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Baja Fresh Salsa Baja Recipe
Baja Fresh Salsa Baja
By Todd Wilbur

Recipe Type: Dip
Calories: 57
Cook Time: 1 hour 35 minutes
Recipe Rating: 5.0 (6 reviews)
 
You won't find freezers, can openers, or microwave ovens at this national Mexican food chain. Since 1990 Baja Fresh has been serving up great food, made fresh with each order. As you're waiting for your food to come out, that's when you hit up the salsa bar, where you'll find several varieties of delicious fresh salsa, from hot to mild, ready to be spooned into little tubs that you can take to your table or to your car. One of the most popular selections is called Salsa Baja: Its medium spiciness, smoky flavor, and deep black color make the salsa unique and mysterious. That is, until now, since I've got a Top Secret formula for you right here. But the recipe wasn't as easy to create as I first thought. I figured the tomatoes would have to be extremely blackened over a hot grill, but I wasn't sure how to get them dark enough to turn the salsa black without the tomatoes getting all mushy and falling apart on the barbecue.

So, I went back to Baja Fresh before they opened to peer through the window to see if I could catch some hot salsa production action. I waited and waited. After several hours as the lunch rush was beginning to wind down and no fresh salsa was in the pipeline, it was time for extreme measures to get things moving. I went in and ordered 30 tubs of Salsa Baja to go, and that did it. I ended up with a big bag filled with 2 gallons of salsa (thankfully they poured those 8-ounce portions into bigger bowls), and the restaurant went immediately into "salsa red alert" to replenished the now-dwindling salsa reserve. It was perfect!  As I was grabbing my bag, a dude come out from the kitchen with a huge box of tomatoes to slam on the hot grill. I ordered a giant Diet Pepsi and parked myself at a close table to watch the process. That's when I discovered the secret. For super-charred tomatoes they start with firm, chilled tomatoes, that aren't too big or too ripe. I also found out that the tomatoes must start roasting on the grill with the stem-side down. The rest was simple...

Source: "Top Secret Recipes Unlocked" by Todd Wilbur.

7 firm medium tomatoes, cold
2 jalapeno peppers
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Pooleman  
Submitted on: 09/10/13
Since moving out of the city, and thus far away from any Baja Fresh, I needed a good fill in for Salsa Baja. I found it! This recipe is easy and fun to make, and using as much home grown produce makes it all the better. I followed this recipe exactly and I am very happy with the results. It's the salsa that I love from Baja Fresh, right in my own kitchen.
tweeker  
Submitted on: 03/01/12
I would say this recipe was dead on! Just make sure you follow directions and turn up the heat on the tomatoes & jalapenos, more burnt the better :)
trendy  
Submitted on: 11/25/08
the recipe was awesome, have been searching for a long time for this recipe, thanks, recommendation though, cut back on the water, and instead of using the grill and making a mess, use a propane torch for plumbing, and turn the tomatoes for the blackened effect.
carrierj  
Submitted on: 12/16/07
This recipe is very close to Baja's. Make sure you really blacken the tomatoes. Also, I threw 2 green onions on the grill for the last 5 minutes and got them a little blackened/wilted and added that in the blender too. Baja used to enclose one of these onions wrapped up with your burrito (and a slice of lime) before they got bought out and I think they may have thrown some in to the salsa because it took it that much closer to the original. Also, the salsa gets better after it has thouroughly chilled. It's impossible to wait until the next day, but that's when it was the best.
Swann  
Submitted on: 01/27/06
This recipe is it!!! I have been trying to get this recipe for over seven years and have tried numerous others with to no avail. We made this last week for my son's birthday party. I ran over to the local Mexican market and bought some "hard" Roma tomatoes for this since produce is so high in the Winter. I ran home and burned the tomatoes on their sides for 20 minutes each. Followed the recipe to a tee, and voila. Everyone raved about it! So simple to make, and I'll never have to eat at Baja Fresh since I have this killer recipe! Only suggestion that I might make is cut the water down by one cup for extra thick salsa. Outstanding!!
Heather  
Submitted on: 09/18/05
I live in Las Vegas and have been wanting the recipe for this salsa for years. This is right on. I did make two batches, if you use a riper tomato the salsa has more of a tomato taste than the restaurant. I like the less ripe tomatoes. THANK YOU!