Reviewed: May 24, 2013

Everyone loved this! Would make it again

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Reviewer:

Jamie B

Reviewed: Mar. 24, 2013

Pretty good basic recipe!

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Reviewer:

krisD

Cooking Level: Beginning

Reviewed: Dec. 10, 2012

Very good and a little hot

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Reviewer:

lauraelie

Cooking Level: Expert

Living In: Surprise, Arizona, USA

Reviewed: Nov. 12, 2012

Great recipe for quick, simple salsa. I found it tasted WAY better 2 days after making it. I also found you need to add quite a bit of salt to bring out the flavor. 1/2 a jalapeno will make it very mild, even my 2 year old could eat it. In a covered stainless bowl in the fridge it kept for a week and tasted great.

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Reviewer:

Moodfood

Cooking Level: Intermediate

Home Town: Menifee, California, USA

Reviewed: Nov. 6, 2012

Ingredient wise this pretty much matches a recipe I have been using for a while and it always works as long as I TASTE it while in the process. I've noted a few complaints and I think tasting it while in process is the key. Some tomatoes are sweeter and some are more sour, some jalapenos have more heat than others, and some onions vary is sweetness and strength. You have to taste and make adjustments because of these variances. You can also make it with canned tomatoes for more of a Mexican restaurant consistency.

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Reviewer:

David Lewis

Reviewed: Nov. 5, 2012

I added an extra jalapeno (and all the seeds), two extra tomatillas, two serrano peppers, cumin, chili powder and a can of tomato paste. I omitted the lime juice and reduced the cilantro. I pulsed everything in a food processor and then strained off the excess liquid.

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Reviewer:

Ashley Fuhrman

Cooking Level: Intermediate

Home Town: Silverdale, Washington, USA

Living In: Lynnwood, Washington, USA

Reviewed: Nov. 1, 2012

OMG this was the best homemade salsa I have ever tasted!! I loved how garden fresh i was and the spice was perfect(even tho I added an extra pepper)

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Reviewer:

jesseyswifie

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: Portsmouth, Virginia, USA

Reviewed: Oct. 7, 2012

Made this tonight - very flexible with however much of each ingredient you have on hand. Didn't have tomatillos so I used poblano peppers that I had roasted. I also added pepper when I added salt. A big hit.

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Reviewer:

Anne in Minnesota

Cooking Level: Expert

Home Town: Madison, Wisconsin, USA

Living In: Prior Lake, Minnesota, USA

Reviewed: Sep. 10, 2012

Excellent recipe! So easy and very tasty. I don't like spice so omitted the jalapeno. And did not use 1/2 cup cilantro. Will make this again and again!

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Reviewer:

Jessica

Reviewed: Sep. 8, 2012

It's hard to determine what is a large tomato or onion, and is the cilantro packed or loose? I ended up with an overwhelming cilantro flavor for the 4 cups of chopped tomatoes that I used. The flavor was good, just too much. I have to tweek this quite a bit to get it right.

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