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"I am a a stickler for using fresh ingredients so when my boyfriend from 5 years ago made this up for the first time I cringed! Pardon me for saying so, but if I hadn't have been living with him I never would have eaten it! Hahahaha!!!! The boyfriend is long gone but this is the only salsa I'll eat! If you aren't used to cilantro it may..."

Ingredients: cilantro, Hunts tomato sauce...

Ingredients: dried thyme, dried guajillo chilies...

"this is the wonderful stuff they have in the squeeze bottles in the real mexican resturants , this is not salsa for chips but great on everything else"

Ingredients: garlic cloves, salt, water...

Ingredients: cilantro, corn tortillas...

"From Food and Wine June 2003
To accompany Oaxacan Turkey Burgers With Chipotle Salsa."

Ingredients: cilantro, chipotle chiles in adobo...

"Bottled green salsa can’t compare to freshly made. Whether you use it as a dip, on empanadas or tacos, or cooked in soups or stews, its piquant character perfectly perks up rich flavors."

Ingredients: serrano chili peppers, fresh cilantro...

"This recipe is slightly hot, not to bad, though. chop habeneros finely!"

Ingredients: cilantro, pepper...

"Mole (pronounced moh'-lay) is the generic name for several sauces ranging from the thick, nearly black mole negro to the fresh, bright green, herb-infused mole verde used in Mexican cuisine, as well as for dishes based on these sauces. Outside of Mexico, it often refers to a specific sauce which is known in Spanish by the more specific name mole..."

Ingredients: cider vinegar, corn tortillas...

"Moles (pronounced moh'-lay) in Mexico vary from the thick, nearly black mole negro to the fresh, bright green, herb-infused mole verde. Try this highly flavored sauce with chicken. This recipe is from Soledad Lopez, posted in response to a recipe request."

Ingredients: cinnamon sticks, cloves...

"Mole is a rich, dark, reddish-brown and smooth sauce made spicy and robust with a depth of flavor from a creative blend of seasonings that most often includes dried chiles, onion, garlic, and ground seeds (such as sesame or pumpkin (pepitas). But its best-known ingredient is unsweetened Mexican chocolate, which is used sparingly. Mole poblano is the..."

Ingredients: coriander seeds, corn tortillas...

"From Mex-recipes.com"

Ingredients: corn tortillas, dried New Mexico chiles...

"Recipe excerpted from My Mexico by Diana Kennedy: Clarkson N. Potter, Publishers, 1998 courtesy of Food Network. Epazote is a Mexican herb that has a very strong taste and has been used in Mexican cuisine for thousands of years dating back to the Aztecs, who used it for cooking as well as for medicinal purposes. Hoja Santa (sacred leaf) is an aromatic..."

Ingredients: sorrel, serrano chilies...

"Adapted from Saveur. This very traditional mesoamerican sauce shows the influence of Oaxaca's location on the southern coast of Mexico. Serve this sauce over baked or fried chicken. Ingredient notes: There's really no substitute for epazote, so if you can't find it, just omit it. If Mexican anise is not available, asian star anise can be..."

Ingredients: epazote, dried arbol chiles...

"Originally a Mayan blend, it is now strongly associated with the Mexican cuisine of Yucatan.
Achiote paste that is an ingredient in Mexican dishes and marinades.
Posting for future use in this Challenge
http://www.food.com/bb/viewtopic.zsp?p=5340511#5340511
Spices are annato, coriander, cumin, peppercorns, oregano and cloves all..."

Ingredients: coriander seeds, cumin seeds...