Quote:
Originally Posted by Honez
My weak spot. Salsa. We make ours a little chunkier though.
|
Many like it chunky, however, i do not. I love it pureed and actually the viscosity of the salsa is a big part of it.
Chunky salsas simply do not merge flavors the way pureed salsa does.
When I make chunky salsa, I just use habanero, some radish, carrots and tomatoes and chop it up.
however, for the killer salsa roja, it must be pureed.