My idea of salsa is a sauce and I like a lot of Mexican restaurant salsas, ususlly one hotter than the generic version they put on the table but not their hottest. Making it though is something I leave to others. What I mostly make is not that kind of salsa and not really a sauce at all, more like a topping for nachos. If there's a term for it, I don't know it. Finely chopped fresh vegetables is the essence of it, with virtually no liquid, with the sharper flavors of fresh vegetables yet still distinctly what you expect of Mexican food.
2 Roma or 1 beefsteak tomatoe, diced
1 onion, finely chopped
4 to six hot peppers (jalapeno, cayenne, tobasco, chocolate habenero are among the peppers we grow, none of them as hot as they should be due to vagaries of the weather or something about how we grow them), cleaned of most of the seeds and finely chopped. For hotness (though not much flavor) a few seeds can be included.
1/2 diced bell pepper or 1 stalk celery, diced
1 t dried or chopped fresh cilantro
optional - dash of dill, tarragon, or oregano if the hot peppers aren't too hot (otherwise these milder herbs won't compete)
2 T vinegar
Mix all the ingredients together in a large bowl and chill at least 2 hours. Some food processors will do a great job of doing all the chopping and mixing in quick order. Don't use a blender.
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