Reviewed: Sep. 22, 2007

I'd never made salsa before trying this recipe, but my husband misses "real" california/mexican food and I thought it would be a nice treat for him. He said it was the best salsa he'd ever had. I thought he was kidding me considering he's likely had many different salsas being from california and salsa being served with nearly everything. Have made it twice now over a couple of weeks and it will be a staple in our home! Yummy!

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LUCYFROG

Cooking Level: Intermediate

Living In: Hamilton, Ontario, Canada

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Reviewed: Sep. 15, 2007

After going to Puerto Vallarta Mexico, I came back looking for a simalar recipe for fresh salsa, after going to the farmer's market and using fresh ingredients, I think this is better than the stuff in Mexico. Great Hit, went over well with everyone. I also added some seeded purple pequin peppers, I cut back on the cilantro. Even better the 2nd day when flavors were allowed to blend over night. EXCELLENT!

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Annie

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Reviewed: Sep. 9, 2007

best with fresh garden tomatoes! it's more of a pico de gallo which is my favorite kind of fresh salsa if you want jar salsa buy it if you want fresh from the garden healthy and great taste this is for you.

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RAYEFACE

Cooking Level: Intermediate

Living In: Tulsa, Oklahoma, USA

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Reviewed: Aug. 24, 2007

Very tasty! I did not use the full amount of cilantro called for. It was eaten over a period of 3 days and was as good the last day as it was the first.

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Kristy

Home Town: Eagan, Minnesota, USA

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Reviewed: Jul. 2, 2007

This was OK but somehow the flavor wasn't quite what I was looking for. I LOVE cilantro, but this actually had too much for me. I would reduce it to 1/4 c next time. I tried adding cumin and a little vinegar to try and help the flavor, but it still didn't do it for me. Sorry, I'll keep looking!

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WITZKEN

Cooking Level: Intermediate

Living In: New Hope, Minnesota, USA

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Reviewed: May 26, 2007

Sorry, this wasn't my favourite:( I had high expectations and thought it would get better after sitting in the refrigerator but it just wasn't the case. I guess you either love cilantro or hate it. Having never used fresh I know I'm in the latter. Besides which, the salsa just seemed to fall all over the place, needed something to bind it all together. Yes, it was like a brushetta (which i love) but i didn't want brushetta, i wanted salsa to dip my chips in!! If you're looking for something similar to that in a jar this is not for you (or me)!

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Allison

Cooking Level: Intermediate

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Reviewed: Apr. 7, 2007

This was really good. I enjoyed it with blue corn chips.

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Susan

Cooking Level: Intermediate

Living In: East Greenwich, Rhode Island, USA

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Reviewed: Mar. 5, 2007

My first attempt at this wasn't the best. As others have said, the cilantro was too over-powering. Also the tomatoes in the stores this time of year are seriously lacking in flavor. The second time I made it I added about 1 1/2 cups of canned crushed tomatoes, 2 TBSP. of white vinegar, cut the cilantro to 1/4 cup and used 1/2 of a green pepper. I also added about 2-3 tsp. of sugar (or to taste). My husband and I loved it!!

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SAUNLEASHED

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Reviewed: Mar. 2, 2007

This would be a 5 star recipe had I used lemon instead of lime. Being from California I had never heard of anyone using lime in thier salsa but found two recipes that used it and tried it. It was okay the first day but the next day the lime was terrible in the salsa. I really reccomend using lemon and this would be a perfect fresh salsa. I used canned tomatoes, will use lemon next time and threw it in the blender with some extra chopped garlic cloves.

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MANDENICOL

Cooking Level: Expert

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Reviewed: Jan. 17, 2007

delicious!!!

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robyn

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Reviewed: Jan. 9, 2007

The cilantro is seriously overbearing. It does take a really long time to prepare due to the enormous amount of chopping.

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baberuth1

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Reviewed: Dec. 26, 2006

It can be tailored to your liking. My favorite salsa recipe so far.

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Pazko

Cooking Level: Intermediate

Home Town: Taytay, Rizal, Philippines

Living In: North Vancouver, British Columbia, Canada

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Reviewed: Nov. 12, 2006

I'm giving this a 5 star rating, but so much depends on the flavor of the tomatoes. The first time I made it, everyone raved. The tomato flavor was excellent that time. The second time, it was good, but the tomatoes were not as flavorfull. This recipe for "cruda" style salsa is overall great ... a fresh, envigorating taste experience.

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DocDotCom

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Reviewed: Nov. 11, 2006

I had never made salsa before this recipe. I took advice from previous entries and added black beans, corn, sugar,cumin and white wine vinegar. It had a good taste, tangy. I might not add the black beans next time.

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Veronica

Cooking Level: Intermediate

Home Town: Greenfield, Indiana, USA

Living In: Cape Coral, Florida, USA

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Reviewed: Aug. 23, 2006

This Salsa turned out GREAT!! I did add a fresh green bell pepper from our garden and used 6 tomatoes. I only used a 1/4 cup of cilantro, to make it to my familiys' taste. Thanks for the recipe!

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Renee

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Reviewed: Aug. 23, 2006

Very good salsa. Next time I'll use my food processor so it's more finely chopped, but it had a good taste. Also it was a great way to use up some of the tomatoes and jalapenos from my garden.

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DANIELLE BEATTY

Cooking Level: Expert

Home Town: Davenport, Iowa, USA

Living In: Ankeny, Iowa, USA

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Reviewed: Jul. 17, 2006

As written I would have to give this a four but I added some stuff that I thought brought it up to 5*s. I used 7 roma tomatos (pureed 2 of them), used a whole vidila onion, added 1 c. of corn & 1 c. of black beans (drained & rinsed), I didn't seed the jalapeno & I also added one habanero (I did seed it). At the end, hubby & I argued as to whether it needed a bit of sugar or vinegar, I won the arguement & we added 1 tbp. plus 1 tsp. of white wine vinegar... this really helped bind the flavors together & strangely enough, seemed to add the bit of sweetness my hubby thought it needed. I think we may have just made the best salsa ever!

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Jul. 11, 2006

This salsa is absolutely wonderful! I had fresh salsa when I was a kid and ever since then the canned stuff in the store just didn't taste as good. I was thrilled when I found this recipe. I use fresh vegetables out of my garden. I use two cloves of garlic instead of three. I also add the jalapeno pepper 1 tsp at a time after the first initial two tsps. I like it hot enough just to notice that the chile pepper is there, but not hot enough to have to have a glass of ice water on hand. Thanks for the great recipe!

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tim4kstate

Cooking Level: Beginning

Living In: Kingman, Kansas, USA

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Reviewed: Jun. 29, 2006

This is great. I scaled down a bit using 3 tomatoes, 1 clove of garlic (don't care for strong raw garlic taste), 1/4 red onion for colour, 1 jalapeno, kept the lime juice the same and added 1/2 tsp sweetener for contrast. Also added a pinch of cumin. Would try with finely diced deseeded cucmber next time. Thank you for sharing!

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Nic in the UK

Cooking Level: Intermediate

Living In: Macclesfield, Cheshire, England, U.K.

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Reviewed: Jun. 18, 2006

Outstanding recipe. It didn't have a strong flavor, but we added a bit more hot pepper. I loved how well the flavors blended together, we ate the whole batch right away and had to make it again!

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SUZANNY

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Fresh California Salsa

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