15 Reviews of Copycat Baja Fresh Salsa

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!

From: The Rock & Roll BBQ Chef

On Mar 25, 2005

I like this recipe a lot and make my own version. I like to roast 2 cloves of garlic for this salsa and add it to the blender. I also grill and char a medium white onion for the salsa and add that into the blender stage. Check out my other recipes at www.rockandrollbbq.com

From: Cookgirl

On Jan 28, 2005

We loved this salsa although we don't have a grill so the tomatoes were broiled. Next time I'll "borrow" my bro's BBQ grill and give the recipe justice. I didn't stir in the onion and garlic as directed in the recipe but decided to blend it in with the toms and jalapeno. All things considered, it turned out very good! I made extra salsa and froze the rest. I wonder if the flavor would be even more intense if the garlic and onion were grilled, too? Thanks for posting the recipe! CG

From: nvermd

On Jun 3, 2005

Every time I go to Baja Fresh I load up on this salsa. I was so glad when TSR came out with this recipe because it is like going to Baja. It's deep, dark flavor is such a smokey complement to fresh salsa.

From: hepcat

On Oct 4, 2006

SO GOOD!! Mine didn't really turn out like Baja Fresh's, but I think that's because I didn't blacken my tomatoes enough. I spent too much time checking them and moving them around; next time I will put them on the grill and leave them alone! I also think a little extra bite would be nice so I'm going to try a batch with the addition of a chipotle pepper. I just can't believe I finally know the secret to making a smoky salsa! I NEVER would have guessed this was the method! Thanks so much for sharing the secret!

From: Chef #358123

On Aug 18, 2007

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

From: *MessyPessy*

On Sep 16, 2006

I made this last weekend to have with some football munchies. It was a big hit and really packs a punch. I live in an apt. so I don't have access to an outdoor grill. I used my grill pan and the results were fine. I have never had Baja Fresh but this recipe was good!!!!!Thanks for posting

From: Charli B

On Jun 11, 2006

This was very close to the original! Like some of the other reviewers I also made some modifications. I added extra cilantro and used 3 cloves of garlic. I went easy on the (1 Cup) but I could have used the whole 1-1/2. Since I cut my jalapeno in half to grill and dropped one of the halves in the grill my salsa was a bit mild. All I had was cayenne pepper so I gave it a shot and it added a little flavor. I’m going to play around with this recipe until I get it as close as possible. Thanks so much for posting this!!!

From: Morningmorning

On Jun 5, 2005

THANK YOU? I have been looking for this recipe for a long time. It is simple and right on the origianl.