Reviewed: Sep. 8, 2009

We changed it up a bit, to suit what we had on hand, but the end result was the best salsa I have ever had! We ate about 4 batches of it one day, and canned it the next. I haven't tried it canned yet, but fresh, it is excellent. We used some finely diced jalepeno, as we didn't have serranos, and we added a couple cloves of minced fresh garlic. Mmm, thinking about this one is making me hungry!

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busy mom of 5

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Reviewed: Sep. 7, 2009

My husband loved this salsa, it was very easy to make.

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beth

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Reviewed: Sep. 7, 2009

I use one jalapeno, not five serranos. It made a very nice pico de gallo for tacos, but I don't think it would be that great as a salsa for chips. It was quite watery, and I even seeded my tomatoes. But, I think it made a nice, fresh addition to my taco night.

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cooks4forty

Cooking Level: Expert

Living In: Stoughton, Wisconsin, USA

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Reviewed: Sep. 5, 2009

Excellent salsa recipe! Much much better than a store bought salsa.

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koneill

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Reviewed: Sep. 4, 2009

mine turned out as beautiful as the picture. I only used one jalapeno and it is hot enough. thank you

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viva

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Reviewed: Sep. 3, 2009

I used 2 peppers partially seeded. It was really hot. Also after I blended it, it was green/tan! I guess my tomatoes weren't ripe enough. Next time I'll use 1 pepper fully seeded and add a Tbsp of Tomato paste for color

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becky

Cooking Level: Beginning

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Reviewed: Sep. 2, 2009

This salsa is so good, but it's even better the second day. After the flavors in the salsa have had a chance to marinate the peppers become more mellow and the lime becomes more noticeable. I cut down the peppers, as suggested by previous reviewers, but it's really just personal preference. I have not tried this with lemon juice, but give how pronounced the lime taste was on the second day... I'd recommend sticking to lime.

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Kaleb's Mommy

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Reviewed: Sep. 2, 2009

In Mexico they add water to chopped salsa like this recipe. It's quite unique and adds a refreshing and delicious liquid to the salsa. Can also add cumin or celery salt.

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happywifey

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Reviewed: Sep. 1, 2009

I made this today with two tomatoes (all I had),a sweet red bell pepper,diced red onions, garlic vinegar and at first I really didn't know what to think of it but the salsa grew on you and I made it with shrimp fajitas from this site. Made a scrumptous meal!

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Ladybugcook

Cooking Level: Intermediate

Home Town: Hornbeck, Louisiana, USA

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Reviewed: Sep. 1, 2009

Excellent salsa. I make it all the time.

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pizza lover

Cooking Level: Intermediate

Home Town: Palatine, Illinois, USA

Living In: Hoffman Estates, Illinois, USA

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Reviewed: Sep. 1, 2009

Great call using serrano peppers instead of jalapeno: they are hotter but have a distinctive taste. Please do remove seeds and ribs. If unsure as to hotness, reserve some for adding later. Learned how to make this pico de gallo while living in a small Mexican village. Most locals made this daily sometimes roasting the tomatoes--different flavor but unnecessary imho. We love the chunky, crunchy nature so drain whatever type of fresh tomatoes, reserve juice if you prefer saucier version. I use more cilantro and onion and no salt. Fav use is over homemade pinto beans (easy, cheap, good protein, not fried) topped with any crumbly Mexican cheese.

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pc

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Reviewed: Sep. 1, 2009

I make this in my Vita Mix, only I use one jalapeno pepper and lemon juice, not lime. We have this over a crock pot of pinto beans that have been cooking all day. Delicious when scooped up with tortilla chip scoops.

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HARDROCKGIRL777

Cooking Level: Intermediate

Home Town: Yorba Linda, California, USA

Living In: Mechanicsville, Virginia, USA

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Reviewed: Sep. 1, 2009

easy and very tasty! we also added 1 clove garlic.

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pjcookin

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Reviewed: Sep. 1, 2009

I made this salsa w/ fresh tomatoes out of my garden and it was wonderful! I also used some fresh bananna peppers. I did not use 5!! serrano peppers, I only used 1 and it could of used 1 more for additional heat. But it was a great starter recipe to add things to. It is a little juicy/runny but I like mine that way. REVISED: I made this a second time thinking I was going to make it hotter, and added 2 more peppers...Not hot enough. I believe this 5 pepper deal depends on how BIG your tomatoes are. I used 3 LARGE GERMAN JOHNSON tomatoes and they were huge, so I believe the bigger the tomatoes, the more peppers needed. 3 German Johnsons were way too much for 3 peppers, could of used the 5.

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KARPOWELL

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Reviewed: Sep. 1, 2009

Oooh I love fresh salsa recipes!! This one was really good! But be careful with the serrano peppers they're really hot! I only added one and it still had some kick. Thanks for the recipe! =)

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eileen

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Queens, New York, USA

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Reviewed: Sep. 1, 2009

I've been making a variation of this recipe for a couple of years now. I received the original recipe from my friend whose mother in law is spanish. I add garlic and a little bit of diced green peppers, pepper, and cumin (or cumin seeds). I've also used bottled lemon juice if I do not have fresh limes on hand. Do not add the seeds if you don't want it hot. I sometimes use jalapenos in place of serrano's (I have them on hand a lot) - don't use the seeds in them either unless you want hot! She also taught me that if you have any left over that's been sitting for a few days (or have "mealy" tomatoes) you can fry it up in a pan, put it in a jar in the fridge til it cools and it will get a consistency of a store bought jar of salsa. I've only done that once or twice because we rarely have any leftover - but it's equally as good! Thanks for sharing - I always have people asking me for the recipe and I actually don't have it wrote down anymore as I just make it by eyeing...now I can point them to your recipe. Fabulous! Thanks!

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Sides Family

Cooking Level: Intermediate

Home Town: Johannesburg, Michigan, USA

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Reviewed: Aug. 31, 2009

Yum! Simple and delicious! Great for dipping, but also to add into burritos and tacos.

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Nani

Cooking Level: Beginning

Living In: Sacramento, California, USA

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Reviewed: Aug. 31, 2009

Great recipe - I added some chopped garlic and used one chopped Jalapeno in place of the Serranos. My two girls gobbled this up!

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Missers

Cooking Level: Expert

Home Town: Elizabethtown, Pennsylvania, USA

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Reviewed: Aug. 30, 2009

Take the other reviewer's advice and cut the Serrano peppers back to two! Five is insane. Two was plenty hot for us and my hubby likes his salsa spicy. I also added one chopped clove garlic. Excellent.

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Gr8typist

Cooking Level: Expert

Living In: Kansas City, Missouri, USA

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Reviewed: Aug. 28, 2009

Excellent and easy. I also added 2 cloves of garlic. I didn't have any serrano chilies so I added one red cherry pepper chopped up and included the seeds to give it a kick. It's still not too spicy but very good!

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