Eat this crisp and fresh salad with tortilla crisps or as a spread over corn tortillas and top with fillings of your choice, wrap and serve as a snack.
Adjust the chilli and Tabasco sauce to your taste.
Whoa Nelly! As a person who is used to spicy and always orders the hottest number of spice a restaurant offers - I nearly burnt my mouth off with this stuff! I only added one jalapeno chilli (with seeds) so I didn't think it would be that hot. I don't think this recipe needs the extra hot sauce! I also agree with some of the other reviews that it was salty and had too much coriander. I love coriander but it made the salsa really green so it was a bit overpowering. I don't think it needs any salt or garlic powder especially if you are using chips with salt already on them. I will give it 3 stars because I was able to tone down the heat with more tomato and lime juice and was good because it was fresh. But I will have to change up the recipe if I was to make it again. - 29 Sep 2008
I love this salsa! I have made this 4 times already. I took it to a work lunch this week and got many requests for the recipe. As others mentioned, it can be get a little watery. After I seed the tomatoes and chop them in my food processor, I let them sit in a strainer while I do the rest of the work. This helps make it less watery. Thanks! - 29 Sep 2008
This is fabulous salsa. I like a medium consistency salsa so I pureed half the veggies and diced the other half so I had some chunks still in it. The half of the tomatoes I diced I also drained so it wouldn't be too runny. Next time I will use a serrano or habanero chilli because even with 3 jalapenos it wasn't spicy enough for my tastes. This salsa was still fabulous, even though next time I would only salt and pepper to taste as I found what the recipe called for might be a little on the heavy side. - 29 Sep 2008