The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Sep. 17, 2009
OMG this is gooood! I'm from San Diego and am really picky with my salsa. This is the real deal. I was a little apprehensive about all the 'heat' but it's not too much. I followed the recipe exactly! I'm looking forward to eating it after it has sat in the fridge for a couple of days - if it lasts that long!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

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

The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Jan. 19, 2009
1) 1-3 habaneros for desired hotness (personally, I prefer three; but my wife prefers one); 2) The can of plain diced tomatoes should be drained, reserving the juice; the juice can be added to the processor at the end of the second step, pulsing the processor again, if the salsa is too thick. ** I would like to thank Denise Smith of "D's Famous Salsa" for the original inspiration to dive into salsa making! **
Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Home Town: Forest City, North Carolina, USA

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



 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?