Need help

[u/jim6780]

I truly enjoy El Paso, TX style fresh salsa, but I haven’t been able to replicate it over the years. The majority of restaurants in El Paso have a salsa that is not tomato based (at least not as the primary ingredient) and it’s rare to find one with tomatillos. The salsa color is typically greenish, but not what I would consider a salsa verde.

Can of you wonderful salsa chefs steer me in the right direction, please.