By Dancer^ on July 27, 2002
"We love this with plain grilled fish or pork. Its also great with spicy crackers for dipping."
Serving Size: 1 (113 g)
Servings Per Recipe: 1
"I made this recipe with the following modifications: 1 tablespoon of mint (the last reviewer was right about the mint), white wine vinegar instead of red, 3 tablespoons of minced red onion (I think green onions are too bland), and a little kosher salt and pepper. It was awesome! I put in over broiled halibut with brown rice that had some fresh ground cumin seeds and salted pepitas mixed in after it finished cooking. The salsa tasted great on the fish and mixed in with the rice. I would definitely make it again and I'd make it for guests."
"This is a good start on an intriguing idea, but it's just not there yet. I only used 1 tbsp mint, as two seemed like a lot for such a small amount of salsa, and I'm glad I did. The mint flavor was distinct; doubled, it would have been overwhelming. The olive oil gives this salsa a faintly unpleasant feel in the mouth, so I will leave it out next time. And it's missing...something. Possibly cumin, or maybe the zing of a red or orange bell pepper. I'll be using this recipe as a base for some tinkering."
"I left out the mint (because I did not have any) but otherwise made this as written. Dh thought it was fine; I thought it was wonderful! It was tangy and sweet with a hint of tart and went beautifully with grilled chicken. I will definitely make this again!"