Comments on: How it works

By: Mimi Cowan

Mimi Cowan — Sun, 09 Jul 2017 16:37:59 +0000

I’ve been bemoaning the loss of Burritoville’s salsas for over a decade now and just thought to google recipes and stumbled across your decade-old post. Any chance Brandon ever tried his hand at the green salsa recipe?? Regardless, gonna try to make this tonight!

By: dara

dara — Fri, 26 Sep 2008 21:45:00 +0000

I forgot how good charred salsas are! No grill handy, so I made this in a cast iron skillet on the stove yesterday and am in love. I woke up this morning thinking of Brandon and feeling guilty for having chips and salsa for breakfast. Delicious!

By: Molly

Molly — Mon, 18 Jun 2007 17:22:00 +0000

Yeeeks! I've fallen a wee bit behind on comments over here, huh gang? Um, anyway.Susan, I love the thought of a pico de gallo juice shooter! You mean the bit of juice in the bottom of the little plastic cup that the pico comes in? Too funny.Dawna, I'm so glad you're still making that green salsa! Brandon will be thrilled.Thanks, Alisa!Well, thank <>you<>, j.black! I'm so glad it was a hit.Definitely, Pille. Definitely!Eddybles, I love the idea of adding cocoa. So interesting.I'm so glad to hear it, Anonymous! Brandon is smiling over here.Grant, it sounds like Brandon and I need to hurry ourselves down to Southern California before the summer is through...

By: Grant

Grant — Mon, 11 Jun 2007 19:16:00 +0000

Lady you are speaking my language. I loves me some salsa. It’s my favorite part about living in Souther California. Summer, salsa, avocados and tequila. Perfection.

By: Anonymous

Anonymous — Mon, 11 Jun 2007 18:22:00 +0000

oh my…i jotted this down and carried it around a few days until i absolutely couldn’t stand it…i bought just so-so tomatoes and was a bit concerned. but it was SO tasty. at first i was a bit concerned about how much it made, but it was gone in less than 2 days! (that’s with only 2 ppl). i think this will be made many more times!!

By: eddybles

eddybles — Mon, 11 Jun 2007 13:48:00 +0000

Looks delicious. I like adding a bit of cocoa to my salsa and a healthy dose of ancho. The smokiness lends depth and cocoa adds an element that no one can ever identify but they keep trying because it makes it so tasty.

By: Pille

Pille — Mon, 11 Jun 2007 08:21:00 +0000

Grilled tomato salsa sounds like a summer-time must!

By: J.Black

J.Black — Sat, 09 Jun 2007 19:33:00 +0000

I whipped up the recipe today; it took me like 30 minutes in all, with about <10 minutes of actual prep/assembly time. DELICIOUS and PERFECT! I never knew how simple it would be, funnily enough. And for £1.90 for the ingredients, with a yield of 0.6 litres, I am hella chuffed! Thank you Molly!

By: Alisa

Alisa — Fri, 08 Jun 2007 22:33:00 +0000

Thanks so much for this great grilling idea. I posted this as one of my favorite blog picks of the week. – http://www.godairyfree.org

By: Dawna

Dawna — Fri, 08 Jun 2007 20:00:00 +0000

Ah, yes, the fiery green salsa! I still make that one, based (loosely) on Brandon’s instructions in the comments of the original post. It’s very like a Peruvian salsa that is served with Aji de Gallina, so I use it for that, too!