I tried my hand at making this salsa and since I've never had the real thing, I can't tell how well I did. After reading the different post, I believe I can add two pieces to the puzzle. First the orange color can be achieved by heating the chile arbol in a frying pan with just a bit of oil. I make my own hot sauce with the chile arbol and it always comes out with an orange color. Second heating the chile arbol in this manner also provides the smokey taste.