On Fri, 28 Aug 2009 14:57:29 -0700, sf > shouted from
the highest rooftop:

>On Fri, 28 Aug 2009 15:56:16 -0400, Bob Muncie >
>wrote:
>
>>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.

And I would use fresh, seeded chilies instead of jalepeños in the
salsa and put the jalepeños on the side.

--

"It's not that I'm afraid to die. I just don't want to be there when it happens." - Woody Allen

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