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I would love to know how to duplicate the bright orange salsa that Garden Fresh makes and often serves samples of. Hotter than hell and addictive,

The ingredients list is tomatoes, onion, garlic oil, chile de arbol.
There has to be some trick to it, though, as I've only seen one other salsa with that sort of pale creaminess (the green salsa long-gone Taqueria Morelos in Prospect Heights). It's perfectly smooth, making me think they blend the heck out of it.

The creamy texture makes me think it's an emulsion of some sort.

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What is patriotism, but the love of good things we ate in our childhood?
-- Lin Yutang

I make a arbol salsa pretty often and like it smooth as well. My recipe basically goes, toast a couple large handfuls of arbols (ends removed) and maybe a pasilla or guajillo or two, in lard, remove and place in blender. Then add 8-10 tomatillos and a couple cloves of garlic to same pot and cook until soft, place in blender. Blend it to oblivion adding water if needed to loosen it up. Pour the contents of the blender back into pot and cook down for 5-10 mins and hit it with a splash of cider vinegar. Poor the salsa through a fine mesh strainer. The result should be real smooth and have a nice orange color. The ingredients list you provided lists tomatoes instead of tomatillos which i think would produce a darker red salsa, maybe that's where the onion comes in.

I couldn't agree with you more!!! The Chile de Arbol Salsa is very hot and very good. I would usually purchase a large container of both the Chile de Arbol & the Red Pepper Salsa weekly. Since they raised their prices to $4.99, this is now a once a month purchase. I would like to be able to make this on my own.