Reviewed: Mar. 20, 2012

This was just ok. First of all, the called for amount of habeneros was way too much - I don't know how anyone could have eaten the salsa with that much habenero. I used one and I thought at first we wouldn't be able to eat it it was so hot. I pureed some of the salsa and then deglazed the pan with some white balsamic and then threw the salsa in with the pan juices. That seemed to calm the heat down. I probably wouldn't make again.

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Reviewer:

archie8kitty

Reviewed: Aug. 17, 2011

Not enough flavor for my taste

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Reviewer:

Bruinlombard

Reviewed: Aug. 13, 2011

LOVED the Salsa!! I used a jalapeno instead and found it a perfect degree of heat and still maintain the flavor of the salsa. It was awesome with the chicken! This one is a keeper!!

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Reviewer:

wendyearwood

Cooking Level: Intermediate

Reviewed: Aug. 12, 2011

My! My! My!! Was this ever SO good! I was hesitant, though, with the combination of flavors, but my, my, my, do they ever work so good together!! I will be makIng this again. Made as directed, salsa, used 3 SEEDED SMALL habaneros in the salsa, marinated in the fridge for an hour and it was NOT too hot. Had a little kick but worked well with the sweetness of the sugar and plums and tang of the cilantro. Marinated the chicken breasts in the salt, pepper, and fresh minced rosemary for about 30 minutes, and since it was nice out, I had DH grill them instead of pan frying. Was a nice surprise taste for the both of us, he LOVED the salsa!! Did not make the rice or green beans but cooked an Uncled Bens boxed rice (Parmesean&Ramano) and sauted spinach in infused garlic olive oil. Made for a nice, healthy, and light, summer dinner!! Thank you so much, for posting this recipe!! It's a keeper!!

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Reviewer:

Meekocu

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

Living In: Denton, Texas, USA

Reviewed: Apr. 25, 2011

This was very good, minus the habanero peppers. I only added one and a half and the salsa was still way too hot and overpowered everything. Other than that, it tasted pretty good and I will probably try to make it again without the peppers!

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Reviewer:

DMcCartney

Cooking Level: Intermediate

Living In: Winchester, Massachusetts, USA

Reviewed: Oct. 3, 2010

Great recipe. But since I'm not suicidal, I nixed the three habaneros and just used a jalapeno.

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Reviewer:

LuvBoraBora

Reviewed: Mar. 1, 2010

I am actually reviewing only the salsa, which is outstanding and would go well with chicken (or pork) prepared any way.

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Reviewer:

Good EatNZ

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Yuba City, California, USA

Living In: Christchurch, Canterbury, New Zealand

Reviewed: Sep. 2, 2009

The salsa is to die for! We have a plum tree and like southwest spicy food. We made this recipe 3 times and also used the salsa on pork tenderloin. Muoy Bueno! We have made the salsa with serrano, habaneros and jalapenos and all are excellent. Guests loved it!

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Reviewer:

thezudes

Reviewed: Aug. 18, 2007

Delicious recipe!! I altered the plum salsa a little - used 1 1/2 jalapenos instead of habaneros and I also added the juice of 1/2 of a lime. It was excellent - and a little less spicy, although spicy enough. I cooked the chicken on our foreman with a glaze of melted butter and lime juice. I really loved this...although it wasn't my husband's favorite.

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