My favorite is not really a salsa, but is more of a relish, I guess. It's called pico de gallo (rooster's beak). It's usually made and served fresh. I have tried canned versions, but I didn't care for them. I like to make it with fresh ingrediants.
It's made with: tomatoes, serrano peppers, onions, and celantro. Everything is diced, and mixed together. You just have to experiment, and get it to taste. When I make it, I never measure anything, I just go by how it looks.
Pico de gallo is a must for fajitas. Nothing more than beef skirt, marinated, grilled, sliced up, and put in a flour tortilla. You can use marinated, grilled chicken too. Some people add garlic to it, but I usually put the garlic on the meat.
In other types of salsa, the peppers need to be roasted or grilled, and peeled. Which I guess is why hardly anybody makes their own anymore. Chop up the peeled peppers, tomatoes, onions, maybe a little garlic, saute in a little oil, salt and season. I've never tried freezing or canning it, but I don't see why you couldn't.
I like chilli verde too. Green chillis roasted and peeled. The old way was to mash them up in a metate, but these days you just throw them in a blender, and puree. A lot of Mexican cafes around here make this and it will keep in the fridge for days. It also can be canned. It will really get your blood pumping/w3tcompact/icons/laugh.gif
Just make up some small batches to experiment, and keep some ice cream handy/w3tcompact/icons/wink.gif/w3tcompact/icons/laugh.gif
Ernie