[GOPJ]

Thanks for the link - I'll give them a try. I make my own salsa - grow my own jalapenos, but I'm a novice. After reading your original post, I sensed you were special - that you knew the old ways - the dark ways of a true salsa maven ... so I tried to trick you into giving up your secrets. Can't blame a freeper for trying... right?

[who knows what evil?]

If you have a hankerin' for real homemade salsa; make sure you have one of these.

[who knows what evil?]

We have a general formula we stick to; but there are so many different tomatoes and peppers out there that the combinations are virtually endless. Everything FRESH. Always use heirlooms for the best flavor, IMO. There are red tomatoes, yellow, orange, black, green, white...you can wind up with salsas that are both pleasing to the palate and the eye. Then we get to the peppers...green, red, and purple jalapenos...the many varieties of habaneros and scotch bonnets; the 7-pots and trinidad scorpions...

Sometimes you roast the tomatoes and peppers; sometimes not. Sometimes one but not the other...

Chipotle or not...we haven't even gotten to adding fruit to any of this, as of yet.

Bottom line...people NEVER know what kind of salsa is coming next. Kind of like Christmas morning. :-)