Reviewed: Jul. 30, 2007

Wow, what a great salsa! My guests all raved about the "better than restaurant" style salsa. The only change I made was to add a few tablespoons of chopped chipolte chilis in adobo sauce but that's just my preference. Thanks for the recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ElainaBrant

Cooking Level: Intermediate

Home Town: San Ramon, California, USA

Living In: Roseville, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 26, 2007

Excellent! Don't forget the cilantro (maybe even a little more)!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Kim Cardenas

Cooking Level: Intermediate

Home Town: Oxnard, California, USA

Living In: Chico, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 26, 2007

Pretty good but I guess I just had too high expectations. This was good , I just had to increase salt and lime juice a little according to my taste.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

VIVNIDHI

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 16, 2007

The cumin was way to strong and the other flavors were lacking.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LAURA2379

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 7, 2007

This is delicious. I found that after grillig the tomatoes until charred, when it came to processing, the tomatoes mushed, rather than chopped. So it is not a chunky salsa. The flavour is incredible. I did not use jalepeno pepper, but our home grown hot peppers. My daughter said she finally tasted a salsa she likes.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ClaireG

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Living In: Abbotsford, British Columbia, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 13, 2007

Awesome! And it's super-awesome the next day. ;) This is my go-to salsa recipe from now on. I followed it exactly, except I didn't measure the lime juice - just used what I could squeeze out of 1 lime.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

JUMAHA

Cooking Level: Intermediate

Home Town: Fridley, Minnesota, USA

Living In: Maple Grove, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 28, 2007

I loved this salsa, and I am not a huge salsa fan. When I make it again, I will add a small chipotle pepper in adobo sauce. Then we'll really be rocking!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

cookin'mama

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Boston, Massachusetts, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 18, 2006

VERY GOOD!! I've never made salsa before this and now i am going to all the time!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Critical Corey

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 12, 2006

Didn't like it the first day, but after it set overnight I loved it. Roasted the tomatoes whole (took longer than 10 mins because I wanted charred) but poked a hole in the skin to allow some liquid to drain out. Drained the juice after roasting and made a salad dressing with it. Didn't core the tomatoes at all - why bother.. I added fresh minced garlic to it and used more onion than the recipe calls for.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Caylee

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 28, 2006

this is an excellent salsa and easy to prepare. I increased the lime juice and the salt for added flavor. Be sure to leave it overnight to allow the flavors to blend before you judge this one...

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

CINDYTD

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 26, 2006

It's a pretty good salsa, and the roasting is a nice touch. Mine came out very wet and soupy, though, so I had to drain-off a good bit of liquid before it was able to actually stay on a chip.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Tom Hamilton

Cooking Level: Expert

Living In: Ogden, Utah, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 3, 2006

This is delicious! It took a little longer than 10 minutes in my sketchy old oven, but it was wonderful served up with rice and beans on a summer night.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

lily p

Cooking Level: Intermediate

Home Town: Pembroke, Ontario, Canada

Living In: Montreal, Quebec, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 31, 2006

I added some roasted serrano peppers and a little bit of extra roasted garlic and it was fantastic! Try just roasting the veggies on your grill while you are doing meat for a bbq, then toss em in the blender and have fresh salsa to serve with your meal! Oooooh, bbqlala!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Gherkin

Cooking Level: Intermediate

Home Town: Prompton, Pennsylvania, USA

Living In: Indiana, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 18, 2006

The taste was good, but just a couple of bursts in the cuisinart turned it into mush :)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LINDSTROM

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 10, 2006

Good salsa recipe but not worth the preparation time.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SunFlower

Cooking Level: Intermediate

Home Town: Charleroi, Hainaut, Belgium

Living In: Jette, Brussels, Belgium

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 14, 2005

WE LOVE THIS SALSA!! I have made it three times now, making double or triple batches and still cannot make enough. Roasting brings out all the wonderful flavors of the ingredients. My only suggestion is increase the peppers to at least 2 or 3 because roasting milds their flavor. Other than that won't dare change a thing!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

VORCHA

Cooking Level: Intermediate

Home Town: Packwood, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 5, 2005

Wow, this is a great salsa! I followed the advice of other reviewers and halved & cored the tomatoes before broiling (scooped out the insides with a spoon). I was afraid the food processor would make the soft vegetables too mushy so I just chopped them up in a bowl with my kitchen shears. Delicious!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

CHASE711

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 3, 2005

Time consuming, but the rich smoky flavor is worth the effort. Don't discard the charred skins! These are what give this salsa its distinctive flavor. I strongly recommend making this the day before -- it is good fresh, but even better after the flavors and spices have a chance to settle and mesh together. This is a very flexible salsa with lots of room for experimentation. Try adding extra garlic and extra jalapenos for a richer, spicier flavor. Today I made a batch, and realized at the end that I had no limes in the house, just a lemon -- the substitution worked beautifully and the lemon adds a brighter note. Yummy!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

LUCIATHETROLL

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 13, 2005

This is a good salsa, and it's easy to make, but it's certainly not a five-star recipe. After a decent amount of prep work (lots of tomatoes to core) and a somewhat lengthy time investment considering this is a salsa recipe (took me a heck of a lot longer than 10 minutes), I ended up with salsa that was just like the fresh stuff available in plastic containers at the supermarket. It wasn't "chunky" after my food processor was done with it, and certainly not very "smoky"--why else would everyone be adding liquid smoke to it? Perhaps I needed to turn the veggies into charcoal? It's a great recipe for standard fresh salsa, but for me it wasn't as interesting as I'd hoped.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

VANILLATOAST

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 24, 2004

Made this one last night. Only thing I did different was double the garlic and jalepeno peper...It was delicous...no leftovers! Awesome recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MROBERT26

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Roasted Tomato Salsa I

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!