But of course Kratzer
Salsa isn't a science, it's an art.
So get your ingredients:
Fresh Tomatoes (as real as you can get them. Vine-ripened organic ones taste the best, but work with what you got)
Onions
Hot peppers (you choose type and payload)
(you can also add some mild peppers too for flavor -- just stay clear of the bell pepper)
Fresh Cilantro
Limes
garlic
ground coriander seed
ground cumin
salt and pepper to taste
Parboil the tomatoes (bring water to boil, then chop throttle and keep it just below boil) for about 30 sec, then pop them into ice water. Remove the skins, and seed them (chop off top and bottom, punch out the seeds and juice).
Dice onion, and rinse it. (they claim this prevents the onion from taking over the salso)
Chop up the tomato. I stick the onion and the tomato in a colander to let them drip off excess water.
Remove the seeds from the peppers, if you can peel them too, great. The peppers are hot in two ways: the initial kick comes from the flesh, and the sustained burn comes from the seed. I like my salsa damn hot, and seeding the peppers allows me to put more punch in the initial blast without causing lasting damage. Think of it as the neutron-bomb approach.
Dice everything that can be diced (if you're lazy use a foodprocessor. better yet, blend the garlic, peppers and maybe cilantro with the lime juice, and foodprocess coarse everything else), mix together, put the cumin, coriander seed, salt and pepper on top, along with the juice from the lime, and serve.
For your straight-up salsa, I'm convinced this can't be beat.
