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.
This recipe is amazing. Some advice: If you have the time, pulse the tomatoes and chop other ingredients by hand. Also, let the tomatoes sit in fridge for an hour before adding other ingredients and then drain the water off of the top (they're tomatoes...they will get watery), then add remaining ingredients. If your concerned about heat (the hotter the better for me), add jalapenos and hot sauce until desired spiciness. I love this recipe as is. Thanks J-Shep! - 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
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