"Runny" Hot Salsa

Mexican food experts, please tell me what I'm doing here - I don't know. I'm relying on memories of my mis-spent youth visiting bars in Tijuana (too dangerous now, I think) and the delicious street-vendor tacos there. The "tacos" were carne asada chopped steak from an iron skillet over a wood fire. The meat was put on a fire-toasted soft tortilla, drenched with whichever of two "salsas" you wanted ("You want it hot for a Mejicano or hot for a gringo?") then rolled up in the tortilla. Asking price was a quarter but they'd take a dime.

I've duplicated that "salsa" with good success, in fact I can it in pint jars. My wife calls it my "runny salsa" or "capsaicin soup". I hand-chop, fine, some very hot peppers seeds and all (we have a permanent indoor/outdoor pot of Maui Purple Peppers), some cilantro, and some onion, and boil those for 10 minutes or so in water. I stir that so every jar will get its share of tiny pepper, cilantro, and onion pieces, then spoon it into pint canning jars and boil and seal them. Once opened, a jar stays in the 'fridge until it's used up.

To use this, I stir to get the solids mixed in then dribble it with a spoon over many Mexican dishes, especially carne asada anything. GOOD!

So, how authentic is this kind of salsa - if it is at all? Are there any fine points about it that I'm missing? Thanks.