Basic Salsa

basic salsa (enough for 4-6 people):

4 or 5 small tomatoes- plum or hydroponic(or fresh from the garden).
not too juicy, unless you want the juice for something else.
about 1/3 of a green bell pepper
about 1/3 of red, orange or yellow bell pepper(can use frozen chopped)
@ 3 green onions
1/2 to whole lime
about 1/2 handful of cilantro- hard to measure- maybe 10 sprigs; 1/4 c
(opt) couple tomatillos, paper husks removed & rinsed well
(opt) some hot chilis, chopped- I only do a very small amount.
use gloves while chopping!  I chop a bunch & freeze them.
(opt) about 1/4 teaspoon minced garlic
(opt) 1 large sprig of italian(flat leaf) parsley
teaspoon or so kosher salt
fresh ground black pepper, to taste
1/2 can green chilis(4.5 oz can)
dash green jalapeno sauce, couple dashes texas pete sauce

Finely chop tomatoes, green & colored peppers, tomatillos, and the green onions, using about 1/2 of the green part.  I prefer the texture of hand chopped to about 1/4″ or smaller dice. chop the hot red peppers even finer.  Chop up the cilantro and the sprig of parsley- can snip with scissors.  The Finer you get it, the more the flavor melds.  Add in the minced garlic (I used bottled) and the 1/2 can of green chilis.  Sprinkle salt over all, dash the hot sauces, grind the pepper to taste.  Juice 1/2 of the lime over all, then stir to see how much juice comes out. Taste.  If it’s too salty, add more lime; if it’s too sour, add more salt.  Some like a hint of sweetness, so you can add a sprinkle of sugar (I don’t).  If it’s too juicy, drain off some of the juice and use as a topping for rice.  It will get juicier as it sits.
It’s all a touchy-feely thing, depending on the flavor of the ingredients and what you like.  Experiment, and keep tasting till you hit on your favorite combo.  I do a basic salsa frequently with just the non optional stuff listed above, whatever I can get my hands on. Tomatillos add a nice lemon-sour note, and have a nice texture to help thicken.  You can do it w/o the cilantro, but it lacks depth.  Ditto for the ripe peppers.   You can use regular onions in place of the green, but I much prefer the green flavor & texture.  The green chilis are a nasty texture & color, but add so much flavor, imho it doesn’t work without them.  I have added cucumber, corn and other things in the past, which is a nice change or way to stretch salsa. Jicama & black beans are other ideas.  You can also add in chunked avocados as a way of bridging guac/salsa.  Just don’t mix too much or you’ll get a thin guac(add the avocadoes last).  The recipe I brought to the picnic was about 3x as big as this one.  This keeps well for about a week in the fridge, but will continue to get more watery.  Great over rice w/some sour cream!