Adobo Herb Salsa 1 (28 ounce) can diced tomatoes 1 green bell pepper, diced ¼ cup minced red onion ¼ cup minced fresh cilantro 1 tablespoon adobo sauce from canned chipotle peppers 1 tablespoon chopped fresh tarragon ½ teaspoon salt 2 tablespoons balsamic vinegar In a bowl, toss together the tomatoes, bell pepper, onion, cilantro, adobo sauce, tarragon, and vinegar. Season to taste with salt, cover, and refrigerate at least 30 minutes. -------------- Balsamic Berry Salsa Recipe from: The Great Salsa Book by Mark Miller Servings: About 2 cups 1 pint strawberries, stemmed and sliced 4 teaspoons balsamic vinegar 1 tablespoon full-bodied red wine (such as cabernet or Rhone-style wine) 1 teaspoon sugar ¼ teaspoon freshly ground black pepper Thoroughly combine all ingredients together in a mixing bowl. Serving Suggestions: As a summer appetizer, a dessert salsa (with whipped cream or mascarpone), or with pork. -------------- California Avocado Corn Salsa ¾ Cup olive oil 4 Cups fresh corn kernels (about 5 ears) 1 teaspoon salt ¾ Cup freshly ground black pepper 2 fresh California avocados, peeled and seeded 1 large red bell pepper, cored and seeded 4 poblano chiles, roasted, peeled and seeded 4 scallions, white and light green parts, thinly sliced on the diagonal ½ Cup red wine vinegar Heat ½ cup of olive oil in a large skillet over medium heat. Sauté corn with salt and pepper, about 5 minutes. Transfer to a large mixing bowl and set aside to cool. Cut avocados, bell pepper and roasted poblanos into ¼-inch dices. Add to corn along with scallions, red wine vinegar and remaining ¼ cup olive oil. Mix well and let sit 20 to 30 minutes to blend the flavors. From Clay's Kitchen - Salsa Recipes 437 Salsa Recipes. http://www.panix.com/~clay/cookbook/bin/table_of_contents.cgi?salsa

Many folks prefer hand-chopped salsas regardless. Tomatoes, onions, garlic, peppers (serrano, jalapeno, habanero), cilantro to taste, a little salt and black pepper , dash lemon. Chill. Perfecto.

5 medium/large tomatoes 1 large green bell pepper 1 small/medium red onion 1 large hand full of cilantro The juice of one large lime Salt to taste Using a large sharp knife, chop tomatoes, bell pepper, onion and cilantro. Put in a bowl add lime juice and salt, stir lightly. Let set in fridge for at least an hour for the flavors to blend, then enjoy.

It never occurred to me to make it any other way. You chop up some tomato, some bell pepper, jalapeno, some avocado is nice, some onion, cilantro. Pour in some vinegar or lemon juice, a little oil, salt, pepper....all can be done easily with a knife, a sharp knife. I think it all goes to mush too easily in a FP.

Hand chop your veggies for sure, it's always better that way, but first, roast them on the grill or in the oven...I know that adds the use of an appliance but I'm thinking you mean more like a food processor or a blender. But seriously..tomatoes, bell peppers, jalapenos (habaneros if you're brave and really like a serious spice), onions, green onions, maybe a little corn. My dad used to do salsa that way...you roast the veggies, basically until the skin turns black, they'll slip right off at that point, then once the veggies cool down slice them up and put them together and chill. Be careful though. If you put any kind of hot pepper in it, the longer it sits, the hotter it will get. Enjoy :)