IMHO, which is the HO of someone who grew up 65 miles north of the border in SoCal, salsa is a brilliantly fresh, unadulterated chunky mixture of tomatoes, onion, chiles and cilantro, dressed with some fresh lime juice. We never called it salsa per se, although I've seen it referred as such. We call it Pico de Gallo. The heavily vinegared slop enjoyed by so many Americans such as Pace, Cholula, La Victoria etc is avoided like the plague. Vinegar is a preservative and a flavor thief, hence I assume the folks who make the aforementioned have something to hide in their recipe.
I do keep one brand of bottled sauce on hand as a quick enhancer for tamales, huevos or the odd beef tongue taco I bring home from the joint down the street. It is Pico Pica chile sauce, very rich and red with the goodness of the dried chile it is made from.
It sports NO vinegar to rob the melange of chile and spices.