I’d devour that. I’ve never heard of chicken leg lollipos but I’m eager to try.

Would you mind sharing your recipe?

Slowly cooked is absolutely fine but I’m looking forward to that roasted flavor. And you’re right, just a few variations and you’ve got yourself some nice salsa going. Chunky and textured is always the way to go!

Awesome, thank you! I will try this next time I make a sauce from scratch. I have always added the tomato puree earlier in the recipe and I’m excited to try it out like you did. Also I didn’t really roast the tomatoes but slowly cooked them which I’m excited about, too.

I’m looking to get into making my own stock and drying it for later use because I want to get rid of storebought stock, but didn’t find success in drying it.

And you’re absolutely right, I just mash it up as well for that great chunkiness and interesting mouth-feel.

They look delicious. Would you mind sharing the sauce’s recipe?