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

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!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

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.

In article
>,
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.

Agreed with the lime! I'm inexperienced with Tomatillos.

I need to explore them more. They are potent.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

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.

Bob

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.


--
I love cooking with wine.
Sometimes I even put it in the food.

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

On 2009-08-28, sf > wrote:

> Personal taste, but I wouldn't mix tomato and tomatillo.

Yep. Tomatillos are typically used to make classic salsa verde. When
you can find it fresh made, well made, it's to die for. I used to
stop at a place in Sunnyvale before driving home. Didn't buy anything
else, just a quart of salsa verde to go. Considering Silicon Valley
is now mostly deserted, I suspect it's no longer there. <sigh>

nb

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

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

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

"Dimitri" > wrote in message
...
> 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.
>

What? That is salsa. Nothing more to it than that. No need to mince the
cilantro, the FP does that for you.

Paul