Using canned tomatoes means homemade salsa can still be tasty and fresh minus the difficult task of chopping and seeding tomatoes. Adjust the consistency, and the spiciness, to your taste.
In Praise of Leftovers
Here is the dilemma:
Our family goes through a lot of salsa, mostly because one of the sacred rites around here is Sunday night nachos. (You should try it. Ten minutes, everyone loves it, and it's sometimes in front of the TV – heaven.) I hate chopping and seeding mealy tomatoes. It's a lot of work for a disappointing result. There is some delicious fresh salsa out there, but the kind I really like is $6 for a small tub! Wyatt and Yancey would slurp that in 10 seconds. And canned salsa has never floated my condiment boat. Too sweet, flat, or weird.
Enter "Almost-fresh salsa," a recipe given to me by Emily who got it from her ex-boyfriend who got it from his mom. And you guessed it – it uses canned tomatoes. I cannot keep enough canned tomatoes in the house. I've heard the packaging makes them bad for you, but have plugged my ears on that public service announcement. You only live once, right? If I don't smoke or eat fast food, I can be crazy and use canned tomatoes.
This salsa meets my criteria of tasting good. Who cares if something is fresh but it tastes horrible! Or if it's "all natural" but you can only choke down a spoonful. About to step onto a soapbox here, but some of the recipes floating around on Pinterest or Foodgawker look absolutely awful. I'd rather have a banana for every meal than concoct some of the "good-for-you" things out there. (Speaking of bananas and Pinterest, this post is really funny.)