Salsa

From: Chef #1129967

On Jan 15, 2009

this recipe was great. i did add half of a limes juice and some garlic powder. thank you so much for posting this recipe.

From: Mellie M.

On Jun 30, 2008

This is such a good basic recipe. Thank you so much for posting it. However, I used only two TB of jalapeno, and it was too hot for me, and I can usually take spicy food. So next time I'll put in a little less. I'm going to use this recipe at our upcoming picnic. I know everyone will love it.

From: Dan'l

On Jun 12, 2002

Unquestionably the best salsa I have ever had! The flavor is best when it is allowed to "marinate" in the refridgerator overnight. Also I like it with a few extra jalapenas for spicyiness. This salsa cannot be beaten.

From: Lennie

On Aug 29, 2005

This is so, so good! I can't pass on any remarks about making it, as I haven't yet — but I was lucky enough to try this salsa, made by Bev herself! Excellent texture and consistency (Bev makes this with everything chopped very fine, which I really like) — it was definitely not too thin or too runny — and a flavour that rivals any restaurant or bottled salsa I've had. The jalapeno heat unquestionably packs a punch, but it would easily be toned down if the amount of jalapenos listed is too much. For me, the amount of heat was enjoyable and not too overwhelming (although, for my hubby for example, I know I will have to cut way back on the peppers). I would agree that this salsa improves as it "ages", so don't worry about leftovers — they'll be terrific. Thanks Bev!