Reviewed: Sep. 19, 2009

I don't know what happened, but I didn't care for this. The spice was perfect (subbed 5 serranos for 10 jalapenos, since I had serranos on hand). I think the vinegar is what turns me off from the recipe, even though there isn't much of it. I think next time I'd decrease the amount of vinegar, but that's my own personal preference, not the recipe's fault.

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{ Heidi }

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 19, 2008

This was SO good! I made this for my Spanish group's holiday party and it was demolished!

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Japancake

Cooking Level: Intermediate

Living In: Nashville, Tennessee, USA

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Reviewed: Oct. 12, 2008

This was a great with grilled steak. This was a nice alternative to salsa. And I didn't need to add any salt. it already had enough flavor to it. Recipe makes more of a party batch than a family batch.

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anniebet

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Reviewed: Jul. 12, 2008

OMG! This is a fantastic recipe. The sauce has the same taste as the sauce my Columbian friends make. A great tomato- less salsa, if you are staying away from tomatoes this summer. Eat it with everything.

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EJLOWN

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

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Reviewed: Jun. 24, 2008

This stuff is great on everything from chips to steak. I was worried about the excessive amount of jalapenos, but it wasn't too hot. I did tone down the zing of the peppers with some Spanish onion.

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BenIsTheMenace

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Reviewed: Jun. 23, 2007

I really enjoyed this. A good friend of mine is Columbian and offered this as a alternative to chimichurri. It has WAAY less fat than chimichurri and it tastes great. It is better to make it ahead of time though. That way the flavors have time to mix. I grilled a flank steak and used this on the steak after it was cooked. Thanks!

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