All salsas benefit from a little resting time, to let the flavors meld a bit. These can be made the day before and refrigerated. If you don't want a soupy, drippy salsa, drain the liquid before serving. Leaving it in the salsa while it rests will help the flavors mingle a bit.
All of these salsas can be made chunky, finely diced, or blended. If you prefer a smooth salsa, a stick blender is the ideal tool for the job.
For any particular ingredient, you can add more or less, or leave it out. It's up to your tastebuds. My goal here was to make three different salsas, all with few ingredients, and to make each salsa with a different main component, color, and type of heat, and to do so without repeating any specific ingredient (except salt) among the three recipes.
The instructions for all three salsas is pretty simply. Prepare the ingredients, mix them together, taste for seasoning, and adjust as needed. That's it.
"Cooked" Tomato Salsa
1/2 teaspoon Sriracha (or more, to taste)
Adobo seasoning, about 1/2 teaspoon or to taste
You can drain the tomatoes or leave them in their juice - it depends on what you're using the salsa for. And if you like even more of a cooked taste, you can certainly put this into a little saucepan and let it simmer until it's as cooked as you want it to be.
Fresh Green Tomatillo Salsa
1/4 cup green pepper, diced.
1 tablespoon cilantro, chopped
Cilantro is always optional. I found a cilantro paste in a tube at the local grocery store, and decided to try it out for this salsa, since fresh leaves would get soggy anyway. If my herb garden was supplying me with cilantro I wouldn't bother with a paste, but the fresh cilantro was a little sad at the grocery store, and I only needed a little bit, so this seemed like a better bargain.
1/3 of an English cucumber, diced, or 1 regular cuke, seeded and diced
2 teaspoons ginger (from a plastic tube) or fresh grated ginger or ginger powder to taste
Juice of 1/2 lime
I wanted a third salsa, and I didn't want to do the usual mango salsa. Mangoes are so fickle at the grocery store. Once in a while I get a good one, but it's a risk. Canned crushed pineapple makes this one really easy to make. The cucumber adds a little freshness and a bit of crunch. The lime brightens it up, and the ginger adds a kick without being hot in the peppery sense.
Right next to the cilantro in a plastic tube was the ginger in a plastic tube. It was a two-fer price, so it seemed like a good idea. Fresh grated ginger would be stronger, and powdered ginger would have a longer shelf life, but this was perfectly convenient.