When I'm imprisoned as an enemy combatant, will you blog about it?

Added a little bit of oregano, salt, black pepper, and soy. If I was feeling better I would have followed that up with chili sauce or fresh red chili, onions, probably a red capsicum or sweet pepper.

Have fun with your tomatoes ....
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(,   ,') -- eep
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3     medium jalapeño chiles , halved, seeds and ribs removed (see note above)
1 1/2     pounds plum tomatoes (about 8 medium), cored and halved
1/2     medium yellow onion , cut into 1/2-inch wedges
2     medium cloves garlic , peeled
1     tablespoon tomato paste
    Table salt
3     tablespoons vegetable oil
1/2     teaspoon ground cumin
1/8     teaspoon cayenne pepper
3     tablespoons minced fresh cilantro leaves
    Ground black pepper
1 - 2     tablespoons fresh lime juice from 1 or 2 limes, plus additional lime cut into wedges for serving

Adjust oven rack to middle position; heat oven to 375 degrees. Mince one jalapeño and set aside. In medium bowl, combine tomatoes, remaining jalapeños, onion, garlic, tomato paste, 1 teaspoon salt, 2 tablespoons oil, cumin, and cayenne; toss to mix thoroughly. Place vegetables cut side down on rimmed baking sheet. Roast until tomatoes are tender and skins begin to shrivel and brown, 35 to 45 minutes; cool on baking sheet for 10 minutes. Increase oven heat to 450 degrees. Using tongs, transfer roasted onions, garlic, and jalapeños to bowl of food processor. Process until almost completely broken down, about 10 seconds, pausing halfway through to scrape sides of bowl with rubber spatula. Add tomatoes and process until salsa is slightly chunky, about 10 seconds more. Add 2 tablespoons cilantro, reserved minced jalapeño, salt, pepper, and lime juice to taste.

Roasting the veggies gives nice flavour, and adding lime juice makes it not taste like spaghetti sauce.

I didn't have any cilantro on hand when I tried this, but I still liked the result.

i... i don't love you anymore...

/me curls up into a little ball and rocks back and forth, crying.

Onion, tomato, vinegar, jalapeno, cumin (do you like cumin?), dry pequin peppers, dry pico peppers, red chili powder, and lime.  Plenty of lime.

Simmer everything.  Adjust to taste.  Avoid salt, use lime and / or vinegar.  You should have a relatively high Ph.  Like 4 or so.

Equal parts tomato to onion, since you're not using garlic.  It'd be nice to have some anaheim or new mexico chili, something more than bell but less than jalapeno.  But maybe add in some bell, some hungarian or wax peppers.  The dried red peppers, go nuts.  Pequin are very hot, Pico are pretty warm, and both have a bitter bite to them.  If you can get dried pablano, scorch it first then add it.

Include some seeds.

Like a pot of chili, salsa should be made to taste.  This will get you started, so far as tomato based versions go.
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"You bring the weasel, I'll bring the whiskey." - kellnerin

Garlic is a toughie to get past, but you might want to instead finely dice some shallots.  They'll impart an interesting taste.  Still won't match the garlic taste, but I assume you're looking for something somewhat unique.

Let me know how it turns out, and don't worry if you use too much.  Salsa is a lot like spaghetti or chili.  Since it's mainly tomato based, you can pretty much dick around with anything else and make it palatable.

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Organics.
"I've never been more afraid of a diary comment EVAR." - RapidHamster

You could try to make some homemade ketchup too.

• 10 pounds tomato, dead-ripe
• 1-1/2 cups cider vinegar
• 3 tbsp granulated sugar
• 1 tsp salt

Cut tomatoes in quarters and puree them in food processor. Strain puree through a coarse sieve to remove skins and seeds. (You can dump the puree into a colander and work it through with your hands until there is nothing left in the colander but a dryish pulp of skins and seeds.) Now pour into a large stainless steel or enameled kettle. Cook and stir occasionally over low heat until it is reduced by about a third and is considerably thicker.

Pour the vinegar into the tomato puree and add salt and sugar while you stir it. Adjust the ingredients for taste.