I need a rockin' good (canned) salsa recipe

Stumbled across this recipe while catching up on the latest at SeriousEats.com. Not salsa, but looks like an interesting use for chilis. The recipe indicates it's served warm, but I think it might be good as a cold soup.

Potato and Green Chile Stew
http://www.seriouseats.com/recipes/2009 ... ecipe.html

dang! i'd never, ever, ever take the guitars. ouch. that's eviler than those obama death panels, durn them

also, here's my contribution:

http://www.great-salsa.com/canning-salsa-directory.html

Our default salsa is an adulterated version of Rick Bayless's roasted vegetable recipe:

2 medium red onions, thickly sliced
2 whole jalapeno peppers
1 head garlic, cloves separated (not peeled)
1-28-oz can Muir Glen Fire-Roasted Diced Tomatoes
1 bunch cilantro
1 t kosher salt
2 T red wine vinegar

I broil the onions, jalapenos, and garlic until they get nicely charred, cool, stem the jalapenos and skin the garlic. You can either chop the roasted vegetables and cilantro and stir everything together or give it a whirl in the food processor or throw it in a pitcher and have at it with a stick blender.