A few months ago, I came across a tomato-based salsa at a Mexican restaurant that I couldn't stop dipping my tortilla chips in. It had all the major salsa players: tomatoes, onions and chiles. But there was something a little different about this salsa, a spice or herb that I couldn't put my finger on.
It added a touch of earthiness, a little smokiness? What could it be? I finally coaxed it out of our waiter. Cinnamon. Genius.