Last year I canned some salsa cruda that is more like a concentrate than an eating salsa.
Had all the good stuff, 'lime, cumin and so on, in it but too many darn habanero peppers.:shock::lol:
Worth

Mark,
Glad you liked it!!!

Made another batch tonight. We are getting slammed with tomatoes. It’s good way to use them up and we both enjoy it.

Texture??
 

Do you just chop or do you use a blender to get a good texture? Does either method affect the flavor?

[I][url]http://larrybrownsports.com/baseball/matt-carpenter-credits-homemade-salsa-home-run-binge/455852[/url]

[/I][B][I]Matt Carpenter credits homemade salsa for home run binge[/I][/B]

[I]...The salsa was made from ingredients that were grown in a garden at Carpenter’s house, a garden that was built by teammate Adam Wainwright.[/I]

Adam Wainwright is a fanatic gardener.

[url]https://www.mlb.com/cut4/adam-wainwright-discussed-his-love-of-gardening/c-271523968[/url]

Sometimes in the blender....for smoother texture, other times, I just chop it small and place in fridge for an hour. The salt will break it down....
If you like like pico, just follow recipe and chop big pieces.