Reviewed: May 15, 2002

Excellent recipe! I added avocado as well. Perfect side dish as well as an appetizer on top of a cracker with cream cheese! I will make this all summer for everyone I know.

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32 users found this review helpful

Reviewer:

ONASSIS

Reviewed: Oct. 12, 2003

FANTASTIC! I LOVE this recipe! (I added tomato too & sautéed the majority of the onion) My husband and my 3 year old both couldn't get enough. We served this over 1 1/2 lb salmon the first night. Ate it on crackers with cream cheese as suggested by another user (mmmmm sooooo good!) for lunch the next day and finished it off on top of the Pico de Gallo Chicken Quesadillas from this site for dinner. This is a no fail AWESOME recipe! I can't wait to make it again! Incredibly good for you too!

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23 users found this review helpful

Reviewer:

HAZY

Reviewed: Mar. 30, 2004

I didnt have mango or red pepper and used green onions instead of sweet and used dried cilantro. I added a squeeze of lime. This was delicious with fish.

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7 users found this review helpful

Reviewer:

JENN_77

Cooking Level: Expert

Reviewed: Aug. 16, 2004

I didn't have papay so my salsa turned a bit too salty. Had to wash it to get rid of the extra vinegar taste. Can use 1 tbsp vinegar. Otherwise it was a party HIT!

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0 users found this review helpful

Reviewer:

MONICABATRA

Reviewed: Sep. 10, 2004

So easy! Didn't change a thing. Served it over grilled Mahi Mahi...fantastic!

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0 users found this review helpful

Reviewer:

Jocelyn Villalon

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Minneapolis, Minnesota, USA

Reviewed: Apr. 27, 2005

This was a excellent recipe, my family loved it. A few changes I made was, I added 1 lime juiced and a half a lemon juiced. Also added one fresh Jalapeno chile pepper, finely chopped. Yummy! Will make alot this summer, thanks for a great recipe!!

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2 users found this review helpful

Reviewer:

SANDRAG5123

Reviewed: Jul. 16, 2005

This was awesome. I added lime juice (which helps keep the avocado from going brown, a bit more cilantro and a bit more balsamic vinegar and omitted the onion (allergies). This was served with baked halibut and was definitely a huge hit with my family and our guests. I plan on serving this again very soon. I put the mixture in a Tupperware container so I could rotate it to ensure all the flavours melded.

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12 users found this review helpful

Reviewer:

twinboys

Cooking Level: Intermediate

Reviewed: Aug. 4, 2005

This was a HUGE hit at my Luau party! Everyone loved it! I added the lime juice to keep the avacado from turning, and i used red onion! I will definitely make this again!

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3 users found this review helpful

Reviewer:

Erica

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Riverside, California, USA

Reviewed: Sep. 7, 2005

This was amazing! The perfect sidekick for Jeff Calkins' blackened salmon fillets. I also served it to the in-laws as an appetizer by layering with softened cream cheese in a bowl and serving with crackers as suggested. Magnificent both ways! Will keep this one handy!!

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2 users found this review helpful

Reviewer:

JM1016

Cooking Level: Intermediate

Reviewed: May 19, 2006

Yummy. I used this as a jumping off point to work with ingredients I had on hand. I used frozen tropical fruit that I thawed overnight in the fridge. I added red peppers and avacado plus salt and pepper and balsalmic vinegar. Served over baked mahi mahi and a bed of brown rice this was great.

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3 users found this review helpful