I found out that my favorite restaurant salsa uses both fresh tomatoes and tomato strips. A little research and my guess looks to be correct, that tomato strips are dried tomatoes. Is this always true? If so, what would a reasonable ratio of fresh (canned) tomatoes to dried tomatoes be for a salsa?
Well, dried tomatoes either take a lot of time to make or they are expensive to purchase. They are also very concentrated. Considering expense and concentrate, it would probably be less than an eighth or a sixth, and at the most a quarter.
Where I work, the salsa fresca is, well, made fresh - all fresh tomatoes, red onion, garlic, cilantro, and celery. Tomato strips are a canned product, the 72-40 product available from several suppliers is the norm, but some places may use sundried tomatoes. The problem is that they are expensive, and hard to work with dried (according to hubby). He uses them for some sauces, but mostly a cold pesto, because once you rehydrate them and cook them, they don’t taste much different than regular tomatoes, but they have a different texture.