Reviewer:

Reviewed: Sep. 5, 2005

I found this to be good, but not great. I would add lots more spice, regular onions and some other things to make it have more flavor.

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Reviewer:

MGAUTIER

Cooking Level: Intermediate

Home Town: Waikoloa, Hawaii, USA

Reviewed: Aug. 14, 2005

This was very good. I made it to accompany tacos and fahitas. My only comment is that I found the cilantro a little overpowering. I would make this again but I would cut the cilatro in half.

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Reviewer:

ROBINANNE2

Reviewed: Aug. 1, 2005

Great Tasting Salsa! We loved it!

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Reviewer:

WOODMOMMA

Reviewed: Jun. 10, 2005

This is fabulous salsa. I like a medium consistency salsa so I pureed half the veggies and diced the other half so I had some chunks still in it. The half of the tomatoes I diced I also drained so it wouldn't be too runny. Next time I will use a serrano or habanero pepper because even with 3 jalapenos it wasn't spicy enough for my tastes. This salsa was still fabulous, even though next time I would only salt and pepper to taste as I found what the recipe called for might be a little on the heavy side.

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Reviewer:

ELLENEJ22

Reviewed: May 26, 2005

Great base recipe for salsa. The advice that many gave to drain the tomatoes in the fridge before adding the rest of the other ingredients was very helpful. Instead of garlic powder, I used 1 fresh garlic clove. For an extra "zing" I substituted the 2 jalapenos with 1 habanero (I used red savina, but any habanero should do).

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Reviewer:

MAJORGUNS

Reviewed: May 25, 2005

This is a great fresh salsa recipe.

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Reviewer:

COOKING1011

Reviewed: May 24, 2005

Very good, I received a lot of compliments. I think I will be making this a lot this summer.

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Reviewer:

LTLBITZ

Cooking Level: Expert

Living In: Baltimore, Maryland, USA

Reviewed: May 9, 2005

Really good. Tried with & without peppers and both ways are great. Very easy.

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Reviewer:

HARTZY3

Cooking Level: Intermediate

Home Town: Shelby, Ohio, USA

Reviewed: May 1, 2005

This recipe is great. I took the other reviewer's suggestions and let the tomatoes sit in the refridgerator for an hour then drained the tomato juice off the top before adding the other ingredients. A drained can of tomatos may work also.

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