Here are a couple that I like from my collection.
Fresh Tomato Salsa
4 large chopped tomatoes
1 diced jalapeno pepper (optional)
1 small can or tomato paste
½ c each of finely chopped parsley and cilantro
1 small finely diced onion
Juice from half a lime
½ tsp cumin (or more to taste)
Stir all ingredients in a non-reactive bowl until well mixed. Let the flavors meld for 1 hour or more before serving.
Wasabi Woman posted this one here awhie ago and I like it because it doesn't call for cilantro (try as I might, I just don't like it!):
Salsa Fresca
2 ripe tomatoes (about 1 lb. total), chopped
1/2 red onion, chopped
1 clove minced garlic
1/3 cup coarsely chopped flat-leafed parsley
juice of 1 lime (about 1/4 cup)
1/2 jalapeno, cored seeded and minced
(or use your favorite hot sauce or red pepper flakes)
In a large bowl, combine the tomato, onion, parsley, lime juice and whatever you are using for heat.
Toss gently to mix well. Serve at room temperature, or chilled.
Makes about 3 cups.
*Not a secret ingredient, but a good thing to know...
Salt will draw moisture from the tomatoes, making the salsa watery as it sits; so, if you add salt, do so just before serving.