Martha Stewart's classic roasted salsa recipe and Emeril Lagasse's salsa are both good homemade salsa recipes. Stewart's recipe, which uses roasted vegetables instead of raw, is good as a baked potato topping or a substitute for ketchup. Lagasse's salsa is easier to make and features hot sauce instead of fresh peppers.
To make Martha Stewart's classic roasted salsa recipe, broil 2 large tomatoes, 1 halved medium white onion, 3 jalapenos and 3 unpeeled garlic cloves in a single layer on a rimmed baking sheet until blistered and slightly softened, about six to eight minutes. Remove the garlic skins, then pulse the garlic and vegetables in a food processor until they are coarsely pureed. Add 3 tablespoons of fresh lime juice and salt and pepper to taste and pulse to combine. Transfer to a bowl, stir in 1/4 cup of chopped fresh cilantro, and serve.
Emeril Lagasse's salsa uses all raw ingredients and hot sauce in place of jalapenos. Combine 3 ripe plum tomatoes, 1/4 cup chopped red or yellow onions, 2 tablespoons minced fresh cliantro, 1 clove of garlic and 2 teaspoons of fresh lime juice in a food processor. Add 1/4 teaspoon each of salt and red hot sauce, then pulse until the salsa is slightly chunky. Transfer to a bowl, and serve.