KITCHEN PRACTICE 2 — Raw Salsa vs. Fried Salsa, Side by Side
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Chapter: Mexican Cookery 6 — Building a Salsa: Blend, Then Fry

TASK
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Split one batch of blended salsa in two — leave one portion raw, fry
the other — and taste both directly side by side.

WHAT TO DO
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1. Blend one full batch of salsa base — chiles, tomatoes, onion, and
   garlic — into a smooth puree.
2. Set aside half in a bowl, unfried.
3. Fry the other half in hot oil, following the chapter's own
   technique, until it darkens and thickens.
4. Let the fried half cool slightly, then taste both side by side.

WHAT TO EXPECT
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- The raw half should taste noticeably sharper, brighter, and more
  raw-vegetable-forward.
- The fried half should taste rounder and more mellow, with a real,
  deeper flavour the raw version doesn't have.
- Both should still taste recognisably like the same salsa, just
  genuinely different versions of it.

WHY THIS WORKS AS AN ANSWER
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This exercise isolates frying as the single variable, making the
chapter's own central transformation something directly tasted in
one sitting rather than compared across two separate batches.