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Wonderful, absolutely wonderful. I substituted olive oil for vegetable oil and the juice from one lime for the red wine vinegar. Thank you very much for sharing this recipe, it will definitely made again!

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NCSouthernBelle February 21, 2010

This is excellent, fresh-tasting salsa. I did halve the amount of salt because I was using quite fine grained sea salt. I also substituted green chilies that are more easily available for me. Still delicious. Will definitely make again and again. Thank you very much for sharing another wonderful recipe with us.

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mianbao May 09, 2012

Delicious! My daughter's Girl Scout troop made this for their Service Unit's International Festival (their troop picked Chile as their country to represent) and served it with tortilla chips. The kids at the Festival loved it and some were eating it with spoons -- no chips! Several adults wanted the recipe because they gave it a THUMBS UP!

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Cardinal79 March 06, 2010

Simply Delicious!

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Dying2Live January 16, 2010

This salsa is absolutely fantastic! We made it to take to a family BBQ and were looking for a recipe that would use up some of the tomatoes from our garden. I doubled the ingredients of the recipe, while keeping the oil to 1/4 cup. I used olive oil instead of vegetable oil. This recipe had a wonderful fresh flavor and was enjoyed by all. I received many compliments. Thanks for a real keeper!

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Dr. Jenny September 14, 2009

This is by far the best salsa I have ever made. I used yellow tomatoes from the garden and served it over beef, veggies, and rice.

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Cleatuslives July 24, 2009

This is a wonderful salsa It is also very good with lemon in place of the vinager and a dash of cumin

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Chef susan from Sandpoint,Idaho March 20, 2009

This is THE best salsa recipe ever! The flavor of the cilantro is what puts this over the top. Easy to make and tastes even better after it's rested a bit. I will never let store bought salsa pass these lips again...

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FabulousPhyl November 23, 2008

Lovely flavor -easy to prepare and I like you can keep it overnight. I made this to go with an omelete that I am preparing for brunch tomorrow. Thanks NurseDi for yet another excellent recipe

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Bergy June 09, 2007

very good, nice. I'm from chile and this recipe was very accurate and well proportioned. ps-> ehre we call it "pebre".

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andream April 05, 2007
Chilean Salsa