We had a sweet, family friend cater our recent family reunion, it was really quite a treat. I spent some time in the kitchen chatting over her recipes. She did a delicious roasted onion and feta breadstick and scrumptious strawberry cheesecake pancakes, but I was really wowed by her salsa. She brought it already prepared, we had it for dinner on day two, yet it tasted so fresh.
My fresh salsas always turn to a watery, mushy mess the day after, and canned salsa just isn’t the same. So I got the secret for making your fresh salsa keep better; canned petite diced tomatoes. So it is not quite the same as fresh, but when tomatoes are not in season, you are feeding a crowd or need to save time, this is a great option over Pace. I seem to never be able to make a recipe just as it is given to me, so this has been altered to fit my taste. Muir Glen just came out with petite diced tomatoes that are delicious, now if they could just get the BPA out of their cans!
28 oz can petite diced tomatoes
¼ yellow onion, chopped
5 green onions, sliced
1 cup cilantro, minced
1 jalapeno, seeded and finely diced
1 garlic clove, minced
1 teaspoon salt
2 teaspoons lemon juice
1 teaspoon honey
1 teaspoon cumin
½ teaspoon oregano
Combine all ingredients and let flavors marry for 1 hour before serving. Great with chips or tacos.