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WOW!! What a fresh, simple, delicious treat! Upon your recommendation I made it with 2 jalapenos and 1 medium white onion, and a full tsp. of minced garlic cloves. Eighteen sprigs of cilantro to me was the tops of the single sprigs without the bottom stem (right?). The food processor made this soooo easy. After 45 minutes in the frig, I had to try it and was delighted. If you're not into too much heat, I recommend you follow the suggested 2 jalapenos, but to me, it was a little weak. Next time I make it, and that definitely will happen, I'll try 3 jalapenos and a little "sweet" by adding a half mango. This is wonderful as is, but I like to play around with recipes. Thumbs up on this one! P.S. DH said, "It's the best salsa I've ever eaten", and believe me, he's a hard critic and RARELY passes out complements!!

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Judikins May 14, 2010

This is my favorite salsa. Just like when I lived in Mexico for 6 years. If you have a mortor and pestal (molino) I suggest you grind the salt and garlic together into a paste first and go from there. Please no vinegar. I look forward to this daily when I return to Mexico to stay. T.J.

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davinandkennard July 19, 2007

Delicious! I didn't add jalapenos since I was going for fresh-tasting, not spicy. Only needed 1/2 t salt, definitely recommend using lime juice over vinegar!

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AD #2 July 05, 2012

DELICIOUS! This was the exact recipe I was looking for. Husband and I enjoyed it very much! I made exactly as written except added a few green onions because I wanted to use them up. Definitely making this as often as possible. Thanks for a great recipe!

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Milkman's Daughter October 15, 2011

This was great. I made it exactly as written, except I reduced the jalapenos to one (I needed it to be mild so my preschooler could eat it) and I added a tsp of lemon juice (personal preference). I also didn't have the patience to chop everything, so I just tossed it all in the food processor, which was incredibly fast and easy. The taste was to my satisfaction relative to the amount labor I put in, but of course chopping the ingredients would have been ideal.

Thanks for sharing this!

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ervigile May 07, 2011

Wonderful recipe, I make this often, it freezes well. I use my food preocessor and make a triple batch in about a half hour.

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Dawnab September 04, 2005

This is excellent salsa recipe!! I made it several time.. never failed.

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Yeonjin January 24, 2015

omg....thanks so much for sharing this recipe girl! i love to snack on chips and salsa and so have been wanting to make some fresh authentic salsa for a while now...besides it's much healthier and tastier than the stuff in the jar. this is a first for me so i knew i would be overwhelmed with many recipes online, then i came upon yours....it sounded the best so i thought i would give it a try and i'm so glad....this stuff is the best! i did use a cubanella pepper instead because i don't like a lot of heat, and also added some orange bell pepper. i can't wait to share with others!

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mamber70 December 10, 2012

It thought this recipe was pretty good. I found 18 sprigs of cilantro to be to much for me though. If I were to make again, I would cut back on the cilantro significantly.

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embutterfly75 August 07, 2012

Love this recipe! The best thing is it was so quick to make. I am making enough to can at least 6-8 jars for the winter. My family was so impressed. Thank you for such a great easy recipe!

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mzpynk July 08, 2012
Salsa Mexicana (Fresh Tomato and Chiles)