The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 14, 2008
Made this with the Bhut Jolokia pepper and a clove of garlic. HOT, HOT, HOT and gooooood!!!
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Sas
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Cooking Level: Professional

Home Town: Rochester, New York, USA
Living In: Farmington, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 14, 2008
This is an old recipe that I have used for years. Delicious and quick to fix. Do let it stand overnight or a few hours so the flavors can blend.
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Cooking Level: Professional

Home Town: Coupeville, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 11, 2008
This is an excellent fresh salsa recipe. Be sure to use kosher salt when tasting, and a pinch of sugar to sweeten.
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Cooking Level: Expert

Living In: Spring City, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 9, 2008
Very good recipe! We had to use canned chopped green chiles (old el paso)as a substitute for the chiles. It tasted great. It's good if you let the tomatoes drain a bit so they aren't watery, or pat them dry after you chop them, so the salsa isn't so watery. Some liquid is good, but nothing is worse than dribbling stuff down your shirt at a party. We brought this salsa to a party and there wasn't one piece of tomato left by the end of the night. My friends have no shame...
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 6, 2008
Suuuupeeeeeeeeeeeeer
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 3, 2008
I use this recipe all the time now. I use one small jalepeno pepper. That does it for me.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Nov. 19, 2008
I just made this and I can't stop eating it! This is the best salsa I have had, better than a restaurant! I am a punk when it comes to spice though so I cut the serrano peppers down quite a bit, but it still has a nice kick.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Nov. 17, 2008
This is a good fresh chunky salsa just the way I like it! I only used 3 jalapeno peppers and had lemon juice instead of lime, still turned out great!
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Cooking Level: Intermediate

Home Town: Kyle, Texas, USA
Living In: Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Nov. 15, 2008
I love it HOT. Believe me, this QUALIFIES ! If you aren't familiar with peppers Google "Scoville scale". It rates the relative heat of peppers. F'rinstance Bell = 0, Jalapeno 2,500 - 8,000, serrano 10,00-23,000. Red savina habeneros can reach 580,000. The hottest- Naga jolokia can reach just over 1,000,000. I think it's the hottest because anything over that is called spontaneous combustion.
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Cooking Level: Intermediate

Home Town: Jackson, Tennessee, USA
Living In: Humboldt, Tennessee, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Nov. 9, 2008
My husband like it...although it's not your typical "salsa".
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Nov. 5, 2008
LOved it thought I did add a little garlic and only used three of the serrano peppers. I also had used jalapenos instead and that worked great. I have made this multiple times with my garden tomatoes.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Nov. 2, 2008
GREAT RECIPE! I used 1 jalapeno,1 teas.black pepper, & 1 clover of elephant garlic in this recipe.This was perfect for us and not to hot.I will be making this alot over the years..thank you
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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 29, 2008
This recipe is great! I have been looking for the perfect fresh salsa recipe and this lived up to my expectations. I doubled the recipe, added a clove of garlic and only used 1 & 1/2 serrano chiles. It was a big hit at our party this past weekend.
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Cooking Level: Intermediate

Home Town: Chattanooga, Tennessee, USA
Living In: Knoxville, Tennessee, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 22, 2008
This is a very good basic salsa recipe, however I would be careful with the peppers, using only 1 and a 1/2 was enough for our family. Not everyone can handle 5 of them in a recipe.
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Cooking Level: Expert

Living In: Beaverton, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 18, 2008
Just like a restaurant!! Oh so yummy!
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Cooking Level: Intermediate

Living In: Erie, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 15, 2008
I changed this to 15 servings and it called for 18 serrano peppers if i had added all those i would not be alive to tell about this!!I added 3 or 4 and it had plenty of spice for me.Anyway it was a very good salsa.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 14, 2008
Excellent, though I only used one serrano and one jalepeno pepper, turned out delicious. I also used some vine ripe tomoatoes, a little more pricey but a very good choice. THANKS!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 7, 2008
Great recipe. I also added garlic. Easy and no fail.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 3, 2008
MMMM VERY good! My hubby prefers this over my homemade canned salsa. Really easy to put together and after it sits for a day it's even better!
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Cooking Level: Expert

Home Town: Hudsonville, Michigan, USA
Living In: Mesa, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 2, 2008
I made this salsa for the first time a couple of days ago. It's really good but you must let it sit in the fridge for a couple of days and let the flavors "marry". Also I would definitely cut the salt in half. My 7 year old grandson loved it and wanted to take the bowl home for himself, lol. I'll be definitely making it again. Oh yeah, and I only used 1/2 of a jalapeno pepper, added one clove of chopped garlic, and used red onion instead of white. Yummy :)
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Cooking Level: Expert

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