Quote:
Originally Posted by juppy
......guess what?....I couldn't tell much difference in that and the salsa I HAD been eating for years!! ...
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Go figure... I guess I make a "1/2 and 1/2" when I make salsa. I blend and simmer a part of my batch, but approx 2/3 of it is fresh chunky chopped ingredients and then dumped into the pot. (we love it warm, too!) What would you call that? Maybe salsa-pico?
