Mmmm, this recipe reminds me of the salsa of certain taquerias that were renowned for their salsa. As a true Californian, I frown on the other reviewers that suggest adding corn and black beans or avocado to this salsa (are you even from California?!). This salsa is certainly Californian cuisine. I'd recommend blending half of the ingredients in a food processor and mixing it with the rest of the chopped ingredients to obtain the consistently that you come to expect from most taquerias. I noticed that using half of a normal/small-sized jalepeño yields mild heat.
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Mmmm, this recipe reminds me of the salsa of certain taquerias that were renowned for their...