Salsamole!! Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 29, 2013
I have been making a dish very similar to this for years. I only use fresh tomatoes, but this last time I used the fresh tiny cherry tomatoes and cut them in half(the colour really popped from them). I also add a big bunch of chopped cilantro and only one jalapeno for the peppers. Make sure that you do not buy over ripe mushy avocados for this recipe or you will have a sloppy mess. For best results, add the slightly tender avocado's last and gently toss them only a few times so they don't make a sloppy mess. Chill and enjoy. :)It is always a hit at the parties.
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Reviewed: Sep. 5, 2011
Great Salsamole! We changed it up just a bit... added a single tomatillo and half cup of cilantro.
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Reviewed: Jun. 27, 2010
Excellent recipe. I used just one jalapeno pepper (seeded and deveined) to keep it mild. Really loved it, but next time, I plan to use lime juice and add cilantro. Someday, when the kids are all grown up, I'll try it with all the fancy peppers!
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Jun. 26, 2010
I had high hopes for this. It would've made just an outstanding guacamole. I'll probably try it again as just that. But I think what ruined the flavor for me was the can of diced tomatoes. It took away from the flavor quite a bit. I mixed it more than I should've because I had to add salt to add flavor the tomatoes took away! The end result looked like split pea soup. I will try again, next time I'll modify and keep it as guacamole.
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Cooking Level: Intermediate

Living In: Batavia, Ohio, USA
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Reviewed: Jun. 21, 2010
Bakermom, if you make this salsamole again, consider leaving out the olive oil instead of the tomatoes. I made some last night and I think the oil is the ingredient taking away flavor. Also green onions instead of yellow can give the recipe a lighter fresher taste because for some people the yellow onion can stick to the palate.
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Cooking Level: Intermediate

Living In: Albuquerque, New Mexico, USA

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