SC - Home of Pace Picante-OT

[Vanishwood at aol.com]

In a message dated 12/21/98 7:20:06 AM EST, phlip at bright.net writes:

<< I think the  reason most commercial sauces taste a bit flat is because
they're partially
 cooked in the canning process.>>

This is correct, the retort process really cooks the heck out of whatever is
in a jar,be it salsa or pasta sauce, one reason why manufacturers use so much
salt and sometimes sugar.  Funny thing is that although I agree with everyone
in regards to how bad Pace is, Pace and Old El Paso are the top two salsa's in
the US, approximately an 800 million dollar category.  Someone is eating that
swill... ;-)

My favorite sales is my mango salsa of death....2 cubed mangos, a little diced
red onion, one habenero pepper (not seeded if you are insane), lime juice, a
bit of cumin and cilantro, mix together let it sit an hour in the fridge and
serve...

Ethelwulf Kildare
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