Salsa Yucateca, the natural color habanero one is delicious and not sour and muy picante.
If you ever make it to Tampa, Crazy Burrito has their very spicy dark red salsa and I am obsessed with it. It is so spicy and oh so tasty, I love it and wish they would sell me a bottle.
For chipotle, we buy a big can of San Marcos Chipotles en Adobo and just dump it in the food processor and puree. That’s our regular salsa in my household.
If you can buy or grow fresh jalapenos, roast them with some onion and food processor or chop them together with some cumin seeds and a little salt, olive oil, maybe some cilantro, splash of good vinegar.
Basically, if you can’t find it learn to make one you love. Toasted then rehydrated dried anchos with roast tomatillos is a fantastic base for a spicy salsa too. Just play around.
My spring garden is done, and summer one going in soon. So not much. But the last of the fennel just got harvested last week.
Putting in butternut squash, eggplant, jalapeno, tomato, sweet potato (Stokes Purple). Later will add okra and watermelon and basil.