Reviewed: Jul. 31, 2012

The salsa is wonderful made as is. The only thing I added was some finely chopped chipotle pepper in adobo sauce, because we like a little extra heat. I will definitely be making this for get-togethers...it's a crowd pleaser! Thanks for the recipe!

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Reviewer:

Kimberly

Reviewed: Jul. 14, 2012

Wonderful salsa! Though I did make some changes: Fresh boiled corn instead of canned, no olives, scallions instead of red onion, no bell pepper, canned chopped green chilies instead of jalapenos, mixed lime and lemon juice instead of just lime, and cut back on the salt.

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Reviewer:

Diane R

Cooking Level: Intermediate

Reviewed: Jun. 23, 2012

This is an amazing recipe. So easy yet so good. I have shared this recipe with many friends.

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Reviewer:

harleen

Reviewed: May 14, 2012

Substituted some ingredients for ones that I had in the kitchen already (no olives, white onion instead of red, green bell pepper instead of red) and it was so good! Really refreshing, and a substantial addition to a meal, as opposed to a sauce.

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Reviewer:

mslanster

Reviewed: Feb. 12, 2012

Delicious! I forgot to add the tomato but every bite was eaten quickly. I'll be sure to add the tomato next time. Thank you for this recipe.

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Reviewer:

Joy

Reviewed: Feb. 9, 2012

Good and easy! I used frozen corn which I warmed to room temp, instead of canned corn. I also used black beans instead of black olives. It turned out great!

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Reviewer:

Thogan

Reviewed: Jan. 8, 2012

Made this exactly as the recipe states, minus the olives. I also kept the avacodo separate to keep it fresh. Served over romaine lettuce makes an incredible salad! Will make this again and again!

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Reviewer:

vheroy

Cooking Level: Beginning

Home Town: West Monroe, Louisiana, USA

Living In: Edmond, Oklahoma, USA

Reviewed: Dec. 31, 2011

So delicious! My daughter's Mexican mother-in-law makes something very similar, and I had such a craving for it that I made this with what I had on hand. Used my favorite canned salsa instead of tomatoes and peppers, didn't add olives or avocado, and added a dash of balsamic vinegar. I can't stop eating it!

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Reviewer:

jkrbeloved

Reviewed: Dec. 4, 2011

Great recipe. Like others, I substituted the olives with black beans and added the avocado when it was time to serve it. Seasoned it with additional spices (cumin, paprika, onion powder, garlic powder, cayenne). Let it marinade for a few hours. Great flavor - very fresh, healthy. I served it with chips or as a side to our meal.

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Reviewer:

lissa

Reviewed: Nov. 24, 2011

The flavors complement each other beautifully without one ingredient overpowering the others. Just the right "bite" with the jalapeno added. I can see using this on swordfish as a topping! Delicious!

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3 users found this review helpful