Hard Diced Tomato - Square
I'm wondering from whence these tomatoes make their way into most of the salsa that one finds in restaurants.
They are very hard and one has to chew on them; they are not in themselves juicy. Are they really some sort of preserved tomatoes in order to retain their shape?
I think they are just winter tomatoes grown to be shipped while still green and then gassed to turn red. No flavor, no pleasant texture, but too many folks still want "fresh" tomatoes. Unless the tomatoes are juicy and ripe, I say use canned and make a cooked salsa--or make another kind of salsa that isn't tomato based.