The Salsa Quemada at Carlitos Cafe y Cantina on State Street in Santa Barbara is the best salsa I have ever had. I now live in Northern California and am dying for that flavor that I can't find anywhere else. Over the years I have tried many recipes from the internet and cookbooks and have not come close yet. I know it has tomatillos, cilantro, white onion, and serranos. The ingredients are burnt, or maybe smoked? I have triend many different combinations and additions to this with no luck. Does anyone have any clues to how this is made I would love to hear it.