To keep them alive longer, most places add vinegar to their tabletop offerings, which usually makes them RT stable for the day.
A pinch of oregano and cumin (yeah HTG) can definitely improve things.
You can experiment with the different types of citrus to see which one suits your palate best, there's variety within the "green" lemons/limes in terms of acidity-sweet-bitter.
You can use yellow lemons, they impart a different profile. My citrus tree at home puts out yellows, they make outstanding lemonade.
Disclaimer: I've never used canned tomatoes for salsa, so can't really comment.
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