Hi Mandy, maybe not what you're looking for, but I used crushed tomatoes. I like my salsa smooth, like in a Mexican restaurant. I use garlic, onion, jalapenos, and cilantro, pureed in a food processor, then add crushed tomatoes and pulse some more; maybe thin it a bit with water. Sometimes I will sprinkle in some dried red pepper also, depending on how many jalapeno seeds did or didn't make it in
Tip-wise, from lessons learned, don't go too heavy on the onion, or it can hijack the rest of the flavors; adding lime is also tasty. It is a work in process; taste as you go. If you add more of one thing after tasting, give it a chance to blend (let it sit for a while) before you taste again, because the flavor does change over time. I think next time I will roast the veggies before pureeing them and see what that does to the flavor.