Reviewed: May 24, 2009

Awesome salsa! I used to live on the Mexican border and always miss the salsa fresca you could get down there (jarred stuff from grocery stores = gross). I add a clove or two of garlic to this and it is great! I gave it 4 stars instead of 5 because unless you like your salsa SCORCHINGLY hot you do NOT need that many Serrano chilies! I put in one jalapeno (seeds too) and it has heat but isn't unbearable.

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MSWORLD007

Cooking Level: Expert

Home Town: Kingston, Ontario, Canada

Living In: Halifax, Nova Scotia, Canada

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Reviewed: May 22, 2009

I know some of the other reviewers said there was to much liquid in the bowl with this salsa, I have found that if you seed the tomatoes it will cut down on the liquid quite a bit. Otherwise this is GREAT salsa, I get asked to make this and bring whenever we are invited to a party. Also do add the one clove of garlic it really makes it great.

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tanyaj122

Cooking Level: Intermediate

Home Town: Florence, Colorado, USA

Living In: Spring Hill, Florida, USA

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Reviewed: May 19, 2009

Was very good even without the peppers!!

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Christal

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Living In: Kansas City, Kansas, USA

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Reviewed: May 14, 2009

I very rarely review a recipe, even if we love it...I never think I'll have anything to add to what others have said before me. However, because I have made this one every weekend for the past 2 months, I figured I have to add my praise! I don't usually add the chiles, only b/c our usual guests are not spicy food fans, plus there is always a chance of little fingers finding their way into the bowl :) Otherwaise, the only change I make is to add more cilantro...we seem to be addicted to it! I am POSITIVE I will make this more often than on the weekends during the summer...perfect picnic food too!!!! Oh my, talking this recipe up so much has made me suddenly crave it...guess I'm off to the grocery store for some tomatoes and cilantro! Enjoy :)

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RBLANDO

Cooking Level: Intermediate

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Reviewed: May 10, 2009

Okay, this should be called Pico de Gallo, but it's awesome. I shied away from the 5 chiles, but with only 2 it was pretty tame. That being said, it was gone in minutes. This is super healthy and fat free-5+ stars.

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Denver Dish

Cooking Level: Intermediate

Home Town: San Juan Capistrano, California, USA

Living In: Denver, Colorado, USA

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Reviewed: May 8, 2009

I agree that this recipe is fine with 2-3 serrano & maybe a jalepeno. 5 serrano is way to hot. I also put this in my food processor to make it more like a salsa & less like pico. I add a pinch or two of cumin and 2 garlic cloves. The best salsa i have ever had, thank you!

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Angela

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

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Reviewed: May 7, 2009

This is more like pico de gallo (except sans peppers) than salsa, which is supposed to be pureed in texture. Other than that, this is a lovely, simple, clean recipe.

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lakegirl

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

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Reviewed: May 7, 2009

Have been making this for years. Simple but delicious. Adjust type and amount of peppers based on the level of heat you can take. I often put this on top of my salads instead of using dressing. Healthy and tasty!

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Dilnavaz

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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Reviewed: May 6, 2009

We love this salsa. 2 serano peppers for us with no seeds. We make it about once a week during the summer, for something really tasty, add a fresh peach.... sooooo good.

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BECKYRAY1

Home Town: Grass Valley, California, USA

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Reviewed: May 6, 2009

As you might guess from its simplicity, this is an authentic salsa many of us who grew up on authentic, homemade Mexican food will recognize. Great with everything but I especially like it with grilled meats. 5 serranos though, yikes... try it with jalapeños first.

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A. Enriquez

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Tualatin, Oregon, USA

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Reviewed: May 5, 2009

Perfect fresh salsa recipe. I will make this again and again!

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Ness

Cooking Level: Expert

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Reviewed: May 5, 2009

The only reason I give this four stars instead of five is because it was too salty. Next time I make this I will use half as much. A great base recipe though!

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437

Cooking Level: Intermediate

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Reviewed: May 5, 2009

This is a recipe known to me as pica de gallo. I use less serrano (2-3 depending on size...or even 1 large one, adjust to taste). Serranos tend to be very small. Also, use roma tomatoes for less acidity. This is also a great base recipe added to mashed avacado and extra lime juice...commonly known as guacamole! Yummo!

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Mindy T.

Cooking Level: Expert

Living In: Ooltewah, Tennessee, USA

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Reviewed: May 4, 2009

Nice quick and easy recipe, but if you like your salsa a little spicy I would suggest adding at least 1 habanero. As is the recipe is mild buy tasty.

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mwgct

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Reviewed: Apr. 30, 2009

outstanding! i used jalapeno peppers cuz they didnt have serranos. but followed everything as is and it was perfect! my hubby ate the whole bowl in one sitting. had to make another for everyone else!thanks, wont buy it at the store again! oh, yeah, i did use my hand held mixer to puree half of the mixture cuz i like it a little juicier....

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lisa margitan

Cooking Level: Expert

Living In: Flat Rock, Michigan, USA

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Reviewed: Apr. 26, 2009

I made this today and it was delish! Very simple and great tasting salsa.

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sweet bea

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Reviewed: Apr. 23, 2009

I followed this recipe exactly and was very pleased with the results! This is the freshest tasting salsa I have ever eaten. I alter the amount of the peppers depending on the spicy tolerance of the guests I am going to serve. Delicious!

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heather818

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Northampton, Pennsylvania, USA

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Reviewed: Apr. 21, 2009

very very good. 5 peppers is WAY TO MUCH for us so we only used one. It's still quite spicy even with one pepper, so taste around before adding more.

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Adamczykj95

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Reviewed: Apr. 20, 2009

definitely too spicy :( and i love spicy! i'd recommend 1/3 of the pepper. i also added corn to mine and cooked the peppers, onion and corn for about 10 minutes before adding to the mix, i like softer veggies in my salsa. very good recipe overall :)

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Ms.Lee

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Seattle, Washington, USA

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Reviewed: Apr. 14, 2009

A fresh, tasty, far superior alternative to store-bought! You'll just need to experiment with the number of peppers/seeds that's right for you! Our magic number: 5 peppers, but the seeds from only 1/2! (The seeds and white pulp in the peppers have the heat!)

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