We brought some of our authentic salsa to the Mother's Day gathering at my in-law's, and it was such a hit (particularly with my FIL) that we did another batch for Father's Day. This is a recipe given to me by a native of Mexico a number of years ago. Our only tweak is the smoke.
Serranos, garlic, and tomato into the smoker...
The Serranos smoked for maybe an hour. The rest were in for about 3 hours at around 120*. Smoked with plum wood.
Dice up the tomatoes in 1/4 inch cubes. Add 2 cloves of garlic, a 1/4 bunch of cilantro (below), and one bunch of green onions (not shown). I love working in the kitchen with my youngest -- who is not so young anymore!!!!!
Mix everything together and season to taste with salt and pepper.
The obligatory taste-test! We agreed that the salsa lacked enough "kick," so she went to the store to get one more serrano (and more chips for tomorrow!)!!! One more raw serrano did the trick. Turned out really well, & by tomorrow it will be sensational once all of the ingredients shake hands and get acquainted overnight! Thanks for looking!