Salsa isn't about recipes man. Just get the basics, and improvise on that.
Bog-standard salsa:
a mess of fresh tomatoes (vine ripened, preferably fresh from someone's garden).
A couple onions (pref. white)
cilantro
garlic
hot peppers (variety and number according to taste)
a couple limes
salt
pepper
cumin
one beer.
a damn fine chef's knife.
a solid cutting board
.
Bring a pot of water to a boil on the stove. Then shut it off. WHen the water stops boiling, drop the tomatoes in and leave them there for 30 seconds. Then take them out and drop them in ice water. This should cook just the skins so they come off easily. Remove said skins.
Now chop the top and bottom off each tomato, and figure out how much of the "meat" you can keep. With the middle portion, punch the seeds and loose liquid out with your finger. quarter and put all usable parts of the tomato in a colander to drain further.
Dice the onions and cilantro.
Take the hot peppers, cut them lengthwise, and remove the seeds. This is a controversial point, and there are a couple different schools of thought. The seeds give the "sustain" note on the fire -- a relatively mild salsa with pepper seeds will keep burning for a while. Some will maintain that keeping the seeds in makes it hotter, and hence removing seeds is a bad thing. On the other hand, I subscribe to the belief that if you want a bloody hot salsa, well, peppers are cheap -- just add more unseeded peppers. Without seeds, you'll be able to achieve much higher peak temperatures, without people feeling physically ill.
Dice the peppers finely.
Anyway, when handling peppers, be sure to keep track of which fingers were touching them. Wash them well, and don't touch your face or other sensitive regions for at least an hour (depending on the strength of the peppers). Uncircumcised males and menstruatihng women should exercise particular caution. Some wusses even wear gloves.
Open the beer, and pour yourself a glass.
While enjoying the beer, return to the tomatoes that have been draining. Chop the tomatoes up finely, to the desired thickness.
Put all the chopped ingredients in a bowl and stir.
Juice the limes and pour them on top (in some parts of the world, you gotta use lemon instead). Mix in salt, pepper and cumin to taste.
Adjust the ingredients balance until you have something that's the suitable combination of anger, diplomacy, garlic and tomatoes.
Serve immediately, or let stand for an hour for the flavors to mix.
Once you get that down, you can start "Branching out". REmember that salsa is basically a chopped vegetable salad in which everything chopped up is either fairly acidic or flavoring. There's one dominant vegetable (tomatoes, tomatillos, mangoes, whatever) that's on the fleshy side.
