They say that necessity is the mother of invention, and that’s certainly true for this little recipe. Not because of pandemic and quarantine — though, to be sure, we’ve made more frequent batches of this as the weeks have worn on, what with the glut of canned tomatoes stockpiled in the pantry. But actually, this Tex-Mex salsa recipe has been a stalwart in our household for many years now, conceived one weekend when I wanted to make migas for brunch…
