There are many things of wonder here on the East Coast. Salsa, alas, is not one of them. The restaurants usually serve some weird water concoction that is in no way similar to the salsa I grew up with. Here is an incredibly easy recipe that serves a bajillion:
1 jar salsa
1 container fresh salsa (usually found over with the deli stuff)
1 small bag of frosen corn, thawed
1 can black beans rinsed and drained
cilantro if you like a lot of it in your salsa, which I do
Mix it all together and, ta da! Salsa!!
This is not as good as Tarahumara's, but really, is anything?