I’m trying to experiment with different salsa recipes and trying to come up with my own. But there’s one thing I can’t perfect... the texture.
Each time I have my go to ingredients and add it to my food processor, it always comes out as a pulp. Then the juices separate from the pulp and it just becomes a texture disaster for me.
I love more tomato sauce-y salsas that I can find in authentic Mexican restaurants but haven’t been able to perfect anything close to that.
Does anyone have an authentic style Mexican salsa recipe and technique they’d like to share?
bon appetit
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