Actually I do prefer my salsa pureed, that is why I thought a food mill might save me some time. I don't really like salsa chunky as I like to dip a chip and the salsa stick to it, restaurant style. Plus it is easier to add to all sorts of dishes IMO. To each his own. As an aside I was looking at the Roma food mill which is much cheaper and appears to be the same thing? I read some old GW post saying as much. I am going to order it if that is the case. Plus I will be making tomato sauces and ketchup as well as a lot of other things.
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