One of the things I really missed when I moved to Seattle from Austin was the lack of quality salsa, which I use like Australians do vegemite (or my kids use ketchup). Many of the restaurants here use something that tastes like tomato paste with oregano (shudder), and store bought generally has a litany of preservatives and questionable additives.
After some trial and error, I’ve come up with my own recipe (below), which I’ve used for the last couple of years. A few months ago, I found a pretty good store bought variety by Salsa de Rosa, made in Redmond. Their medium variety is flavorful, fresh, and without preservatives or pastes. The essential difference between theirs and mine is they use jalape