>Find I just can't get terribly excited about salsa. It's >tomatoes,
onions,
>peppers (some hot, some not), cilantro, vinegar, lime juice, >etc.,
etc., ad nauseum.

While your citation of cilantro is a good sign, it appears that you've
simply never had decent salsa.

Use tart tomatillos (never tomatoes, which are too sweet), scallions
(not onions), and for chrissake garlic, garlic, and more garlic.
Jalape=F1=AF=B3=A0can be used, but sneak in a ration of habaneros, too, to =
send
up the zing. And YES cilantro. Where I depart from orthodoxy is
preferring vinegar to lime/lemon juice. Don't leave it chunky--blend
it into homogeneity.

Don't waste it by dipping chips in it; use it as a condiment for roast
chicken or pork; beans and rice of course; and any stew that can't
quite make it on its own.

Neil