get well versed in making salsas

So my first “scientific” experiments in salsology will be:

1. Make two identical salsas, but one with jalapenos and one with serranos and see if there is any noticable difference.

2. Make a tomato salsa and a tomatillo salsa, but make two versions of each: One fresh and one roasted.

I make roasted tomatillo salsa pretty regulary. Also Pico De Gallo. I’ve made a roasted tomato salsa a few times.

I want to get to where I can just improvise salsas and know the perfect balance of things to put in each one.