Salsa is only as strong as the amount of jalapenos and red peppers you put in.....and what you like.
My hot may be someone's mild and my mild may be hot to another person.
I use canned tomatoes....whole
Drain and seed them and tear them into pieces.
For a big can, add 5 green onions chopped stems and all, 1/2 a small green pepper diced fine,
1T red wine vinegar
1/2 tsp chopped oregano, dried
2T chopped fresh parsley
2 T chopped fresh, must be fresh, cilantro
1 small chopped fresh jalapeno....or as much as you like..
And ground red hatch chili powder....to taste.
Linda C

We like this one, although maybe it's more of a pico de gallo. If you take the seeds and membrane out of the jalapeno it shouldn't be too spicy.

* Exported from MasterCook *

TOMATO SALSA FIESTA

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cloves garlic -- finely chopped
1 tablespoon lime juice
1/2 teaspoon ground cumin
1/2 teaspoon salt
2 tablespoons vegetable oil
1 3/4 pounds fresh tomatoes (about 4 medium) peeled -- seeded, finely
diced and drained
1 cup diced red onion
2 tablespoons chopped fresh cilantro
1 whole jalapeno, seeds and membranes removed, finely chopped

Combine garlic, lime juice, cumin and salt; beat in oil. Gently toss with remaining ingredients. Marinate at room temperature 1 hour or several hours in refrigerator. Serve with chips or atop tostada salad or with grilled steak. Makes about 3 cups.

- - - - - - - - - - - - - - - - - - -

TT's SALSA (a member of Kitchen Table forum)
28.8 oz can whole tomatoes
6 oz can pickled jalapenos, seeded (or about 6 large)
1 or 2 cloves garlic
1/2 lime juice
onion
salt & pepper to taste

Puree garlic in food processor until minced. Follow with the remainder of the ingredients and process until fairly smooth. That's it!!

Make the recipe above and try it before you decide to improve on it with onion, cilantro etc.... The only extra I add is about 1/2 tsp of celery salt.

--------------------------------------------------------------------------------