Reviewed: Jun. 15, 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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Reviewer:

jolley900

Cooking Level: Beginning

Home Town: Dayton, Ohio, USA

Living In: Chicago, Illinois, USA

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Reviewed: May 25, 2009

Loved it!

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Misty

Cooking Level: Expert

Home Town: South Amherst, Ohio, USA

Living In: Lake Jackson, Texas, USA

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Reviewed: Apr. 27, 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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Reviewer:

Copper

Cooking Level: Beginning

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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