Already a subscriber? Sign in →
Want this recipe? It’s yours free plus unlimited everything with a 7-day trial.
-
5-ingredient California salsa
Comments from the community
- What worked
- What you did differently
- Stories from when you had it
13 responses to “5-ingredient California salsa”
-
However many you can hold in a hand, consider that one tomato. So six handfuls 👍
-
You can also grill the tomatoes (and tomatillos) and peppers for a smokier flavor. That can be done on a BBQ grill, smoker, pellet grill or even in the kitchen on a cast iron pan.
-
Love this. Sounds like it’d end up like our other salsa, Zvi’s: https://s45509.p20.sites.pressdns.com/zvis-smoky-salsa/
-
-
This was tasty but I didn’t peel my line enough, the white parts are chunky and very bitter, but otherwise, it’s so good and has nice heat.
-
I’ve made this twice, but I feel like the 1 Tablespoon of salt is way too much. I toned it down to 1 teaspoon and it was perfect!
Thank you for the recipe!
-
I think you’re right, actually. I’m going to change the recipe to one tsp and more to taste. Thanks Jeannette!
-
Delicious! Be sure to cut all the white part of the lime rind off.
-
-
Ugh, cilantro has ruined more homemade salsa for me than I care to remember. Most recipes use way too much and it’s all I can taste.
-
No worries — you can always skip it. We’re very familiar with the cilantro issue. It’s so polarizing
-
I agree! I use parsley in recipes instead of cilantro.
-
I have a cilantro allergy (unknown to some) it makes it taste like soap to me.
-
-
Remember: You can always add more hot peppers. (But you can’t remove them.) Start slowly, and use just the flesh, first. Seeds carry most of the fire, so add those as needed. 🙂
-
I’ve got a huge bumper crop of baby tomatoes… Any recommendations on how to adjust?
-
Leave a Reply