Beusho - I don't know where you are, or what you know about salsas, so if any of this is stating the obvious, and something you've known for years, forgive me...
But, the sort of salsas that you say you don't want ("because the texture of chop and mix salsas is not ideal to me") are primarily fresh, raw salsas. They're called things like "salsa cruda," "salsa fresca," "pico de gallo." Almost any salsa recipe that you find that requires the ingredients to be cooked is going to produce a smoother salsa with a much different texture than the raw crunchy ones you wish to avoid.
I've found that most of my Mexican cookbooks have excellent sections on salsas; in particular, those by Diana Kennedy. However, to begin with, you don't need to buy a book, unless you want to.
Right here on eGullet there are several excellent sources for wonderful information regarding these cooked, smooth salsas. Rancho Gordo is a salsa genius, and he's been kind and generous enough to share his expertise on this site, and on his own. I did a search for "salsa" posts by Rancho_Gordo, and got this result (I don't know if this search results link will work but, if not, you can do your own search):
There are even posts of Rancho Gordo's son demonstrating the proper use of a molcajete.
In addition, there are several threads here wherein we all discussed salsas. If you do a search for threads with "Salsa" in the title, you'll find more than a dozen.
Here's a Q&A salsa thread: http://forums.egulle...sas/?hl=+salsa*
Here's a thread discussing the Rick Bayless book recommended above: http://forums.egulle...less/?hl=+salsa
And finally, here is the recipe/method that I've been using for more than 30 years to make the salsa that our family prefers as a basic, all-purpose salsa. It's a cooked, tomato-based salsa. It calls for canned, stewed tomatoes (you can stew them yourself if you prefer), and chile peppers that you char and blister. You can pulverize it into a completely smooth sauce if you like, but I don't do that, because we do like a little texture. However, it is nothing like those crunchy raw salsas that you don't like.
I think it's a great place to start. It's so basic that, once you get the technique, proportions, etc., down, you can fiddle with it and adjust it ad infinitum. It's here: