Serrano Salsa (This is how they do it in Mexico. The roasting imparts a nice smoky flavor.)
-Serrano peppers (start with 1, and add more to suit your heat level)
– 2-3 cloves garlic
-White onion (1/4 shall-med.)
-Cilantro (1/4-1/2 C.)
-Salt to taste
Roast 3-4 tomatoes or enough to fill about 2/3 of a blender. To roast, put on a dry griddle on a high fire until partially blackened or blistered. You will want to rotate them every little bit. Also, roast the serrano peppers &garlic. Put all of this in a blender with the white onion, cilantro & salt. Blend well.
Store in the refrigerator.