Last week I made my first of the season salsa. I like my salsa in a kind of unusual way: smooth, but thick. My husband and I do not like raw tomatoes, so we really prefer that our salsa not have big chunks of tomatoes in it. Because of this, I have made my own
recipe for smooth and thick salsa. It has extra tomatoes, is cooked and then blended. These three things make it the perfect consistency for us. I wanted to share it, in case there are others out there that also prefer a smooth and thick consistency in their
salsa. This is how you make it!