Granted, it's not the salsa fresca we can enjoy during tomato season, but it's much fresher tasting than any of the store-bought salsas I've tried. In fact ... This is how fresh tasting it is. We had guests for dinner--guests who are really into food and into salsa--and they were crazy about it! AND (yes, I'm shouting) they did not know the tomatoes were canned! And I didn't tell them, thought I'd save that little gem for another time.
There was just a tiny bit left over, and when I tasted it two days later, I was blown away! How can something taste so fresh after nearly 48 hours in the fridge?! Since it was early in the morning when I did my two-day taste test, I just went ahead and made organic tortilla chips and salsa, with a side of leftover Mexican rice, my breakfast. It was that tasty!
But I wouldn't try this with just any canned tomatoes. At the risk of sounding like a shill for Muir Glen, I would only make this with Muir Glen tomatoes. Truly, I am not on their payroll; they simply make the best canned tomatoes.
(Makes 2 cups)
1/4 cup finely diced onion, rinsed and drained
1/8 teaspoon salt
1 14.5-ounce can Muir Glen organic fire roasted diced tomatoes with green chiles, undrained
2 tablespoons chopped fresh cilantro
1 or 2 tablespoon freshly squeezed lime juice
1 teaspoon extra virgin olive oil
1 teaspoon red wine vinegar
1/8 teaspoon coarsely ground black pepper
1/8 teaspoon crushed red pepper flakes
In 3-cup bowl, combine all ingredients; stir together. Cover and refrigerate for 6 to 24 hours before serving. Garnish with more cilantro.
Other recipes you might enjoy: Mexican Rice and Homemade Flour Tortillas.