Reviewed: Mar. 8, 2009

Very Good! I did not add the MSG.

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Cooking Level: Intermediate

Reviewed: Feb. 2, 2009

I am soooo disappointed with this salsa. I made 2 giant bowls since it got such rave reviews. I added extra tomatoes and only used half the dressing. I let it sit for 6 hours before trying it. Not good. I let it sit over night and even woke up early to see if it was delicious yet. Sadly, it still doesn't make me want to get seconds.

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rebecca1979

Reviewed: Dec. 15, 2008

Honestly, I did not think it was as good as everyone else said. It was good, just not fabulous. I made it the night before, and ended up being sick for the party. Since I couldn't go, I used someone's suggestion of making enchiladas w/ it, and it was good. Just not all it was cracked up to be.

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KLS

Cooking Level: Intermediate

Reviewed: Sep. 7, 2008

This recipe is tasty and different, but one thing I would strongly suggest against. DO NOT use the MSG, monosodium glutamate! It makes me absolutely cringe when I see this as an actual ingredient in anything, and is used way too much in prepacked foods as a flavor enhancer. Happy (and safe) eating!

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kamd50

Reviewed: Jun. 16, 2008

I make this the night before and add the avocado just before serving. I always omit MSG - for health reasons.

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SELEA

Reviewed: May 11, 2008

I've made this a few times for parties or BBQ's, and it's always a huge hit! I make a batch of Good Seasons' Zesty Italian dressing, and use approx 1/2-3/4 cup...any more that that and it's too oily. Plus, if there's too much dressing it drips all over your guests and is too mess. I also leave out the MSG, and use a 4 cheese Mexican blend that comes pre-shredded in the dairy case. Also, DEFINITELY serve this with "Scoops" tortilla chips. If you use regular tortilla chips it kind of slides off the chip. This recipe is a party classic!

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penny p.

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Seattle, Washington, USA

Reviewed: Nov. 5, 2007

This had a very unique flavor. It didn't taste much like salsa. My sister-in-law really enjoyed it though.

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Math Ninja

Cooking Level: Intermediate

Home Town: Garden City, Kansas, USA

Living In: Manhattan, Kansas, USA

Reviewed: Sep. 11, 2007

I only had 3/4 c Italian dressing but it was enough. I also had half a lime so I squeezed the juice into the salad.

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LIZK65

Cooking Level: Intermediate

Home Town: Roswell, New Mexico, USA

Living In: Oklahoma City, Oklahoma, USA

Reviewed: Sep. 9, 2007

Made this a day ahead for our tailgating party. With these ingredients I thought it couldn't miss, but it just turned out to be very mediocre. A couple of people really liked it; but most just sort of picked at it. My family said it was just ok - they didn't know why but weren't crazy about it. I had made 2 batches for this crowd and only about 1/4 of the first batch was eaten. Can't seem to figure out what the problem was since I had really good fresh cilantro and tomatoes; and (per other reviews) didn't use the full amount of dressing - 1 c. would definitely have been too much. I had also subbed a bit of sugar for the MSG as suggested in other reviews; but it had sort of a bitter taste and was unappetizing in appearance. Sorry, but won't be making this again.

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MEMPHISBELLE

Cooking Level: Expert

Home Town: Alligator, Mississippi, USA

Living In: Memphis, Tennessee, USA

Reviewed: Aug. 22, 2007

Definitely ***** I have made this salsa countless of times and like many of us here, been asked for the recipe. A tip here: you can substitute the MSG with sugar (which we usually do in chinese cooking). I find that it helps to balance the tart taste of this wonderful dish. Thank you Debra for sharing this recipe.

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