For about 10 years I have been making salsa. My recipe changes almost every time but here are the basics for making a fresh, chunky, salsa.
This dish is also called pico de gallo.
Step 1: Ingredients
There are some things that i put in every salsa i make. Usually I double this amount just so I can munch on chips and salsa through a good portion of the week.
5-8 Tomatoes (usually roma but I have used just about any fresh and firm tomato available)
1 or more bunches of Cilantro
1 can of Corn
Onions (I use two bunches of green onions now)
2-3 cloves of Garlic
0 slices of Bacon (I know, weird, right?)
There are many other things you can put in too...
Jalapeño peppers (or even hotter peppers) with or without the seeds
Limes to squeeze the juice onto the salsa
Avocados, mangoes, carrots, radishes... experiment!
Step 2: Chop tomatoes
I'm not very good at this step despite chopping these things pretty frequently. Often i'll chop a few and then move on to something different for the salsa and then come back to them. Tomatoes are just so boring. And after a while they start to kind of burn my skin.
Step 3: Add corn
I have a friend that hates that i put corn in my salsa - you also might not like it. I use canned corn because fresh corn is a bit more seasonal than all the rest of the ingredients. Cut the lid but leave a hinge so you can easily drain the corn before you dump it out.
Step 4: Chop the onion
I have used a few different types of onion. But bunches of green onion are my favorite. They require far less cutting to make them salsa-chunk-size!