[marmalady]

I'm with Suzanne - NO BLENDERS! (or processers). If you do use one, just use it for the veg, not the tomatoes. Chop the tomatoes and add in by hand. I've used a good quality canned plum tomato in the winter with good results - even used a good quality smooth tomato sauce, for smooth instead of chunky salsa. Muir Glen is my favorite; their tomatoes and products taste the most like fresh.

I keep it pretty simple and traditional with my basic red salsa - tomato, white onion (which can be soaked after it's chopped in ice water - takes out a little of the bite which can overpower the other flavors), jalepeno or serrano peppers, salt/pepper, and lots of cilantro, and maybe a hit of lime juice if the tomatoes seem too sweet.

Check out Mark Millers book, 'The Great Book of Salsas' for some wild variations!