Here's the recipe for the latest salsa that I've made (many many quarts - so like 20x recipe qtys.) It's from a different branch of the book than what Brokenbar is promoting, but I think it's tasty and has its place. Make sure to use the
http://www.chow.com/recipes/10646-ersatz-papalote-salsa
Here's a link to another repeat of the recipe:
http://www.thepauperedchef.com/2008/...your-sals.html
I followed the suggestions from some of the commenters and included some Achiote Rojo using this homemade recipe sans garlic:
http://www.chow.com/recipes/10554-achiote-paste
or maybe this one:
http://www.thespicehouse.com/recipes...e-paste-recipe
Tasty stuff. Addictive!
-naysen