Anyway, the other day, we were having Mexican food and I resolved to try again with salsa. I've tested this recipe out a couple of times since (in the interests of science, obviously, not just because it resulted in more Mexican food) and it appears to work. Hurrah! I no longer have to buy it at the supermarket and feel like a dismal failure.
Quantity: plenty for two people who really like salsa.
Chop four tomatoes and two onions finely (do not use a food processor, this makes it all too watery) - I like pretty much a 1:1 ratio of tomatoes to onions but, obviously, if you aren't as fond of onion, you may want to dial back on the onions.
Add the juice of a lime. If you don't have a lime, lemon works pretty much equally well.
Add about two tablespoons worth of tomato puree - I find this is the key to making it not watery.
To taste, depending on how hot you like your salsa: red chilli flakes, paprika, sumac, black pepper. I find the blend of different types of pepper gives it more depth.
And, obviously, a bit of salt. Optionally, a little bit (like a teaspoon or so) of vodka gives it a little kick that's quite nice. Topping with chopped coriander is also good but not vital.