Reviewed: Sep. 27, 2012

I made mine a lot hotter by adding more jalapenos. Next time I will use habanero peppers. It was all right . I even added some mint and mango to liven it up a bit. I'm not a fruit salsa type of person, but my tasters were delighted.

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Reviewer:

blackbirdfly

Reviewed: Aug. 12, 2012

My proud Mexican family would probably chastise me for trying a recipe that is so against tradition, but I love experimenting with new ideas. I originally followed the recipe exactly as written, I even let it chill for the recommended amount of time hoping that the flavors would mix and blend in the process, but upon further taste-testing, it was still very bland and definitely in need of something more. I mentally kicked myself in the behind for not picking up some cilantro when I was at the grocery store, since it would be a perfect addition to this recipe. Instead, I improvised and added one cilantro flavored "bullion" cube. I also added 2 more jalapenos and a serrano pepper because there was just no kick to it as written. I added 2 pinches of cumin and a dash of pomegranate red wine vinegar. Almost, but not quite there. One teaspoon of sugar gave it a wonderfully amazing balanced taste. Success! The base recipe is a great idea and it definitely has potential, which is why I gave it 4 stars instead of one.

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Reviewer:

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Reviewed: Jun. 24, 2012

I had some leftover strawberries from a sangria I made yesterday and made this salsa with the rest except I used what I had from the garden. Regular red cherry tomatoes, black cherry tomatoes and yellow pear tomatoes. I also added a couple of hot banana peppers and one japaleno. The hot bananas weren't too hot and added mostly flavor. Next time I'd add a little bit more jalapeno for just a little bit more bite. I put in everything else this called for, except the olive oil. I served this as an appetizer to our supper of shrimp and salmon on the grill and a green salad. Something I'd definitely make again!

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Reviewer:

Teresa

Cooking Level: Beginning

Home Town: San Angelo, Texas, USA

Living In: Denton, Texas, USA

Reviewed: Jun. 26, 2011

Excellent!! So refreshing and delicious!!! I added red onion and cilantro to this and omited the olive oil. I served this as a side to the "Strawberry Balsamic Chicken" recipe on this site and it was a huge hit! This tastes great over salad with a drizzle of balsamic too! Wish I could give it more stars!!!

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7 users found this review helpful

Reviewer:

Jasmine

Reviewed: May 1, 2011

Needed something more, especially as I ate it as a salad rather than a salsa-- so I added dried apricots to it-- sweet & spicy. :)

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6 users found this review helpful

Reviewer:

Chris Porter

Reviewed: Jul. 8, 2010

This wasa good salsa...not your usual mexican salsa, to say te least. I used a lemon instead of a lime, and the recipe came out good. Most of my family enjoys this dip.

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9 users found this review helpful

Reviewer:

bradymonty

Reviewed: Dec. 30, 2009

too sweet

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5 users found this review helpful

Reviewer:

AZEELE

Cooking Level: Intermediate

Living In: Jacksonville, Florida, USA

Reviewed: Aug. 3, 2008

We love this! You just can't keep it for very long, so need to make for immediate consumption.

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19 users found this review helpful

Reviewer:

Holly

Cooking Level: Intermediate

Living In: Frisco, Texas, USA

Reviewed: Jun. 15, 2008

Added two tablespoons chopped cilantro, a teaspoon of sugar and a teaspoon of raspberry balsamic vinegar. The latter ingredient esp. made this recipe special.

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Reviewer:

Jack's Mom

Reviewed: May 7, 2008

I just realized I never rated this. I made this for a party and everyone raved about it. It starts off sweet and finishes up hot. Very popular, gone quickly.

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17 users found this review helpful