Fresh tomato salsa, part 2

Since I posted the recipe for Fresh Tomato Salsa, I've had an opportunity to work up several ways to alter or enhance the recipe. The simple addition or substitution of one or more ingredients can change the character of the salsa. In the end you'll be rewarded with a new salsa experince.

Here are several possibilities to enhance the recipe for Fresh Tomato Salsa:

• Smokin' hot -- Toss one or two chipotle chilies into the blender or food processor bowl. Add more or less to suit you tolerance for a smoky salsa. Start with one chipotle and taste before adding a second. You want to add an smoky flavor, not overpower the salsa.
• Mix it up -- By itself, the jalapeno provides a nice layer of spicy richness to the salsa. But in culinary terms, more is often better. Experiment -- blend two or three different chili varieties, like Anaheim, jalapeno and serrano.
• Go green -- Why not change direction (and color)? Go green with chili verde. Substitute an equal number of tomatillos for the tomatoes. Follow recipe direction for roasting.

Instead of roasting the salsa ingredients in a skillet, you can roast the tomatoes (or tomatillos), chilies and garlic under the broiler. Cut the tomatoes and chilies in half and lay them on a lightly oiled sheet pan. Broil for five to seven minutes, or until caramelized. Then place all ingredients in the blender or food processor bowl and process.