You know every time this comes up for discussion over on the Harvest forum (the food preservation forum here) the consensus always seems to be - use mixed varieties and types. That will result in a more complex flavor in the salsa overall and almost a different taste treat with each bit. Same goes for the peppers used.

Of course it is going to depend on what else you add to your salsa as there are probably 5000 different salsa recipes out there and some spices and herbs can overwhelm most any tomato if too much is used.

The one thing I won't do is limit my salsa to only paste types, especially since they aren't noted for great taste to begin with. But a mix of almost any of the oxhearts and slicers types can be great.

If you have never grown any of the great oxhearts - Kosovo, Rostova, Bull's Heart, Japanese Oxheart, etc. consider doing so. Great flavor.

Dave

My salsa recipe calls for "tomatoes" but doesn't specify a variety. I like to take Dave's suggestion and mix it up. Since I practically live on home made salsa during the summer, changing around the tomatoes is a good way to keep it fresh and different. That way it never gets old, and the taste blend can be more complex as well. A mix of colors also gives it some additional visual appeal.

The one thing I find most important is to avoid grocery store tomatoes. Farmers market tomatoes and the ones from my garden work very well no matter what variety. But grocery store tomatoes and anything else are just tasteless.

Angie

For fresh salsa (NOT CANNED) I like juicy, tangy, some sweet tomatoes. Now that I grow different varieties, colors, I can incorporate them. Same goes with the pepper varieties. I like to add cilantro, maybe little chopped basil too. How about a little YOUNG garden fresh cucumber ?

To me salsa is just some kind of salad, without lettuce and any leafy greens.
It is all about personal taste and preference.