I think I’ve finally got a handle on this one.

The two main things are …

The red: A regular can of organic tomatoes, crushed, diced, whatever you like …
(Perfectionists will fire-roast maybe ten romas.)

The green: A jar of ready-made green chili or tomatillo (the local Hatch brand is 505)
(Perfectionists will fire-roast maybe ten tomatillos)

If you want an all-red or all-green salsa, adjust accordingly. This mix is mainly reddish.

Bring the heat …

Twenty de-stemmed and crushed dried arbol chilis
plus 4 shishitos and/or two jalapenos and/or two habaneros

Tastes will vary widely. These are my proportions–it comes out respectably hot but not quite nuclear. The arbol is the essential part for flavor and that slow burn.

Accessories …

one onion chopped fine
4 garlic cloves chopped rough
salt (one tsp. seems like plenty for this batch)
oregano or cumin or black pepper to taste
cilantro if you like it (I used cil-sprouts)

Just mix it all up in a bowl. Or, the blender if you love doing dishes, or, again, are into traditionalist perfection like the Senorita I used for my primary source.

Way better, somewhat cheaper, and almost as fast as the ready-mix in the ‘Hispanic’ section of your grocery. IMHO.

Enjoy.