I par boil the things to soften the skins and then puree them in a blender with a little bit of vinegar. I'm usually not a fan of vinegar in things and don't like pickles, but that's all I put in.
I figure anything else I spice it with will have the other stuff like garlic,
I had a sack of tomatoes that I made 'regular' salsa with. My recipe is loosely based on a local restraunt, and cutting the tomatoes by hand really makes it better than any food processor or whatever automated process. I like about any salsa, but the places that puree the tomatoes just don't have the best salsa in town. My batch last night was about three or four gallons and used all of my tomatoes.
I dice the tomatoes to 1 cm or so and add them as I cut other ingredients.
I add chopped green unions, red onions, white or yellow onions, fresh corn cut off the cob. If there are a good price on bell peppers I add a red, yellow and orange one to the usual green one. Add cilantro, chives and or green onions, green chlli peppers blanched and diced or from a can. Add Black and white pepper , enough you can see it in there. I have thrown in a can of black beans before. A squeeze of lemon never hurts, and though I usually let anyone add their own salt to taste, I sometimes use the packs of that citrus salt you find at bars.
I don't use specific recipe or measurements, Just sort of kitchen sink with a large amount of the basic ingredients and whatever is waiting to rot in the fridge . Just use more peppers and onions depending how many tomatoes there are. It really is good.
