Reviewed: May 7, 2012

wow....great stuff!

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Reviewer:

vicki

Reviewed: May 4, 2012

Just made this for a Salsa contest for Cinco de Mayo - and I took 2nd place! It is wonderful blend of flavors - worth 10 stars!!

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Reviewer:

dbodart

Reviewed: Apr. 16, 2012

This is so refreshingly good and healthy!!! Everytime I make this, I get numerous requests for the recipe. I eat this for breakfast too!! Super recipe - thank you!

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Reviewer:

angelstray61

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Cooking Level: Beginning

Living In: Simpsonville, South Carolina, USA

Reviewed: Oct. 9, 2011

I HATE fennel, until now. This is so good. I made it yesterday and I thought we would have it during football, but didn't break it out until now. Very, very good. Thanks for sharing. Glad I took a risk on this one.

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Reviewer:

SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

Reviewed: Aug. 3, 2011

I had fennel I got from the CSA program from a local farm. Having never used fennel before, I didn't know what to do with it until I came across this recipe. FANTASTIC! It's light, fresh, crisp and perfect for hot summer days! Everyone loved it and now they are even requesting I bring it to BBQ's! I used lime juice instead of lemon though, as I read in other reviews. We ate it with pita chips. I will definietly make this a summertime staple. :o)

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Reviewer:

Molly

Cooking Level: Intermediate

Reviewed: Apr. 4, 2011

Delicious!!!! I can see this will be a summer staple.

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Reviewer:

Scissor

Reviewed: Dec. 25, 2010

This is freakin awesome!!!!!!! Thank you, you wonderful women. It has changed my life!!!!!

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Reviewer:

ohforcrapsakes

Reviewed: Nov. 3, 2010

I belong to a farm share, of which we sometimes get fennel in our share. Having no idea what to do with my fennel, it said sadly in the back of the refrigerator. On a quest for salsa recipes (for all my tomatoes) I ran across this and gave it a try. Amazing! I've made it a couple of times for cookouts, with rave reviews from the guests. My only change is that I used fresh lime juice in place of lemon juice, and I left out the banana peppers.

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Reviewer:

whogroomer

Cooking Level: Expert

Home Town: Mahopac, New York, USA

Reviewed: Aug. 7, 2010

Surprisingly good. I added in a little tomatillo-jalepeno sauce my husband whipped up for something else, just to give it a little bite. Also a finely diced beet for color. We used it in a burrito and also in salad, and it added both flavor and crunch. I'm making it to hand out to friends. Didn't have avocados and didn't miss them. Not something I'd eat tons of, but definitely fun and different and tasty, and very easy. Nice change-of-pace and party dish.

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Reviewer:

finchwar

Cooking Level: Intermediate

Reviewed: Jul. 29, 2010

This salsa recipe is just so yummy and fresh for summer cooking! I had some fennel that I got from our local CSA that I needed to cook, so I found this recipe here - thanks so much for posting it! It is fresh tasting, a bit crunchy, and is great either with pita crisps or other semi-salty chips, OR even better served over grilled salmon or chicken! I added a bit of lime juice too, and added an additional avocado, and used a regular cucumber from the CSA too, and it was perfect! I think you could also add a little dijon mustard (1/4 t. or so) or a dash or two of green Tabasco to kick it up a bit... but otherwise, it's perfect as is! My semi-picky husband and 6-year-old daughter loved it too!

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