Mark eyed me suspiciously as we shoveled this salsa down our throats. "You said this is from a can?" he asked skeptically? "Si, Señor" I said with the confidence of someone who hold an M.A. in Spanish and is halfway through an epic Mexican cookbook project.
Would you also like to befuddle your friends by making fresh, delicious salsa using canned tomatoes? Look, no further. Today I will solve your, and perhaps the world's roasted salsa problems with a not-so-secret ingredient.
This might be a shocking revelation for you, but...Tomatoes are not available year-round, even in sunny California! I hate with a passion using crappy tomatoes and I'm so thankful that this brand has extended my ability to use tomatoes year-round. So now, you know the secret world. Buy good-quality fire-roasted canned tomatoes, mix them with garlic and jalapeños that you have pan-roasted. Throw in some white onion that you diced up small and rinsed to remove the harsh edge and cilantro because it makes everything better.
And since I am in a sharing mood, I have one more secret to share: mint. I know it sounds weird, but they throw mint into their salsa at Tacolicious and if you have ever eaten at Tacolicious you know that you should obey their advice without question or delays.