Hmm, I think it would lack the vinegar that I’d normally expect from a salsa of that kind.
However, I’d imagine it’d make a nice spicy salsa if you dressed it up some.
Also, they’re generally mixed to have a generally consistent level of heat. Fresh chilies can vary greatly, as can other producers’ idea of “hot”.
(No, I know how to use multi-quote, I’m just scatterbrained today)
We use tortilla strips. Don’t even need fresh - the local megamart will have bags of them with the wonton strips as salad toppings.