On Mon, 28 Feb 2005 18:37:13 -0800, Maverick wrote
(in article >):

> The only recipe I have that requires salsa is the velveeta/salsa dip recipe.
> Why would you put a jar of inferior ingredients in a recipe? If you don't
> like it on chips, what makes you think it will taste better in a recipe?

For me, it's a texture thing. Some jarred salsa is too mushy for me
to like it to eat on chips, but fine in soup.

serene, who usually makes her own salsa