewed: Sep. 18, 2008

My family loved this. Next time I will add more jalapeno. Used fresh cilantro and more was better. My use baked chips instead for healthy swap.

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CARR

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Reviewed: Jul. 21, 2008

This was a last minute put together appetizer. Wow, the whole family inhaled this mixture in 1/2 hour. I did not even have cilantro to add- so I will make sure to have that on hand next time I make it. Also, I chopped my avocado too large- smaller is better. Very tasty and satisfying. Everyone was using it to put on their burgers and chicken after they had dipped into it with the chips. I will make it one of my basic recipes.

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LeeB

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Litchfield, Connecticut, USA

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Reviewed: May 5, 2008

This was great! I made it for a salsa contest and won first place! The only thing I changed was omitting the red pepper and I definitely reccommend cilantro not parsley. The other change I made was mixing all the ingredients the night before and adding the avocado last minute. Letting it sit over night allows the flavors to blend and adds a little moisture. Enjoy!

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nataliec

Living In: Anchorage, Alaska, USA

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Reviewed: Apr. 7, 2008

This is the way we like our guacamole now. I skipped the sweet peppers. Put minced garlic and lots more cilantro, as we love it. We had it on tostadas tonight.

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SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

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Reviewed: Mar. 30, 2008

This tasted awesome - it looked a little mushy because I don't like big chunks of avocado but the taste was great. You probably would want to double the batch, though. Three people finished it off within 5 minutes.

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Vicki

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Reviewed: Mar. 9, 2008

This was absolutely awesome. We substituted the Jalapeno pepper with Habanero pepper and did not have any cilantro on-hand or roasted red peppers. We could not stop eating this.

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TUKHASA

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Reviewed: Nov. 16, 2007

Great recipe! I made some alterations on different occassions making it. Another review said that it was very forgiving and that is true. I just start chopping and throw everything together. I'll add lemon or lime juice, whichever I have on hand. Sometimes I'll add corn, different coloured peppers, yellow tomatoes, and whatever I have that I think goes well with salsa-like recipes. If you don't have lemon or lime you can add a little vinegar. Salsa isn't an exact recipe kinda thing, so just have fun and create something delicious!

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