Mexican Salsa II Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: May 4, 2001
I eliminated the cooking step by using stewed tomatoes in a can. I also used jalapeno instead of serrano peppers. Topped with the juice from 1 lime.
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Cooking Level: Expert

Home Town: Dallas, Texas, USA
Living In: Houston, Texas, USA

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Reviewed: Mar. 31, 2001
Too much cilantro....this should have 1/4 C. Cilantro at the most! Way too strong.
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Reviewed: Mar. 31, 2003
This salsa was good, but it much more resembled pico de gallo then salsa (only much more finely chopped than pico usually is). It was still good, very simple and fresh, but after the inital tasting I did add lime, and my husband and I thought it was much better with the lime added.
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Reviewed: Jan. 26, 2002
A very fresh-tasting salsa. It lasted for quite a few days in the refrigerator, too!
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Cooking Level: Intermediate

Living In: Phoenixville, Pennsylvania, USA

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Reviewed: Mar. 9, 2003
A wonderful and versatile salsa. This recipe is a crowd pleaser.
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Cooking Level: Expert

Home Town: Edgewood, Maryland, USA
Living In: Wichita Falls, Texas, USA

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Reviewed: Sep. 5, 2010
A little too hot and not chunky enough
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Cooking Level: Intermediate

Home Town: Hope, Arkansas, USA
Living In: Lillington, North Carolina, USA

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Reviewed: Aug. 30, 2010
OK, but I prefer salsa cruda rather than cooked salsas.
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Reviewed: Jun. 23, 2007
OK, fresh flavor and looks like real salsa. But it's missing something.
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Reviewed: Aug. 27, 2010
not so great maybe not boiling the tomatos will help
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Reviewed: Oct. 30, 2003
Very good! I will be making this again next summer when my garden is done.
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Displaying results 1-10 (of 15) reviews

 
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