[Request] Salsa - I can't seem to get the consistency right

I've made a couple batches of salsa and every time I make it ends up too liquid-y. My basic idea is dried arbol chilies, fresh tomatoes, onion, lime juice, a jalapeno, and cilantro. I've heard some stuff about charring the skins of the tomatoes or straining some of the liquid from the tomatoes before putting it into the food processor. Mainly what I want is a cantina style authentic salsa. Anybody have any tried and true recipes?

bon appetit