I judge Mexican restaurants by their salsa (and hamburger joints by their fries, but that's another story).  I don't care how good the chile rellenos are or how authentic the enchiladas are.  If the salsa tastes like ketchup, or heaven-forbid the chips and salsa aren't served as a matter of course when you're seated at the table, then I'm not going. There is method to my madness (or at least I think so).  Given the right tools, salsa is one of the easiest recipes to make and, with a little ... continue reading...