for me salsa is a process not necessarily a recipe. Below I have too much tomato (one less would have been about right). Thus my problem, I just throw it together. Nonetheless. Grilled tomato, tomatillo, serano, poblano, onion. Then garlic, tajin seasoning, and lots of salt. 5 or so ancho chilies rehydrated with a cup or two of water simmering for 15 minutes. All into the food processor. Result is a warm smoky red salsa. This is my current favorite, but as mentioned before pico is a go-to for garden fresh.
DK
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