how to make the salsa redder

My salsa tastes great, but it always ends up dark and brownish, and I think I know why: I need to treat certain ingredients separately. I normally just blitz everything together in my food processor. If I want intensely red salsa with green flecks sprinkled throughout it, I should blitz together only the red chilies, tomatoes, garlic, and onions, and I should mince the cilantro and green chilies separately, then add the green into the red at the very end of the process. Result: clearly green flecks in clearly red salsa. If I remember to, I'll try that next time. Taste-wise, though, this batch of salsa kicked ass.