Okay, while I have never actually fainted, I almost have four times. Each time was similar; stomach pain, then everything was getting dark, then heart palpitations. Two of the times it was during my period and I had really bad cramps. One time was after eating McDonalds for breakfast before going on a nine hour car ride to see relatives. That time was probably the worst because everything looked black with neon colored outlines. The last time was after eating a salad at a restaurant when we got in the car. The salad had lettuce, bacon, hard boiled eggs, red peppers, tomatoes, and bleu cheese. It was really good. I’ve also had heart palpitations for about less than a minute occasionally.

So, states all across America are possibly going to have a tomato shortage this year due to cold weather in Florida. I don’t understand why each state doesn’t just grow their own tomatoes? I understand some climates are cooler than others, but greenhouses maintain a growing environment all year round. Tomatoes in grocery stores and restaurants are just replicas of the real thing anyways so I don’t think it’s a taste issue preventing states from growing their own. I just think it would make more sense for each state to sustain their own produce market within their means. Please help me understand.
Dr. Dew, I am obviously not speaking in terms of everyday people growing their own produce. I am talking about the commercial market.
@TheAcaciaStrain and that’s really sad. I know there are food safety laws that probably come in to play with that, but it would seem better for the market on both ends to buy locally produced vegetables. I know Florida is set up for it, but maybe it’s time for that to change. ?

Okay, I’ve tried every different recipe’s on the internet that I can find, and NONE of them tastes anything like any of the restaurant style mexican salsa.

Well, some came close.
But anyways tell me what I am doing wrong.

I tried using the most simple common thing I read about and that is basically.
Tomatoes “canned and fresh ones”
Jalapeños canned and fresh ones”
Garlic “powdered and non powdered”
Onions
and cilantro.
some salt

With plus or minus other ingredients.

With different amounts of each.

In just about every combination.

I even asked the ‘essays’ who worked at the mexican restaurant, and they basically gave me the same ingredients and instructions with what I did, but I think they keep leaving out the secret ingredient.

Mine tastes good and all, but it doesn’t taste like the restaurants.
idk what I am doing or not doing????
Any ideas?
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a food processor? I use a blender, is that what you are talking about? or is it something else?