This time around I also decided to combine components that are typically separated out into discrete salsas, partly in an attempt to appeal to as broad a spectrum of palates as possible, but also because I couldn't decide which type I wanted to eat more. In this case, since I was pressed for time, I cheated and used canned chipotle peppers (El Pato brand, which is Spanish for "the duck," btw) to add smoke, heat, and fruit components most often associated with salsa roja. With more time, I would have reconstituted dried peppers (I usually use arbol and/or ancho) for the salsa. Then, to add some dark, charry notes, I grilled some poblano peppers and onions to an ashy black and pureed them right into the liquid base mixture, a technique found in salsa negra aka sala baja. Yeap, Voltron salsa, why not. Not gonna lie, I first picked up this habit at Baja Fresh, where I would sometimes fill an empty soda cup with a Frankenstein-ish conglemeration from the salsa bar.