This was a nice alternative to guacamole but it didn't pack enough punch for me - maybe extra lime and some cayenne would help. This is not the avocado salsa you sometimes find in taco joints, this is a smooth and creamy dip.

Good and hot! More of a taco sauce than a chip dipping salsa. I thought the addition of ginger was a great touch and would have liked it to be a little stronger. Also missed the garlic flavor. Next time I may use less arbol chiles so I can get more of those flavors.

Wow, this was rich, complex and delicious! It was also a bit of work. I cut a few corners - roasting the tomatillos, tomato, garlic and onion together on a baking sheet under the broiler. It was a bit tedious frying all the ingredients and I think next time I may toast the nuts, seeds and spices. I have to admit the fried raisins were a bit of a revelation! Yum!

Good, clean, simple flavors- tomato, garlic and jalapeño come together here for a tasty and versatile salsa. I will definitely peel the tomatoes next time as all those little skins do get in the way. Mine came out a little thin due to having very ripe, juicy tomatoes.

This was smoky, spicy, tangy and delicious! Halved the recipe to make just enough for a fajita dinner. After taking the toasted chilies off the skillet I put them in the blender with the water (which I heated), let them sit and soften while I finished roasting the other ingredients. I used small dark chipotle mora chilies (not the tan variety).

Another wonderful salsa from this book. The tang of the tomatillos are really a great contrast to the smoky spice of dried chipotles that have been toasted and ground. Resist the urge to use store bought chili powder for this and toast up the freshest/most pliable dried chilies you can find and you will be rewarded with a uniquely smoky, tangy, spicy salsa! This can be made with chipotles, arbol or cascabel chilies.
I used chipotle moritas which were very spicy so I cut it to 1 teaspoon rather than 2.