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amayats | Dec 15, 201712:09 PM     11

So, I've spent several months trying to replicate the salsa at one of my favorite taquerias. I've made a lot of good salsa along the way but nothing quite matches the goal. This goal salsa has a medium-thin - not super liquidy but drips off a spoon without chunks- dark red liquid (it uses chiles de arbol) with diced onion and cilantro and I can't seem to get the liquid right. Every time I make salsa it's pulpy and not nearly a rich enough flavor. Any ideas on how to achieve that thinner, more finely pureed but still super rich in tomato/onion/chili flavor salsa?

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