This year, the tomatos were late and the crop will be slower to ripen...so far I have made two batches of salsa. Last year I tried about 8-9 different recipes and kept notes on which ones I enjoyed. This year...I am playing food chemist...a bit this a bit of that...taste...add something else...taste etc. etc. Most of the ingredients are pretty common..it is the proportions and an occasional unexpected ingredient that can make it unique.
Hmm...a dash of bourbon maybe?