Copycat Baja Fresh Salsa

From: Shirlsaw

On Jun 24, 2008

Made this last night with a few changes. Used 4 Jalopeno peppers (two without seeds), increased onion to 1/2 cup, and 2 cloves of garlic which I smashed and smeared with the salt. And 2 teaspoons lime juice. And finally NO water. The consistancy is perfect without it. I and my co-workers just loved it.

From: Chef #358123

On Aug 18, 2007

This was great. The only thing I did difrent was no water!

From: Mole

On Jul 20, 2005

Great salsa, but I did have to make modifications (some by choice, some not). I think my tomatoes were either too big, or too ripe. Since once I pureed them, I didn't need to add the 1 1/2 cups of water. The juice from the tomatoes was plenty. Like a recommendation from above, I also grilled a few onion slices for the same time as the jalapenos. And my salsa was soooooo mild that I even needed to add in a diced jalapeno at the end (not roasted, but fresh). My kids are still able to eat it, so that means it's still not hot enough, but plenty good. The only other modifications I found that were needed was about 2 additional TSP of salt. Great recipe, eill keep for a long time.

From: Biz319

On Dec 28, 2007

It is December 28, we have had about six inches of snow, and I just took the grilled tomatoes and peppers off the grill. I think the neighbor across the street that was shoveling thought I was crazy. But as I made it this past summer and canned about 20 jars of this stuff, its now all gone. Either eaten by me and my daughter (husband/son not fans) and given away as Christmas gifts, there was no way I was going to wait until summer to make this again. The only thing I do differently is omit the onions (don't like em) and added the juice of a half of a lime for each recipe. I LOVE THIS STUFF! I pour it over scrambled eggs, over pork dishes, you name it. THANKS FOR POSTING and sorry for waiting so long to rate it!