Reviewed: Sep. 13, 2009

Wow - beautiful, healthy, tasty! Modifications -- - Substitute juice of 1 lime for vinegar; - Start with 1/2 tsp salt and go up -- 1 tsp salt is too much for almost any recipe - Would probably be fine w/2 tsp olive oil - 1 Tbs was a little too much.

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Reviewer:

chrisdwilliams

Cooking Level: Expert

Reviewed: Aug. 25, 2009

I have always thought there was some magic trick to making salsa, but this recipe was easy and so good. I made it with my 3 daughters this afternoon. We all loved the end result and will be making it more often.

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Angie

Reviewed: Aug. 20, 2009

Spectacular! Love the freshness of all the ingredients blended together. I will definitely make this again soon!

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Reviewer:

love2cook

Cooking Level: Intermediate

Home Town: Moscow, Idaho, USA

Living In: Logan, Utah, USA

Reviewed: Aug. 15, 2009

Great salsa. I was lazy and blended instead of chopped. Everyone loved it.

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TiredChef

Reviewed: Aug. 3, 2009

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veetiepony

Reviewed: Jul. 27, 2009

So since this is my fourth time going back to this recipe in just one month, I figured I should probably rate it. My family can't get enough of this salsa, and since I'm a health-nut I absolutely love that this salsa is a fresh, nutrient-packed accompaniment to almost anything. My favorite way to eat it so far is to serve it over grilled tuna steaks. Pair with the "fat free refried bean' recipe on this site and you have an amazing meal!

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Reviewer:

Danielle9004

Cooking Level: Beginning

Living In: Portland, Oregon, USA

Reviewed: Jul. 2, 2009

This is my new favorite salsa! So light and refreshing, and so pretty to look at! I think it's best when refrigerated for at least an hour before serving / eating. My best friend's 2 y.o - who is very picky - just LOVES it. I've made it so many times already this summer that I've lost count and my friends keep asking for more!

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Reviewer:

corn

Reviewed: Jun. 28, 2009

This is amazing. I used white onion, green pepper, and a splash of balsamic vinegar. We put it over black bean cakes. It is delicious. I can't wait to share it at cookouts this summer.

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Reviewer:

Kelly K-K

Cooking Level: Expert

Home Town: Bradley, Illinois, USA

Living In: Bourbonnais, Illinois, USA

Reviewed: Jun. 24, 2009

AH-mazing. One bite is not enough. I used white distilled vinegar because I did not have white wine vinegar on hand. I also used half a red bell pepper and half a orange one for more color. It would probably be good with a serrano chili or the like in it, but it was still wonderful without it. You can make this one just as its written and its great!

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