Mine is more like a sauce than a salsa... but we love it.
Two cans of stewed tomatoes, drain most of juice off.
2 tsp. of Crushed red pepper flakes
2 TBLSP of Sugar
2 TBLSP of White Vinegar
Pulse tomotoes in processor or blender a few times to break down or to chop.
Add in the pepper flakes, sugar, and vinegar. Bring to a slight boil on the stove and let simmer about 5 min. Serve Hot or warm. (Heat of peppers will intensify as you go).
NOTE (I use this sauce on all mexican food, and when I make egg rolls, or on anything really). My family loves it.
I don't like cilantro.