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.
>


Sounds delicious, Dimitri, but I'd add a splash of good vinegar, or
lime or lemon juice. Salt, too, although I realize some people are
restricted.

gloria p