|try not to drool on your keyboard.|
A few things:
I make it with about half the recommended serrano chiles. It is spicy, but not blow-your-head-off spicy.
I roast my garlic nearly whole - take a garlic head, cut off the pointy part so the cloves are exposed, wrap it in tinfoil, and roast with everything else. Then just squeeze or spoon out the cloves.
It would be fun to roast some red peppers to add too - next batch.
If you don't like cilantro, seriously reduce it. I happen to freaking LOVE cilantro, so I add a ton.
Some people add lime juice.
Did I mention this is FAST? Minimal cutting, then just wait about 40 minutes for everything to roast (go make a margarita!), then blend it up! And by the way, it is most delicious while still hot.
This salsa is so good, I found myself actually considering eating only it for lunch - so I added chips and called it good. And barely remembered to take pictures before it was gone..
Make it, and tell me what you do to change it up!