I like many different salsas. A resturant I used to go to in San Francisco was well-known for its green salsa (very heavy on the tomatillos and cilantro) and, I admit, it was addicting even though I'm not usually a cilantro fan. On the other hand, the place I currently favor, La Rondalla:
has a much more straight-forward salsa with big chunks of tomato and jalapenos (they seem to use both fresh ones and marinated--"en escabeche"--ones) and if there's lime in it, I can't taste it so I suspect they use vinegar. Also I can't taste much cilantro though it looks like there's some in there. Anyway, I usually polish off a big bowl of the stuff with their made-on-site chips. My point is simply that there are lots of ways to make salsa, many of them yummy. Most good Mexican cookbooks have multiple salsa recipes. Why do people have to argue there's only one "right" way when all they are really saying is there one way that they personally like best?
And just to emphasize the point that tastes vary (a lot), enginecaptain says he doesn't like vinegar. I love the stuff--often drink spoonfulls of it straight from the bottle and not just balsamic, but cider/wine/sherry vinegars also because he's right about it having its own flavor which I like. And it is NOT something "allowed to go bad"--the process of turning sugars into alcohol is really one of oxydation and further oxydation of alcohol produces an organic acid like vinegar (acetic acid). But the process can go wrong and produce off flavors and nasty chemicals (aldehydes etc) if not controlled every bit as much as the process of making wine.