Oh it was awesome guys.
I did it two ways: one, using the food processor and grape tomatoes, unseeded. The vidalias were waaay too juicy for that but the flavor was great.
The second was seeding stem tomatoes and chopping everything up; that was really great. In both cases, they could have benefited from me refrigerating them for a bit but I had no patience.
I was surprised at the sheer amount of salt I needed. I’m a fan of minimal salt, never too much, but boy was I shakin’ the kosher stuff on.
So, you got me going and I had to make some salsa tonight. I forgot to mention that I like to add colorful peppers to brighten and bulk it up. So here it is:
Basic fresh salsa:
~12 medium vine-ripened tomatoes, seeded and diced
2 red onions, diced
3 bell peppers: 1 green, 1 yellow, 1 orange, seeded and diced
~5 cloves garlic, peeled and minced (use as much as you want, though, 2 were large and 3 were small)
2-3 tbsp diced jalapenos (I use jarred and I don’t drain the juice when I scoop out the pepper)
Lime juice from 2 limes (for a little extra zing, you can add some bits of flesh, not the pith though)
1-2 tbsp Ortega fire roasted diced green chili*
1 bunch of cilantro, finely chopped
Salt to taste (I measure it in my palm, ~2 quarter sized mounds for a big batch like this)
*My family doesn’t like much heat, so I go very mild with the types of chili for the family salsa. My coworkers like it a lot hotter, so I’ll sub the green chili for serrano and add more jalapeno. We are not into habanero level of hot, though. Sometimes, I’ll also add cayenne or chili powder to add some smokier notes.
We ate some of the salsa with our chicken wraps (refried black and pinto beans, shredded chicken breasts seasoned with chili powder and lime, shredded cheddar and Asadero cheese in spinach wraps topped with avocado slices and sour cream). The vast majority went into the fridge and will most likely be eaten tomorrow morning with eggs and later with chips.
Thanks for the inspiration, lindsaybluth. 
You’re certainly welcome :). I plan to make more later today as well.
I like the idea of using some of the lime flesh too, good tip.
It’s possible to put too much stuff in salsa, i.e., overkill. Also, I HATE cilantro, so it will never go in my salsa.
This is one I like:
Put a tomato or two on the grill or in the oven along with one or two (if you dare) serrano chilies. Serranos are small and dark green, about the size of a baby’s finger. Leave them in to roast until skin blackens and blisters. Throw all in blender and pulverize to desired level of pulverization. Add some salt. That is all.
DEEEEE-vine!