Here's the thread to post descriptions of the best salsa(s) you've ever encountered. They can be restaurant salsas, store-bought, your own personal concoctions...whatever.
For me, three spring immediately to mind.
The first is a simple salsa made from pureed, pickled jalapenos adulterated with a little salt and perhaps a bit of garlic powder. I used to eat this at a local resto called La Cumbre. Have tried to make it at home, but oddly enough, it is just not the same.
Another marvelous one is a finely pureed habanero salsa produced at another local joint called Cancun. It's got a bit of cilantro in it, but I'm not sure what else. All I know is that it is extremely hot and even more delicious.
And last but not least is my own personal salsa. I puree four fresh jalapenos, one chipotle and a half cup of pickled jalapenos. I then stir in 1 1/2 t. of garlic powder, 1 t. of salt, 1 t. of sugar and 2 1/2 t. of two different pepper sauces. Currently, I'm using Matouk's and African Rhino Peri-Peri. This is a very hot salsa, but everybody raves about it.
PS--Bonus question: do you prefer your salsas thin, chunky or somewhere in between? I'm extremely partial to pureed salsas. Just dip in the chip and let the luscious stuff cling.