I made
this one, and I ate it with tortilla chips.
I see some problems. When you roasted the tomatoes were their skins completely charred? They should be. The recipe gives you a time, but that may not be long enough or could be too long.
Also, this isn't really tomato season meaning their acidity will change so the amount of lime juice needed to properly balance the dish changes.
Think of the recipe as a guide, not as set in stone and use your senses to get the most out of the seasoning. A good way to do this is mix the primary ingredients then take a small amount and add your acid, salt and other seasonings gradually tasting the change until you have too much. Now you know what too little, too much and just right taste like. Season the whole batch accordingly.
Here are some good salsa recipes by Rick Bayless:
http://www.rickbayless.com/recipe/category?categoryID=7
Also, I think
this recipe is a more interesting version of what you did. Adjust as needed to use your molcajete.
Lastly, remember salsa means sauce in Spanish so the variety is large. Some are perfect for chips others are meant for so much more
.
