It sounds oddly simple, and it is. It sounds incredibly hot, and it is. This ended up being a constant last summer with the abundance of serrano chiles.

• 20 whole serrano peppers (or 10 Serrano del Sol)
• 2 tablespoons chopped white onion
• 1 clove garlic, chopped
• 4 tablespoons water, cold
• Salt, to taste

1. Toast the chiles on a medium-hot comal or griddle, turning them from time to time until they are blistered and charred.
2. While they are still hot, grind them with the rest of the ingredients to a rough paste in a molcajete or in a blender.