This is one spicy salsa, and as such should be used sparingly. As the main flavor is serrano chilies, it goes great with seafood, particularly shellfish.
For a less spicy version, try this
milder version.
Makes 1 cup
10-12
serrano chilies, without stem1
small white onion2
cloves garlic, peeled1/2
cup water- juice of 1/2 lime
1
tsp salt
The ingredients for this simple salsa
Toast the chilies, onion and garlic over an open flame until lightly blackened.
Salsa ingredients after blackening in a small pan
Rough chop the chilies, onion and garlic. Add chopped vegetables to a blender and blend until it is smooth. Transfer to a bowl and stir in the lime and salt.
This salsa is best eaten the day it is made. If you wish to keep it longer, refrigerate and eat within two to three days before the flavors muddy and degrade.