I have recently been craving tomato salsa like crazy after having a wonderful version from a local Mexican restaurant. I tried to get the recipe out of the chef's there, but language barriers and ego got in the way :)
The salsa is not a chunky pico de gallo, rather a smoother tomato based version. I am mostly wondering if they cook the tomatoes and other ingredients first and cool it after, and what ingredients are used. I attempted my own version with canned jalapenos as opposed to fresh in the hopes of obtaining the right shade of green, but I think that might have been wrong.
Any help would be awesome!!