I had dinner at the "Cactus Cantina" in Washington, DC, last night. They had a tasty salsa with a different flavor twist. I think they used beef boullion or the like. (I asked them if they had something spicer for me, but, unlike Guapos, they did not.) I'd appreciate if some of you salsa-mongers out there might experiment and send to the list anything of the like that turns out well. TIA, AndyB