ADVERTISEMENT
- Real Recipes from Real People -

re: Baja Fresh Salsa

Misc.
ADVERTISEMENT
every Baja Fresh employee signs a legal document to not tell anyone the ingredients of any of the salsa. and all the recipes u guys have mentioned so far are way off. but keep trying good luck
MsgID: 1414876
Shared by: george, califronia
In reply to: ISO: salsa baja
Board: Copycat Recipe Requests at Recipelink.com
  • Read Replies (19)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Chicken Rollover Delight
  • CHICKEN ROLLOVER DELIGHT 8 boneless, skinless chicken breast halves 1/2 cup milk 1 1/2 cups Italian bread crumbs 1/8 cup olive oil 2 garlic cloves, peeled and crushed 3 tablespoons peanut oil 2 tablespoons butter 3/4 ...
  • Prosciutto and Romano Cheese Grits
  • PROSCIUTTO AND ROMANO CHEESE GRITS 3 cups chicken stock 3/4 cup instant white grits 1/3 cup heavy cream 3/4 cup grated Romano cheese 1 teaspoon olive oil 1 tablespoon shallots, minced 1 teaspoon garlic, minced 1/4 pou...
  • Chicken Enchiladas with Mexican Gravy (crock pot)
  • CHICKEN ENCHILADAS WITH MEXICAN GRAVY 2 to 3 pounds chopped cooked chicken 1 (4 1/2 ounce) can chopped mild green chilies 1 onion, chopped Mexican Gravy (recipe follows) 4 ounces shredded Monterey Jack Cheese 4 ounce...
  • Basil Batter Rolls (Biltmore Estate)
  • BASIL BATTER ROLLS 2 packages active dry yeast 1 1/2 cups warm water (105 to 115 degrees F) 1/3 cup shortening 1/4 cup sugar 1 1/2 teaspoons salt 1 large egg 4 cups unbleached flour, divided 2 tablespoons pesto 2 clov...
  • Hot Cocktail Sauce (with Key lime)
  • HOT COCKTAIL SAUCE 1 tablespoon prepared horseradish 3 tablespoons ketchup 1 tablespoon chili sauce 3 tablespoons Key lime juice Zest of 1 Key Lime* 1 teaspoon Tabasco or other hot sauce Salt and coarsely ground black...
ADVERTISEMENT
  • Baked Spareribs, North Carolina Style (1980)
  • BAKED SPARERIBS, NORTH CAROLINA STYLE 3/4 cup boiling water 1 teaspoon crushed red pepper flakes 3/4 cup oil 1 rack spareribs (3 pounds) Pour water over red pepper; let stand several minutes; stir in oil. Place spa...
  • Banana Pudding (using graham cracker crumbs)
  • BANANA PUDDING 3 cups milk 2 boxes (4 serving size each) instant banana pudding mix 1 1/2 cups graham cracker crumbs 4 or 5 bananas, sliced In blender mix milk and dry banana pudding together. Layer cracker crumbs...
  • Re: How to store homemade muffins
  • Hi Colleen:-) A year or so ago, someone, at this site, suggested that to keep muffins from becoming soggy, just put them on a plate, covered loosely with waxed paper. I usually just keep the amount I plan to use the next...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • re: Baja Fresh Salsa
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!