I like a more traditional and basic salsa than the “Quick and Easy Salsa” linked to above.

I don’t actually measure anything, just throw it together to taste, but this is a close guideline. The recipe can easily be doubled or tripled – just buy more or larger cans of tomatoes and chiles, and start throwing in the rest of the ingredients accordingly.

1 can (15.oz.) crushed tomatoes
1 can (15 oz.) petite diced tomatoes, partially drained
1 can (about 7 oz.) chopped green (Anaheim) chiles (I prefer Macayo’s brand)
2 large cloves fresh garlic, finely minced or pressed
1/2 cup chopped green onion (omit any green tops that are tough)
1/3-1/2 cup chopped fresh cilantro
1-2 teaspoons lemon or lime juice, or to taste
Salt to taste (less is more)

Mix all ingredients together, cover tightly (garlic!), and refrigerate for at least 2 hours before serving.

Store leftover salsa in the refrigerator. Keeps well for 2-3 days.

Other options or substitutions:

-Use no-salt or low-sodium tomatoes to better control the salt or omit it entirely.
-Add 1/4 teaspoon fresh ground cumin (don’t overdo it – you can add more but you can’t take it out).
-Use salad vinegar instead of lemon/lime juice (I prefer a bright citrus flavor, but some people can’t live without a vinegar bite).
-Use dried cilantro (refrigerate salsa for a longer time to allow the dried herb to re-hydrate better).
-For more heat, add 2-3 crushed chile pequins, canned jalapeños instead of chiles, or a few dashes of Tapatío sauce.
-Use garlic powder if you must, but the flavor will never be right.