As I was making some fresh salsa for tonight's dinner, my mind went back over a conversation I had recently with some very nice ladies. I had happened to mention that a few days earlier I had made three different salsas and was very pleased with my efforts. One lady asked why anyone would ever make their own salsa when one could simply buy jarred salsa at the grocery store. As the other fine ladies quickly agreed with that statement and immediately turned to discussing their favorite brands of jarred salsas, I wisely decided that my time and energies were best spent elsewhere. Besides that, I happen to have a healthy sense of self-preservation.
And now I would like to present my personal argument for why you should bother with making fresh salsa. Is there truly any comparison between the two? I know what my choice is, what is yours?
2 comments:
This is a trick question, right?
I have always made and canned my salsas. Mr. H. would give out cans to his friends for Christmas. When I heard some of them were diluting my salsa with KETCHUP, I refused to let him have anymore.
There are some culinarily challenged folks out there, dear. The only problem I have with my fresh salsa is that I can't stop eating it!
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