Reviewed: Oct. 16, 2009

I made this via the original recipe and then made a few of my own changes. It was much better using just 1 jalapeno, no jicama, and using sweet onion instead of red onion. (It was still "warm" enough for my husband, but not too "hot" for me.) I have substituted regular tomatoes (de-seeded) for the romas and it turned out great as well. I usually just seed the jalapeno then throw everything in the food processor together instead of cutting everything up to save time.

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oparks

Cooking Level: Intermediate

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Reviewed: Oct. 2, 2009

WAY too much jalapenos for me (maybe I was using giant/extra spicy jalapenos).

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SHAMUTHEKILLERWHALE

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Reviewed: Sep. 9, 2009

Very good, sweet & flavorful. I think I may leave some jalapeno seeds in next time to make it a little spicier. Added a can of black beans and kernel corn (both rinsed) and did not use jicama.

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Mama Ali

Cooking Level: Intermediate

Home Town: Oneida, New York, USA

Living In: Woburn, Massachusetts, USA

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Reviewed: Sep. 7, 2009

I used this recipe for a labor day party with fresh tomatoes from the garden. EXCELLENT! Everyone commented on it. I didn't have fresh jalapenos on hand - used them out of the can. Still amazing!

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KRRA21

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Reviewed: Sep. 3, 2009

This one is going in my recipe box. I had all the ingredients except jicama, but I had a baby zucchini that added some crunch and texture. I did drain my big red tomatoes while I cut up the other ingredients, and I think that helped keep the salsa from getting too watery. If you are concerned about that, use a can of tomato paste instead of the canned tomatoes. My husband gobbled it up on crusty fresh bread like bruschetta. Good thing I made extra!

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L. Phelps

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Reviewed: Aug. 25, 2009

This recipe was great! We followed directions as written, and we chopped all of our own ingredients, and it only took about 15 minutes to put together. The next day it is even better! Thanks so much for sharing this great recipe

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mandyj

Cooking Level: Intermediate

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Reviewed: Aug. 24, 2009

It was very good, except I felt like it was missing something. I had to use dried cilantro, because it's all I had on-hand. If I try it again, I will definitely use the fresh cilantro.

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S. Dice

Cooking Level: Intermediate

Home Town: Smithton, Missouri, USA

Living In: Pocahontas, Illinois, USA

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Reviewed: Aug. 15, 2009

I'm pretty set in my ways on how I make my salsa, but I saw this recipe a week ago and it's been on my mind since!! Today the husband and I went grocery shopping and decided to grab the ingrediants for this. I was a little hesitant at first because I have never had a jimaca before. The only thing I changed was I added everything in a blender on "chop" setting to keep the thickness of it. I took a chip and slowly dipped it in and WOW!! Very glad I gave this recipe a try!

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VRConner

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Reviewed: Jul. 22, 2009

I followed this almost to a tee, right up until it was time to add the can of tomatos/chilis. I decided to omit to stay with a truly fresh salsa, and it was wonderful! The lemon/lime juice gave it a tangy flavor and the cumin added a nice zip. I chopped each of the veggies SEPARATELY in a food processor to obtain the desired consistency for each ingredient and added it all to a bowl. The end result was a very coarse salsa that did not have a whole lot of liquid and I was pleasantly surprised. This was my first time using/tasting jimaca and it added a nice crunch. I made this for the heck of it this afternoon, had several friends stop by unexpectedly and it was gone in a short time. I wasn't sure what to expect when I served, but they loved it and I will make this recipe again (minus the Rotel!) after my next jalopeno harvest from the garden! Give it a try!!!!

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Julie

Cooking Level: Expert

Home Town: North Andover, Massachusetts, USA

Living In: Fuquay Varina, North Carolina, USA

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Reviewed: Jun. 13, 2009

This salsa was OK but not my favorite. This is more of a garden salsa than a spicy, vinegar salsa. I did make some changes though, so that could be the reason I wasn't a big fan. I was lazy the day I made it so I just tossed everything in a food processor and blended. Obviously the salsa turned out more thin than chunky by doing it that way. The salsa itself really didn't have any pizazz for me but I had 2 avocados I had to use up so I took half the recipe and bended it together with the avocados to make a sorta guacamole and now that was GOOOOD! I had to add a bit more salt but once I turned it into Guac, I couldn't stop eating it. I ran out of chips and was temped to just eat it with a spoon. I will use this as a "base" for guacamole again for sure and I may try making it again as written to see if it was chunkier if I'd like it better.

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jolley900

Cooking Level: Beginning

Home Town: Dayton, Ohio, USA

Living In: Chicago, Illinois, USA

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Reviewed: May 22, 2009

Loved it!

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Misty

Cooking Level: Intermediate

Home Town: South Amherst, Ohio, USA

Living In: Lake Jackson, Texas, USA

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Reviewed: Apr. 25, 2009

I made this for a picnic and everyone devoured it. They said they couldn't go back to jarred salsa and requested for the recipe. If you have an food chopper or processor, it cuts the prep time tremendously. Also, scooping out the tomato seeds and adding the jicama makes the salsa not so watery.

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Maria

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Reviewed: Oct. 16, 2008

So yummy! I made this for a baby shower and it was a huge hit! Mine didn't look as soupy as the picture. More chunky looking.

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Stephie454

Cooking Level: Intermediate

Home Town: New Baltimore, Pennsylvania, USA

Living In: Orange, Virginia, USA

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Reviewed: Jul. 7, 2008

OK, I made this and my husband made me make it again the next day. It was that good. Here's the only reason I didn't give it 5 stars.. the time! I used the vidalia onion chopper to save time and it still took almost an hour to make. I'd love to get this flavor in a 15 min recipe. I only used 2 jalapeno peppers instead of the 3. Also, thought it was odd to have such fresh ingredients and then add the one can of tomato & chillies...

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Diane

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Reviewed: May 24, 2008

I've made this 3 times and every time it turns out great! Thank you for this recipe--it's turned me off of store-bought salsa.

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Copper

Cooking Level: Intermediate

Home Town: Norman, Oklahoma, USA

Living In: Tulsa, Oklahoma, USA

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Reviewed: Feb. 27, 2008

This salsa is awesome. The fresh cilantro is to die for, and the jicama really does make the difference. I will make this over and over as it is easy and wonderful. THANKS for the great recipe!

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Lisa F.

Cooking Level: Intermediate

Living In: Wellsburg, West Virginia, USA

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Reviewed: Feb. 20, 2008

Excellent salsa, very fresh and authentic

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Sherry

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