This is a nice, basic tomato salsa that is great as is, or you can add to it if you wish. Sometimes I like more jalapeno.
Nice and easy, and I had most of the ingredients already. Author is not kidding, it would EASILY serve 10. I used a big food processor and it filled the container. I put a heap ontop of some Lamb Koftas and there is still enough to make 20 Bruschetta slices. It tasted great and i'll definitely make this again! - 22 Jul 2014
As is, this recipe is pretty basic. It's a good launching point. When I went to the Farmer's Market with this recipe in hand, I didn't stop with the required ingredients. I used green pepper, but also yellow, red, and purple. Each has it's own flavor, so it brings an incredible blend to the salsa. Also, I didn't use pickled jalapenos. I used fresh. It had some kick, that's for sure! I used apple cider vinegar instead of red wine. AND, I added more cilantro (it's one of my favorites). That's the glory of salsa......it's an empty canvas waiting for an explosion of taste and color!!! My mother in law (who is Mexican and can make INCREDIBLE salsa) was even impressed - a rarity :-) I will refer to this recipe in the future, but I recommend using this as a springboard for creativity! - 15 Sep 2006 (Review from Allrecipes USA and Canada)
Very good salsa. Have made it twice now. I modified the recipe slightly though. I have no red wine vinegar so used balsamic instead. I used lemon instead of lime and a red onion instead of white. I added 2 bay leaves, 3 cloves crushed garlic, 1 tsp ground corriander, 1 tsp ground cumin, 1 habanero pepper instead of the jalapenos and more salt to taste. I omitted the cilantro as my fruit and veg store was out, but I would normally use it. The one habanero is plenty to make this quite hot. Will maybe use 2 next time to make it extra hot. - 08 Dec 2006 (Review from Allrecipes USA and Canada)