Pico de Gallo: Fresh Tomato Salsa
Yield    Makes 2 cupsActive Time    15 minutesTotal Time    15 minutes

Ingredients
        3/4 pound tomatoes (about 2 medium), seeded and finely diced (1 1/2 cups)
        1/3 cup chopped cilantro
        1/4 cup finely chopped white onion
        1 small fresh jalapeņo or serrano chile, finely chopped, including seeds, or more to taste
        1 tablespoon freshly squeezed lime juice, or more to taste
        1/2 teaspoon fine salt, or 1 teaspoon kosher salt

Preparation

        Mix all the ingredients together in a bowl. Season to taste with additional chile, lime juice, and salt.
        This salsa keeps in the refrigerator for up to one day. Before you serve it, stir it well and drain any excess liquid that has accumulated in the bowl. 

http://www.epicurious.com/recipes/food/views/pico-de-gallo-fresh-tomato-salsa-364429

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Salsa
Total Time: 47 min Prep: 20 min Inactive: 12 min Cook: 15 min
Yield: 4 to 6 sersvings


Ingredients
6 Roma tomatoes, chopped
4 garlic cloves, minced
2 seeded and minced jalapenos, plus 2 roasted, skinned and chopped jalapenos
1 red bell pepper, fine dice
1/2 red onion, fine chopped
2 dry ancho chiles, seeded, cut into short strips and snipped into pieces
1 tablespoon olive oil
1 lime, juiced
Chili powder, salt, and pepper, to taste
Fresh scallions, cilantro or parsley, to taste

Directions
In a bowl, combine all ingredients. Place in refrigerator for up to 12 hours for flavor infusion.

http://www.foodnetwork.com/recipes/alton-brown/salsa-recipe.html

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Fresh Tomato Salsa
Prep    20 m    Ready In    20 m

Ingredients
    3 cups chopped tomatoes
    1/2 cup chopped green bell pepper
    1 cup onion, diced
    1/4 cup minced fresh cilantro
    2 tablespoons fresh lime juice
    4 teaspoons chopped fresh jalapeno pepper (including seeds)
    1/2 teaspoon ground cumin
    1/2 teaspoon kosher salt
    1/2 teaspoon ground black pepper

Directions
    Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve.

http://allrecipes.com/recipe/214893/the-best-fresh-tomato-salsa/print/?recipeType=Recipe&servings=40

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Restaurant-Style Salsa
Total Time: 1 hr 15 min Prep: 15 min Inactive: 1 hr
Yield: 12 servings Level: Easy

Ingredients

Two 10-ounce cans diced tomatoes and green chiles, such as Rotel
One 28-ounce can whole tomatoes with juice
1/2 cup fresh cilantro leaves (or more to taste!)
1/4 cup chopped onion
1 clove garlic, minced
1 whole jalapeno, quartered and sliced thin, with seeds and membrane
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon sugar
1/2 whole lime, juiced

Diections
Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor. (This is a very large batch. I recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.)
Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
Refrigerate the salsa for at least an hour before serving.