My husband eats chips and salsa like I eat popcorn: after the children have gone to sleep, in peace and quiet, as a way to unwind and relax. I churn out a batch of my simple salsa about once a week, but sometimes I’ll go off road a bit and do a salsa verde or a roasted red salsa or add something fun like black beans or corn or whatever. Usually it is a function of whatever I have in my kitchen. This salsa was something I threw together because of a couple poblanos getting a little soft in my fridge. Since the elements are broiled and charred, it has a much deeper flavor than my usual, which is quite bright and acidic. The product is delicious, but the method is dead simple and lends itself to any amount of variation. Look through your fridge and be creative!