I have only made it a couple times it was ok but I didn't really like the texture. I didn't peel the tomatoes I don't know if that was the problem maybe. I have found some recipes that so to and some that don't.

Any good recipes or tips ?

More of a pico del gaillo than a salsa, but my favorite is based on mangos (peeled, chopped into small cubes), red bell peppers (chopped), onions (chopped), lemon juice, cilantro, and whatever hot peppers you've got around (finely minced). Optional garlic (finely minced). Best left in the fridge for several hours for all the flavors to come together.

I've never made salsa, but I have two suggestions as far as tomatoes go. One, there's a trick to peeling a tomato. Two, you might be better off with canned tomatoes, if you don't want them raw. Canned tomatoes are actually riper than any fresh ones you'll get at the supermarket, but they are cooked as part of the packaging process. I like San Marzano tomatoes. (The ones in the almost-generic looking cans are good.) Might not be the right flavor for salsa, though.

I've made this Roasted Tomato salsa a few times, and it's been gobbled up pretty quick. If it's not to your taste, there are plenty of other recipes on that site.

Pico is much easier to make it home than Salsa. No worries about getting texture you expect. Just chop some tomatoes, onions and cilantro and hot pepper combine them with a touch of olive oil and you are done.

Remember you can puree part of your ingredients and then mix that back in with the rest of the ingredients merely chopped. Seems like an obvious thing, but sometimes people get stuck on doing the whole thing in one operation.