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I found this kinda dry. I would blanch the broccoli if I ever attempted this recipe again. Fresh broccoli is dull green and unappealing looking. Blanching brightens the color and makes the vegetable less dry.

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Mexi-Italian Salsa

Reviewed: Sep. 8, 2010

I hate to be the only person going against the tide of positive reviews for this recipe but feel I must. I made this for a family BBQ on Labor Day and it fell flat! Only one person ate it after tasting it, my 21 yr old grandson who states, "if its edible I'll eat it"! Really disappointed after reading so many RAVE reviews!

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6 users found this review helpful