Reviewed: Aug. 15, 2008

This is very similar to how I make my salsa, (minus the bell pepper). As a twist and to give it a sweeter flavor I take all the pepper, 1/4 of the cut up tomatoes and 2-3 cloves chopped garlic and broil them about 5-10min. before adding to the rest of it. Really makes a difference!

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Blondie in CA

Cooking Level: Intermediate

Living In: San Leandro, California, USA

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Reviewed: Aug. 13, 2008

This was exactly what I was looking for to use up some or our garden tomatoes. I made this to go with tonight's taco soup, chips and guacamole. My hubby and I thought it had a wonderful flavor. I bet it will taste even better tomorrow after the flavors blend more.

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Denise Y.

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Reviewed: Aug. 3, 2008

I used 6 tomatoes but took the juice and pulp out of 3 before adding them to the food processor, subbed 2 jalapenos for the pickled slices (NOTE TO SELF--wear gloves next time...jalapeno oil burns like heck!), added extra cilantro, garlic, sea salt and a bit of tapatio hot sauce. MMMMMMMM! This stuff was super yum!

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rhettsgirl1

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Reviewed: Jul. 23, 2008

I used red tomatoes and yellow variety tomatoes. I also used half of a deseeded jalopeno since I'm breastfeeding (I dont want it hot). I also subsituted garlic salt for salt but I think next time I will stick to the recipe and use salt because the garlic salt wasn't enough. I will also add minced garlic nextime.

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bigbuggie

Cooking Level: Intermediate

Home Town: Salinas, California, USA

Living In: Elk Grove, California, USA

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Reviewed: Jun. 19, 2008

I love this salsa so much I make it by hand. I find it is a simple fresh salsa that showcases fresh tomatoes beautifully. Several other people who hate cilantro loved this salsa. I eat this salsa on pizza, toast, salad, wraps, baked potatoes, chicken, and with chips.

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Manic Geisha

Cooking Level: Expert

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Reviewed: Jun. 16, 2008

This was a good, basic recipe for salsa. It was missing something to me?? Possibly needs more vinegar and salt...??

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KM

Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA

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Reviewed: Jan. 7, 2008

This was my first attempt at making salsa, we loved it! The only change I made was using balsamic vinegar. Very good and I'll make again.

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Jess

Cooking Level: Intermediate

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Reviewed: Dec. 4, 2007

I had never heard of using red wine vinegar in salsa (at least in the recipes on this site) but it really makes this recipe work! I used extra jarred hot jalapeno slices since that's all I had on hand. Great salsa!

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{ Heidi }

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 23, 2007

Delish! It's Nov 23 & we still have jalapenos growing that we need to do something with before the frost. I used more cilantro, garden fresh habanero, jalapeno & serrano, a whole lime & several T's of garlic. Put it all in the food processor and it's wonderful! Full of flavor. Thanks!

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Scotdog

Cooking Level: Intermediate

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Reviewed: Oct. 16, 2007

Tasty, I've made this a few times with and without the blender and it tastes great either way.

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lukafoo74

Cooking Level: Beginning

Living In: Westchester, Illinois, USA

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Reviewed: Sep. 23, 2007

remove seeds ,mine sprang a lot of water, nice flavor

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carnette

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Reviewed: Sep. 14, 2007

Healthy, easy, low-sodium alternative.

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RBEDARD

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Reviewed: Sep. 12, 2007

So good. We eliminated the bell peppers and substituted a chipotle pepper in adobo sauce. Also added a bit more lime juice and salt. Great bright flavor with a smokey note from the chipotle.

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NOTQUITEMARTHA

Cooking Level: Expert

Living In: Davis, California, USA

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Reviewed: Sep. 12, 2007

Very tasst...will definitely make it again!

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KELLY

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Reviewed: Sep. 8, 2007

This recipe is awesome!We hand diced all the ingredients,same size for nice presentation, instead of putting them through the processor because we like our salsa chunky instead of 'soupy'.We also added 2 whole cloves of garlic sliced paper thin & chopped almost until melted,whole fresh Jalapeno(we grow our own),a mix of Roma and Early Girl tomatoes(home grown)and half of a diced Yellow Bell for a nice splash of color.We also doubled the dressing and added a touch more Red Wine Vinegar.We went with a full bunch of Cilantro(only ingredient we put throught the processor), which wasn't overpowering at all with this recipe.We made our own white corn chips,some we sprinkled with Parmesan & Romano cheeses and others sprinkled with Chili Powder & baked.Great game day snack ! We'll DEFINITELY make this one again and again.Thanks :)

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CarlnKimberly

Cooking Level: Intermediate

Home Town: Melrose Park, Illinois, USA

Living In: Saint Charles, Illinois, USA

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Reviewed: Sep. 3, 2007

This recipe is almost as good as a local mexican restaurant. I only added some garlic. It was better the next day!

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sal

Cooking Level: Intermediate

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Reviewed: Aug. 27, 2007

I LOVE this recipe. I also add some red bell pepper. It's fantastic.

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Marie

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Reviewed: Aug. 26, 2007

My facs teacher even loves it

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alea

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Reviewed: Aug. 19, 2007

I've made this three times now. I've used two vinegars, and my favorite is the cider (the rice vinegar was too mild.) Also, I added some fresh green chilis, which rounded out the flavors a little. Fresh jalapeno gives a little more kick. We like it best with white corn chips, but it's also great rolled up in a burrito!

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