Salsa...

Just cut up tomatos, onion, peppers (hot and bell) and cilantro and mix (the finer you chop the better)

Diced tomatoes, roma seem to work best. Minced garlic, onion, amount depends on how much you make. Cilantro chopped, juice from half a lemon and half a lime, more if you make a lot. Salt and pepper to taste.

Oh shallots work better than onions though no one has thrown up their hands when I have used onions.

You can leave it chunky, which is what I prefer, or throw it in the blender.

See I knew I would forget something the Jalepenos. If you have a chopping device that will keep you from touching them use that. Many a friend has rubbed their eyes after chopping them. I have heard the pain is extreme! Actually my daughter did it and we had to pour milk in her eyes which strangely worked.

My go-to is close to Jos, but I like heat, so, I dice peppers too. Jalapenoes, serranos, chipotles, maybe even the tiniest bit of habanero. A tiny splash of vinegar is good too.

Another good way to make salsa is to roast everything 1st. Put everything, even onions and galic, on a baking sheet and roast in the oven until everything is softened and cooked through....or everything, except garlic, directly on the grate of the bbq grill, or even with tongs over the open flame of the stove top until charred balck.. Put in a bowl and cover with seran wrap. The skins will steam right off. Puree everything and you have a wonderful, authentic taqueria salsa that will hold up longer than the raw vegetable variety.

my niece worked at a Mexican restaurant & taught us their recipe:

tomato
onion
jalapeno
S&P....& that's it.

Talk about easy! & of course, I have to change it up....sometimes I add lemon, sometimes lime, sometimes cilantro, & .....sometimes tequila &/or margarita mix. :)

You can make pico de gallo or salsa using the same ingredients. With the pico you just chop everything up and leave it all chunky. With salsa you throw everything in the blender and it is not chunky. Whatever you decide here are the ingredients.
Tomatoes (I like to use roma)
Onions ( I use green onions)
Cilantro (the amount you use depends on your taste, I like it I use alot)
Jalepenos (once again the amount depends on your taste, the more the hotter)
Garlic (fresh minced or powder)
Salt and pepper
Vinegar ( a dash )
Olive Oil ( a dash)
If you really dont want to spend alot of time at this just take off the stems and throw it in the blender, 5 minutes start to finish.
If you don't mind chopping, cut it up as small as possible.
I use to make a batch every weekend to use during the week. Then I found a taqueria in my neighborhood that makes it better, so now I just buy it from them!!
Good luck, let us know how it comes out.
Blessings!
D.

My Salsa RULES! :) It's a fire-roasted salsa, super, super easy and VERY impressive.

Here's what you need:
*a grill
*a blender
*4 roma tomatoes, washed and dried
*1 red onion, quartered, but NOT peeled
*1 jalapeno, washed and dried (more if you like it hotter)
*2 garlic cloves, NOT peeled
*handful chopped cilantro
*1 tsp (about) dried oregano
*1/2 tsp (about) ground cumin
*salt to taste

Put the tomatoes, onion, jalapeno, and garlic out on the grill until they are charred and blackened on the outside. The onion skin may catch fire. This is not a big deal.

Let the onions and garlic cool enough so that you don't burn your fingers getting them out of the peels. Peel them and then chop the stem off the jalapeno.

Throw everything into the blender and blend until it reaches the desired consistency. I like mine a little chunkier so it sticks to the chip. Give it a taste and add salt as necessary.

You can serve it warm, right off the grill, or you can pop it in the fridge until you're ready to use it.

and a splash of apple cider vinegar! Use a variety of peppers (hot and sweet) with different colors to make it extra pretty! Purple/Red onion can add a nice touch of color too! If you don't like cilantro, you can use parsley - or both!

Adding chopped Mango to it is also very good.

tomato
onion (white)
Rotel (can of chopped tomatoes with salsa style additives)
cilantro
squirt of lemon juice

My friend uses her Target purchased chopper. It is the one with the grid where you place the onion or tomato on the grid and close the lid and it presses them through in the perfect size chop for salsa. (I think it is like $20)
she chops the onion, tomato and cilatro...then adds a can or 2 of the Rotel. She pretty much "eyeballs" the amounts to customize to her own preference which is even tomato and onion portions and a large bunch of cilantro.
she finishes it off with a nice squirt of lemon and I am telling you, it is the freshest and tastiest salsa ever..and I am half mexican...she is irish...go figure! haha!