Here's one salsa recipe from Tom - we got to try a batch and it was fabulous!
This is a free form type of recipe which varies according to the time of year and availability of ingredients
I make this in a cuisinart in one batch. If you have to use more than one bowl to a batch, put some of the liquid in each batch and always pulse the final product so that it remains chunky.
3 Fresh tomatoes cut into wedges
1/3 Sweet onion
1 oz hot sauce (Texas Pete)
2 oz rice wine vinegar
1/2 bunch of cilantro with some stems removed
Blend this group then add
1 can of roasted chili's (or sub fresh peppers that have been roasted)
1 small jar of canned tomatoes
Blend again and finalize to taste.
Hope this is specific enough for you...it's how I do it, not just what goes in that is important.
AND another, loved by Cella, found on-line at epicurious:
1 pound fresh tomatillos, husked, rinsed, and quartered
1 fresh serrano chile, seeded and chopped
1/2 large white onion, cut into 4 wedges
2 garlic cloves, chopped
1/2 cup water
1/2 cup chopped cilantro
1 tablespoon fresh lime juice
Coarsely purée tomatillos, chile, onion, garlic, water, and 1 teaspoon salt in a blender. Transfer to a large heavy skillet and simmer, stirring occasionally, until slightly thickened, about 15 minutes. Transfer to a bowl and cool to room temperature, then stir in cilantro, lime juice, and salt to taste.