I like to cook down the sauce from that "6 lbs of tomatoes" to get a really thick base and then add the other veggies at the end. Then I only cook long enough to "clarify" the onions. I put in Tomatillos and there is a lot of debate about cook or don't cook those, so I choose to cook a bit when they are in there.
But the main reason I cook is to get the base sauce flavor the way I want it. Using 10 or 15 different varieties of tomatoes in (at least) a somewhat different state of ripeness can make the sauce smoother or more fruity with more tang. So I want to deal with this possible difference before I add the "chunky". Besides, I think (JMHO) you have to reduce the tomato squeezin's anyhow.
I want it to be so thick that you can put a tortilla chip in STRAIGHT DOWN and pull it out (STRAIGHT UP) and have it coated like the picture on BOTH sides. I don't like watery salsa like you find as the appetizer in a lot of Mexican Restaurants - you know, that little "puddle" of red-ish fire water with tomatilla seeds floating in it.
A salsa expert is something I am not, but I do know what I like and I know you cant buy this in a bottle. This recipe has proven to be so flexible that it has become the family standard. We probably won't buy Pace's Picante anymore.
It must be pretty good. When the Hispanic ladies working at my Doctor's office call to confirm an appointment, they are asking if we can bring in some more.
Dip, Dip - Slurp, Slurp - Crunch, Crunch - HHmmmmmmmm!!!!!!!
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This happened yesterday
(BRing, BRing - Hello! Oh, hi neighbor, how are you? That's good. And how's the grand-daughter doing? Great. Yeah, they grow up too fast. So, what's happening? HHmmmmmm. Well, you're very welcome. HHmmmm. Yes, it is good, isn't it. HHmmmmm. Out already?? But I gave you that quart only yesterday. Is that right. Well, I'd love to, but we're running low ourselves right now. Yeah, I'll probably start another batch in a day or two. I'll see what I can do. Yeah, I'll let you know. Take care. Goodbye.)
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Ted