I've never made salsa, but eaten my fair share. my favorite always has cilantro in it. it gives it that touch that no other ingredient can give. I wonder if using an immersion blender would work well for smoothing it out?
To keep my salsa from turning out watery I try to use only paste tomatos, San Marzano mostly, Romas if I have to.
Using other tomatos I always had to keep pouring off the water.
As far as a recipe I don't have one, I used to play it by ear but now I buy a packaged mix 'Mrs Dashes" maybe.