22 Reviews

What a flavor bomb! Watch out, if you don't like garlic! I used cider vinegar and left out the oil alltogether and it didn't really matter too much. Wonderful!

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rosslare January 20, 2007

I was gonna post this as this is the only salsa we eat! this is outstanding and a staple at my house..

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celly January 05, 2007

My dad recently made this recipe for a party and I loved it so much I had to have it. Anyways, I've made it for parties and it is quick, easy and a huge hit. I added more jalapenos, cilantro and red wine vinegar and it was still fabulous. Beginners: this is a easy, awesome tasting recipe. You've gotta try this one!

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ErinK November 24, 2006

I had one of my 6th grade Spanish students make this for extra credit and it was a hit! This salsa was very delicious and my student said she had a lot of fun making it. Delicious!

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SraLucas May 30, 2006

It takes a lot to make me do something so "complicated" as peeling and seeding tomatoes LOL. However, I did it for this recipe. In fact, the only change I made was to "chicken out" by using 1 tsp. dried cilantro instead of the fresh. I wasn't sure how much oil to use (oil in salsa was a new concept for me) so I used 1/4 c., and it was fine. This was *WONDERFUL*. Worth every bit of effort!

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evewitch October 02, 2005

Our family really didn't care for this at all. Didn't want to affect the recipe's rating because we've never had this style salsa before and it was probably just us. I made it for a 4th of July party and ended up not serving it. It was odd scooping up salsa and tasting the oil and vinegar base. It was really oily, too. It reminded me more of a recipe I use to make bruschetta than any salsa I've ever tried. I love Nurse Di's recipes, though, and others have loved it, so it probably is just our personal tastes.

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Chef SuzyQ July 05, 2005

I took this recipe to my recipe club. It was a huge hit. Very tasty. Loved it. Thanks Chrissie, Illinois

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Chrissie Sutherland June 23, 2005

I used only 3 tomatoes, partly because I'm not a big fan of tomatoes and partly because I got tired of chopping them. I also used around 8 serrano chilies instead of 2 and some 1.5 million SHU capsaicin extract... mmmmmm capsaicin.

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Brandon D. October 14, 2004

Yum...very close in taste to those high-end fresh salsas!For some reason my salsa came out really light in color like a pinkish orange, strange. Note: I cut down on the oil because it was way to much and the purple onion seemed to give it a bitter taste...good luck!

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CookinMama September 26, 2004

EXCELLENT! This is one of the BEST SALSA FRESCA's I've ever had. I've lost track of the number of times I've made this in the last year. I've changed it only slightly to suit my taste. I use 2 Jalapenos and 1 Serrano chili and fresh, well crushed Mexican Oregano. I live in the heart of the Walla Walla Onion country so I raid my sister's garden for these wonderful treats, as well as her vine rippened Tomatoes. I have her permission of course. During the winter I buy the sweet's flown up from South America. They're pricier I don't need all that many and this salsa is worth it. I make it at least early in the morning or better the night before to give the flavors time to meld as it chills in the fridge. If any one wants to know why I enjoy cooking they should make this salsa it is lightyears better than anything you can buy and in addition it's fun to make. Thanx for posting this great recipe. Pierre

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Pierre Dance August 19, 2004
Chilean Salsa