Hi all I'm trying to make the salsa thats served at at baja fresh thats basically diced tomatoes ,cilantro,and white onions. This is not the pureed version that's all over the web. This one has the consistency of bruschetta. Any help would be appreciated. TIA, Jim
> Hi all > I'm trying to make the salsa thats served at at baja fresh thats > basically diced tomatoes ,cilantro,and white onions. This is not the > pureed version that's all over the web. This one has the consistency > of bruschetta. Any help would be appreciated. TIA, Jim
Hey Jim, just add a serrano or jalapeno, dice and add to tomato, cilantro and onion... fry up some chips mmmmm.... chilichick
> Hi all > I'm trying to make the salsa thats served at at baja fresh thats > basically diced tomatoes ,cilantro,and white onions. This is not the > pureed version that's all over the web. This one has the consistency > of bruschetta. Any help would be appreciated. TIA, Jim
Do a search for Pico De Gallo that is what it is called.
> > Hi all > > I'm trying to make thesalsathats served at atbajafreshthats > > basically diced tomatoes ,cilantro,and white onions. This is not the > > pureed version that's all over the web. This one has the consistency > > of bruschetta. Any help would be appreciated. TIA, Jim
> Hey Jim, > just add a serrano or jalapeno, dice and add to tomato, cilantro and > onion... fry up some chips mmmmm.... > chilichick
> > Hi all > > I'm trying to make thesalsathats served at atbajafreshthats > > basically diced tomatoes ,cilantro,and white onions. This is not the > > pureed version that's all over the web. This one has the consistency > > of bruschetta. Any help would be appreciated. TIA, Jim
> Do a search for Pico De Gallo that is what it is called.
>> > Hi all >> > I'm trying to make thesalsathats served at atbajafreshthats >> > basically diced tomatoes ,cilantro,and white onions. This is not the >> > pureed version that's all over the web. This one has the consistency >> > of bruschetta. Any help would be appreciated. TIA, Jim
>> Do a search for Pico De Gallo that is what it is called.
On Mon, 19 May 2008 03:32:15 -0700 (PDT), jboste...@gmail.com wrote: >Hi all >I'm trying to make the salsa thats served at at baja fresh thats >basically diced tomatoes ,cilantro,and white onions. This is not the >pureed version that's all over the web. This one has the consistency >of bruschetta. Any help would be appreciated. TIA, Jim
Mexican 4 Medium tomatoes, chopped 2-3 jalapeno chiles, veins removed along with some seeds, minced 1-2 serrano chiles, tops removed, minced with seeds intact 1/2 red cup onion, chopped 1 clove garlic mashed with 1 tsp. salt 3 tbspn. cilantro, snipped
This salsa should have texture if it so to represent the taco stand properly so hand chop everything. If you promise not to over process the vegetables into a puree, you could use the food processor. Just chop using quick on and off pulsations. Stir all the ingredients together to blend. The beauty of this salsa is its freshness and since it has neither lime juice or vinegar, it should be eaten with a few hours. Makes 3 cups or enough for one person at the taco stand.
Recipe courtesy Jaqueline Higuera McMahan. Use a little fresh mint to cut the sharpness of the cilantro.
On 5/24/08 11:40 AM, in article 27og349qodsif4n19or35h91evgevv8...@4ax.com,
"Roughrider50" <corky...@hotmail.com> wrote: > On Mon, 19 May 2008 03:32:15 -0700 (PDT), jboste...@gmail.com wrote:
>> Hi all >> I'm trying to make the salsa thats served at at baja fresh thats >> basically diced tomatoes ,cilantro,and white onions. This is not the >> pureed version that's all over the web. This one has the consistency >> of bruschetta. Any help would be appreciated. TIA, Jim > This is the on I use. Simple & easy.(and good) > http://tinyurl.com/5hpjsq
