sf wrote on Fri, 28 Aug 2009 14:57:29 -0700:

>> Kalmia wrote:
>>> On Aug 28, 2:46 pm, Omelet > wrote:
>>>> In article >,
>>>>
>>>> "Dimitri" > wrote:
>>>>> Last night with some extra company I had planned a Mexican
>>>>> "DIY" buffet what I realized I was almost out of
>>>>> Salsa. Dinner was simply soft Tacos on Warmed corn
>>>>> Tortillas with Carne Asada (semi Fajitas) You know,
>>>>> Grilled lime marinated flap meat and pepper &
>>>>> onion grilled veggies. Served with Mexican Rice (Knorr
>>>>> Chicken & jetomate powder) I digress; 1 large can of diced
>>>>> roma tomatoes (drained & liquid reserved) 1/2 large white
>>>>> onion cut into a small dice. 1 small can diced jalapeños 2
>>>>> tablespoons cilantro minced. Throw it all into a food
>>>>> processor and process to the desired size. Add back enough
>>>>> juice to make the mixture a dipable (word) sauce. Not
>>>>> Pico de Gallo but good enough as a salsa. Enjoy, Dimitri
>>>> Needed garlic but other than that, it sounds good!
>>>> --
>>>
>>> I'd add tomatillo and splash of lime juice, too.
>>
>> I agree Kalmia, Lime (or lemon) juice definitely brightens it
>> up as with other things like it, such as picante or salsa. I
>> haven't worked much with tomatillo, but I think that would be
>> a nice add.
>>
> Personal taste, but I wouldn't mix tomato and tomatillo.

I don't know if I woiuld with PIco de Gallo but I invariably use
tomatoes *and* tomatilloes when making chili con carne.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not