Take 1 tablespoon of liquid from the can of tomatoes and drain the remaining liquid. Put the saved liquid, canned tomatoes, and the rest of the ingredients into a blender. Blend for 40-60 seconds or longer for smooth salsa. Pour the salsa into a serving dish and refrigerate overnight before serving.

Put the onion, peeled garlic cloves, habanero chile, and honey into a blender. Blend for 40-60 seconds for desired consistency. Add the tomatoes and lime juice to the blender, and hit the pulse button 6 or 7 times to thoroughly mix the ingredients. Pour blended salsa into a serving bowl and cover to chill for 2-3 hours before serving. Other peppers can be substituted for the habanero to achieve a milder flavor.

Mix all the ingredients together in a mixing bowl and chill in the refrigerator for at least 3 hours before serving. This salsa makes a great dip for chips or a tart sauce to complement fish entrees. Add 1/2 cup of diced peaches to sweeten this salsa, or use hotter peppers to increase the spiciness.

Put all ingredients into a mixing bowl, and toss to combine them. Pour the bowl's contents into a food processor, and blend until the mixture is uniformly smooth. Pour the mixture into a skillet, and bring it to a quick boil. Simmer for 15 minutes, so the flavors meld together. Wait for the salsa to cool then pour it into a serving bowl. Ghost peppers are very hot. Some people find them excessively hot and do not like ghost pepper recipes. Numerous peppers such as serranos, jalapenos, or habaneros are great substitutes for the ghost peppers in this recipe.

Heat a large cast-iron skillet over medium heat for 5 minutes. Place tomatoes across the skillet with the cut side down. Add the unpeeled garlic and the pepper to the skillet then cook for 6 minutes. Pour skillet ingredients into a blender, but peel the garlic first. Put onion wedges in the skillet and cook them for 5 or 6 minutes until they are softened. Add onions to the blender and blend the ingredients for 40-50 seconds. Pour salsa from the blender into a container or serving dish and stir in the cilantro.

Add olive oil to a large skillet over medium heat. Add the onion, garlic, and peppers to the skillet and cook for 5 minutes. Slowly stir the cranberries, tomatoes, and cider into the skillet, and cook until all ingredients are soft. Pour the skillet contents into a blender for approximately 40 seconds. Pour salsa into a serving dish and garnish with parsley. Salsa can be served chilled or at room temperature.

Mix the pepper jelly or relish with lime zest and juice in a large bowl. Stir in the watermelon, peaches, basil, and chives. Sprinkle pink salt over the tomato halves, and place the halves carefully in the bottom of 8 cocktail glasses. Spread the salsa evenly between the glasses, and garnish with pink salt, basil sprigs, or pickled ginger.

Put all ingredients except the quinoa in a large mixing bowl. Stir the ingredients in the bowl thoroughly, but cook the quinoa separately. Combine the salsa and cooked quinoa. Turn this salsa into a filling meal as a burrito or a substitute for pasta.

Mix all of the fruit and the basil together in a large bowl. Pour the berries into a blender and blend for approximately 50 seconds. Refrigerate the fruit mixture for 2 hours. Pull the fruit mixture out of the fridge, and pour the cream over the blended fruit. Gently stir ingredients together. This fruity salsa tops waffles, pies, angel food cake, pastries, and other desserts. Garnish salsa with crushed mint leaves before serving.

Salsa includes an incredibly diverse range of flavors. It needs an acidic base, which includes most tropical and citrus fruits such as dragonfruit, kiwi, and pomegranates. Multiple acidic or non-acidic ingredients can be added to the same batch of salsa. Popular salsa additions include corn, black beans, plantains, and radishes. Herbs and spices are used according to personal preference. Taste small portions of new homemade salsas with various main course dishes to find great new combinations.