It's a taco stand style salsa, it's dark brown, hot and fairly thin. I'm guessing it's made with tomatillos, but I just don't know. It doesn't have a roasted flavor, but it is *hot.* It's fairly tart, too.

I just learned to make a roasted tomatillo/tomato salsa with dried red peppers (heated in oil) as the heat - it's similar, but less tomato-ey. If I cut back on tomatoes and increase tomatillos, won't it be rather green? The one I'm desiring is definitely dark brown.

Any and all techniques/recipes that sound similar would be greatly appreciated.