KITCHEN PRACTICE 1 — A Full Cooked Salsa
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Chapter: Mexican Cookery 6 — Building a Salsa: Blend, Then Fry

TASK
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Build a full cooked salsa — blend rehydrated dried chiles with
tomatoes and aromatics, then fry the blended puree in hot oil until
darkened and thickened, tasting before and after frying.

WHAT TO DO
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1. Toast and rehydrate a batch of dried chiles as in Chapter 5.
2. Blend the rehydrated chiles with tomatoes, onion, and garlic into
   a smooth or semi-smooth puree.
3. Taste a small spoonful of the raw puree and note its flavour.
4. Heat oil in a pan until genuinely hot.
5. Carefully pour the puree into the hot oil, and cook, stirring, for
   several minutes until it darkens slightly and thickens.
6. Taste the fried salsa and compare it against your earlier note on
   the raw puree.

WHAT TO EXPECT
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- The raw puree should taste sharp, thin, and slightly harsh.
- The fried salsa should taste noticeably deeper, rounder, and more
  balanced, with the raw edge genuinely gone.
- The colour should visibly darken during frying, and the texture
  should thicken slightly compared to the raw puree.

WHY THIS WORKS AS AN ANSWER
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This exercise runs the chapter's own full technique end to end for
the first time, and gives a direct, tasted before-and-after
comparison of exactly what frying an already-blended puree
accomplishes.