For canning or for eating fresh?

The thickness is controlled by you - don't drain the tomatoes and don't include tomato paste - and you can always reduce or leave any sugar out of the recipe.

Dave

for canning...

I don't think you have tried all the canning recipes, then.
Most of these look like that one. These are the ones we use at the extension office. It is one of our Pacific Northwest publications.

Here is a link that might be useful: Salsa recipes for canning.

Since salsa is such a risky food given it is composed of low acid ingredients, BWB processed, and eaten fresh from the jar with no further cooking, if you are willing to accept a high level of risk then you could probably use any salsa recipe you wish.

Most of us are not willing to accept that much risk so we use one of the approved recipes and then just adjust it as desired after opening the jars.

So as I mentioned above, you can always make it soupier simply by not draining the tomatoes as much and you can always leave out any sugars or sweeteners without affecting the safety of the salsa.

Dave

I've tried literally dozens of them...

I guess I'm picky??? Linda Lou, if I were to pick one, that would be a salsa like that link..which one of those would you advise to be the best...

Dave -- I dont ever risk it! :-)