I've never actually written down my salsa recipe, so I'm doing this from memory. Quantities are entirely based on how much salsa you want to make at one time. This recipe is great because if you make a lot of it, you can put it in freezer containers and freeze it. Salsa normally doesn't freeze well unless you cook it for a short period of time.
Broil the tomatoes so that the skins crack open - turn frequently while under the broiler. Allow them to cool slightly, peel off the skins and chop coursely.
For seasonings, pick any or all of the following: garlic, onion, peppers (I use bell, jalepeno, chili, cayenne, habanero, poblano, tai, banana, or whatever is growing in the garden), salt and cilantro.
Chop the garlic, onions and pepper in a food processor. Don't liquify, but cut in very small pieces. Place the chopped tomatoes, pepper mix, salt and chopped cilantro in a pot and cook until it boils for about 5 minutes. Let it cool before you eat it. Freeze the excess.
I make a large pot of this each time a couple of times a year once our peppers start to come in from our garden.