Reviewed: Jun. 23, 2007

Very tasty! I have 2 suggestions. First, I don't like my salsa really runny, so after I processed the tomato mixture but before I poured on the oil/vinegar, I layed a paper towel square on top of the mixture twice to soak up the tomato juice. This worked great and sucked up a lot of liquid, making my salsa less runny, almost a pico de gallo consistancy. Second, I used SERRANO peppers instead of jalapeno because they are not as hot and they were 1.99 a pound instead of the 9.99 a pound jalapenos. My two serrano's cost me 10 cents. Heehee :D Tasty stuff - I will definately be making it again!

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Misty and the Bunnies

Cooking Level: Intermediate

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Reviewed: Jun. 15, 2007

A fairly mild recipe but still quite tasty. I sauted the onions with a little bit of garlic which was a nice flavor. Will make this again.

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AJJONKMAN

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

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Reviewed: Jun. 8, 2007

Great salsa, I didn't have it sit in the fridge for one hour, might of tasted better if it did!

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TheCambodianCook

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Pensacola, Florida, USA

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Reviewed: May 22, 2007

Great salsa! I left out the vinegar, but that's my personal preference. Thanks for sharing!

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KYGrammyto2

Cooking Level: Expert

Home Town: Logan, West Virginia, USA

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Reviewed: May 20, 2007

This is how salsa is supposed to be. The people complaining about the cilantro are nuts! That's supposed to be in salsa. This is a very refreshing, quick, delicious and easy recipe. I did add 2 cloves of garlic and used the whole lime, other than that this is heavenly.

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Elizabeth

Cooking Level: Intermediate

Home Town: Troy, Michigan, USA

Living In: Delray Beach, Florida, USA

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Reviewed: May 15, 2007

I love home grown fresh tomato's!

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Alisha Winters

Cooking Level: Beginning

Home Town: Everett, Washington, USA

Living In: Sumter, South Carolina, USA

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Reviewed: May 14, 2007

Was a little bland since I didn't have any hotness in it. Next time I will definitely add the jalepenos. Also will add some garlic and salt for a little more flavor. I added chunks of tomatoes for chunkiness and probably won't grind the ingredients so much next time. Will definitely make again!!

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andrea

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Reviewed: Mar. 11, 2007

so-so, too much cilantro for my taste.

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cupcake

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Reviewed: Mar. 10, 2007

I made this in the morning, so the flavors would really have a chance to blend for dinner. DH & I broke into it at 10am! It's very good. I used organic tomatoes from our food co-op, tripled the jalapenos (love the idea of using pickled jalapenos; never tried that before!), added a fresh garlic clove, 1/4tsp extra salt, & extra cilantro 'cause we love it! Great salsa, Valerie! :-) Thanks for sharing your recipe!

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LADYJAYPEE

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Mar. 8, 2007

This is a very good mild salsa. I used farm stand roma tomatoes, 1/2 fresh jalepeno pepper diced small and extra cilantro. My family could eat the whole bowl in one sitting if I let them!!

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Melissa

Cooking Level: Expert

Living In: Camarillo, California, USA

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Reviewed: Mar. 7, 2007

I made this last summer and gave someaway at Christmas time. The best! Thanks!

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KimW

Cooking Level: Expert

Home Town: Northfield, Minnesota, USA

Living In: Rochester, Minnesota, USA

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Reviewed: Dec. 27, 2006

As Rachael would say, Yum-O!

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Mama Slone

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 21, 2006

I use to use salsa packets that have the spices all ready for you, but I wanted to try something different. I didn't have to look for long. This recipe is amazing!! You don't even need to add the olive oil or vinegar if you don't have them on hand. I have also added yellow bell peppers and fresh jalepenos instead of pickled ones. Amazing Salsa!!

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JAMIBAKER

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Reviewed: Dec. 8, 2006

Very good salsa. Have made it twice now. I modified the recipe slightly though. I have no red wine vinegar so used balsamic instead. I used lemon instead of lime and a red onion instead of white. I added 2 bay leaves, 3 cloves crushed garlic, 1 tsp ground corriander, 1 tsp ground cumin, 1 habanero pepper instead of the jalapenos and more salt to taste. I omitted the cilantro as my fruit and veg store was out, but I would normally use it. The one habanero is plenty to make this quite hot. Will maybe use 2 next time to make it extra hot.

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James K

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Reviewed: Dec. 1, 2006

Love it! Thanks for sharing.

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eli

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Nov. 23, 2006

A big hit! Easy to make and great tasting.

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MKMREIF

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Reviewed: Oct. 1, 2006

I used canned green chiles instead of bell peppers, lemon juice instead of a lime (all I had, and balsamic vinegar instead of red wine, dried cilantro leaves, and a pinch of sugar. Although the salsa is excellent as I made it, next time I will get the ingredients to follow the recipe exactly. Great recipe and one that I will use again!

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GRANNYLOOHOO

Cooking Level: Professional

Home Town: Bixby, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Sep. 15, 2006

As is, this recipe is pretty basic. It's a good launching point. When I went to the Farmer's Market with this recipe in hand, I didn't stop with the required ingredients. I used green pepper, but also yellow, red, and purple. Each has it's own flavor, so it brings an incredible blend to the salsa. Also, I didn't use pickled jalapenos. I used fresh. It had some kick, that's for sure! I used apple cider vinegar instead of red wine. AND, I added more cilantro (it's one of my favorites). That's the glory of salsa......it's an empty canvas waiting for an explosion of taste and color!!! My mother in law (who is Mexican and can make INCREDIBLE salsa) was even impressed - a rarity :-) I will refer to this recipe in the future, but I recommend using this as a springboard for creativity!

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