Baja fresh chunky salsa

[jbos...@gmail.com]

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

[chilichick]

Hey Jim,
just add a serrano or jalapeno, dice and add to tomato, cilantro and
onion... fry up some chips mmmmm....
chilichick

[Dimitri]

<jbos...@gmail.com> wrote in message
news:a16b7293-f7eb-4b7c...@k13g2000hse.googlegroups.com...

Do a search for Pico De Gallo that is what it is called.

Dimitri

[jbos...@gmail.com]

Thank You!

[jbos...@gmail.com]

On May 19, 12:08 pm, "Dimitri" <Dimitr...@prodigy.net> wrote:
> <jboste...@gmail.com> wrote in message

Thank You!

[Jan :)]

Yummm!

Jan :)

<jbos...@gmail.com> wrote in message
news:d7e22c15-4305-44aa...@l42g2000hsc.googlegroups.com...

[Roughrider50]

This is the on I use. Simple & easy.(and good)
http://tinyurl.com/5hpjsq

[The Wolf]

Salsa Cruda Mexicana

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 27og349qodsif4n19...@4ax.com,