My thought is that any recipe can be good if you remember some simple rules:
1)The quality of tomatoes. The best are fresh plum tomatoes (see the relative thread!) which are meaty and have few seeds, otherwise any tomato can be good if it's ripe and not too watery. You may have the best recipe in the world, but you'll never get a good salsa if the tomato quality is poor!
2)The procedure. As others said, never process tomatoes with a blender. Chop them by hand. If you have more time, plunge them in boiling water for 1-2 mins and then peel and seed them before chopping. If you have even more time, when the salsa is ready push it through a sieve.
3)The time. Don't be in a hurry...a good salsa needs a LOT of time. When all the ingredients are into the pot, lower the heat to the minimum, cover the pot and leave the salsa quietly bubbling until it's thick enough. As the neapolitan writer Giuseppe Marotta said, the salsa "Doesn't boil...it THINKS!" (To tell the truth, the sentence referred to the Ragł alla Napoletana...
)
Just my 2 cents!
Pongi
BTW...For a long time now I have wondered WHAT IS CILANTRO! Could you answer me please?