The world's first-easiest salsa is pico de gallo, where you chop up tomatoes, onions, garlic, cilantro, peppers, and throw in salt and a squeeze of lime juice. This is the world's second easiest, because you throw them in the oven first.
8 roma tomatoes (other tomatoes can be used, but will be more watery)
2 cloves garlic
1/4 cup cilantro
1/4 cup lime juice
2 tsp sea salt
Pre-heat the oven to 450. Slice the tomatoes in half. Peel the onion, cut off the ends, and cut in half. Cut the stems off the peppers and cut them in half (don't bother to seed them unless you're super-sensitive to heat). Peel the garlic cloves. Add tomatoes, onion, garlic, and peppers to a roasting pan coated in cooking spray. Put them in the oven and cook for about 30 minutes.
Add the roasted veggies, cilantro, lime juice and salt to a food processor or blender.
Whirl it around until it's the texture you prefer. Serve warm or chill.
(I couldn't wait.)
There's a lot of flexibility in this. If you just love heat, add more peppers or use hotter ones, like habaneros or scotch bonnets. You can start off only adding part of the lime juice or salt and stop adding when it tastes good to you. You can throw in any other ingredient that floats your boat. Have fun and experiment. That's half the battle to becoming a goodest cooker: learning through trial and error.