Quote:
Originally Posted by peebee
I use a mix of colors in my salsa and it gets raves at parties: green, yellow/orange, red, purple, pink. I just make it a point to not use only the traditional red color. The result is visually appealing and tasty too, since they're home grown, and we all know nothing beats that.
Oh, and if you serve the above with blue corn chips then people will think you are one original chef. 
Suzie |
I planned on mixing and matching colors this year, but always thought it best to stick with paste-style tomatoes; to keep water down to a minimum. We usually strain it out anyway; though...don't have any green, but have the other colors. Should be a fun 'salsa season'.
