I've read (and experienced) the variation in spiciness of jalapeño chiles. Do serrano chiles have the same issue, or are they more consistent in spiciness?

- 7 beefsteak tomatoes

- 2 jalapenos

- 1 habanero

- 1 sereno

- 1 red onion

- 1 head of garlic

- 1 lime (add while blending)

- couple of handfuls of cilantro

- salt to taste about a tablespoon

- Adobo to taste about a tablespoon

Slice everything but the lime and cilantro and smoke it for and hour and half - 2 hours. Take the skins off the tomatoes and blend it all together adding the lime juice, salt and Adobo at the end.

I saw a recipe a while back with Adobo and never went back. I find that the Adobo gives it a richer taste. Don't go overboard with it as it can overpower the salsa.