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I am sure you have a “go-to” salsa recipe .... this is mine:

https://farmbellrecipes.com/wonderful-salsa/

Read the comments - people love it! My family begs for it, but I’m not raising enough tomatoes this year for canning.

Here are my notes from making this recipe several times:

NOTE: regarding hot peppers, the original recipe uses hot banana peppers, but I use jalapenos. I make 2 versions “One Jalapeno Pepper” and “Two Jalapeno Pepper” salsas. As the name describes, per batch, use either one or two jalapenos. Cut off the stem end(s) & cut the pepper into rough pieces (4-6), then chop the entire thing (all of it - membrane & seeds included) in a food processor. This keeps the heat & for those who like it hot, 2JP is what they get. For milder, 1JP is good.

I started adding the lime juice to increase the acidity when I was making this with fresh tomatoes - it’s good.

My salsa is like snowflakes...no two are quite alike. I never use sugar...if seeking an element of sweetness, I use tomatoes with a higher brix content, like sungolds. I change up tomato varieties from batch to batch, as I do with peppers, both sweet and hot.; in a never-ending search for that perfect salsa (both in color and flavor). :-)

I always make my salsa FRESH, so we have to go without when the ingredients aren't in season. Oh, well...we just consider the jar stuff blasphemy in this house.

An unusual tomato that makes a great salsa is Girl Girl's Weird Thing. When processed, the salsa looks like COVID discharge, but if you can get by the appearance (greenish with red streaks), the flavor is awesome.