"I love salsa. I always make it. I made this one and brought it to work. Everyone raved. It is the best salsa I have ever had. The jicama really makes a difference." — bbmchicago
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roma tomatoes, diced
fresh jalapeno peppers, seeded and chopped
red onion, chopped
green onions, chopped
cloves garlic, crushed
chopped fresh cilantro
fresh lime juice
fresh lemon juice
1 1/2 teaspoons
jicama, peeled and chopped
1 (10 ounce) can
diced tomatoes with green chilies, drained
salt and ground black pepper to taste
OK, I made this and my husband made me make it again the next day. It was that good. Here's the only reason I didn't give it 5 stars.. the time! I used the vidalia onion chopper to save time and it still took almost an hour to make. I'd love to get this flavor in a 15 min recipe. I only used 2 jalapeno peppers instead of the 3. Also, thought it was odd to have such fresh ingredients and then add the one can of tomato & chillies...
WAY too much jalapenos for me (maybe I was using giant/extra spicy jalapenos).
I followed this almost to a tee, right up until it was time to add the can of tomatos/chilis. I decided to omit to stay with a truly fresh salsa, and it was wonderful! The lemon/lime juice gave it a tangy flavor and the cumin added a nice zip. I chopped each of the veggies SEPARATELY in a food processor to obtain the desired consistency for each ingredient and added it all to a bowl. The end result was a very coarse salsa that did not have a whole lot of liquid and I was pleasantly surprised. This was my first time using/tasting jimaca and it added a nice crunch. I made this for the heck of it this afternoon, had several friends stop by unexpectedly and it was gone in a short time. I wasn't sure what to expect when I served, but they loved it and I will make this recipe again (minus the Rotel!) after my next jalopeno harvest from the garden! Give it a try!!!!
This salsa is awesome. The fresh cilantro is to die for, and the jicama really does make the difference. I will make this over and over as it is easy and wonderful. THANKS for the great recipe!
I made this via the original recipe and then made a few of my own changes. It was much better using just 1 jalapeno, no jicama, and using sweet onion instead of red onion. (It was still "warm" enough for my husband, but not too "hot" for me.) I have substituted regular tomatoes (de-seeded) for the romas and it turned out great as well. I usually just seed the jalapeno then throw everything in the food processor together instead of cutting everything up to save time.
This is without a doubt the best salsa I've ever had. I've made it a half a dozen times just since Super Bowl 2 months ago - it just disappears! Easy to make & the jicama really adds a great flavor. Thank you for sharing this recipe with us.
Very good, sweet & flavorful. I think I may leave some jalapeno seeds in next time to make it a little spicier. Added a can of black beans and kernel corn (both rinsed) and did not use jicama.
This recipe was great! We followed directions as written, and we chopped all of our own ingredients, and it only took about 15 minutes to put together. The next day it is even better! Thanks so much for sharing this great recipe
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: < 1
This authentic salsa is bursting with fresh tomatoes, peppers, onions, and lime.
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