Oh, I just pretty much freestyle it. Take that stuff I posted above, roast/smoke it all, grind it up with the stick blender. Maybe reserve a bit of the tomatillos/tomatoes and peppers and onions for some larger chunks. Salt, pepper, cumin, coriander or cilantro. That's pretty much it. Maybe sugar if it needs it, maybe lemon juice or vinegar if it's going to be a fresh salsa, or not if it's for cooking with pork or something. I started with the NCFHP recipe here...
http://nchfp.uga.edu/how/can_salsa/toma ... salsa.htmlAlthough I certainly always sub cilantro for the oregano in that one.