Fried serrano salsa

One of my sons insists that once I make a recipe it must be exactly like that with no deviations. He can tell when I make the smallest change to a recipe. I will never open a restaurant for this reason. I like to tweak my recipes each time I make them, but I also like to make new recipes often. I read cookbooks for inspiration on ideas and techniques. While perusing Truly Mexican by Roberto Santibañez, which is a terrific cookbook, I came across a salsa recipe that fries the chiles. I had never heard of this. Here is my adaptation of that recipe. This is a spicy salsa.

  
    Recipe makes
    Active time
    Total time
  

    1 cup
    10m
    25m
  

  
    Special equipment needed
  
    Small saucepan
  
    Metal slotted spoon
  
    Blender

  
    Ingredients
  
    1/4 cup peanut or vegetable oil
  
    5 green serrano chiles, stemmed
  
    1/2 cup chopped onion
  
    1/4 cup water
  
    4 garlic cloves, peeled
  
    1/4 teaspoon salt

  
    Variations
  
    • Try a different chile - cayenne or jalapeño.
  
    • A red chile will produce a creamed-color salsa with red specks. See picture below. I don't recommend using red serranos for this recipe.
  
    • Drizzle with Mexican crema and garnish with cilantro.

  
    Storage
  
    • Since you are making such a small amount, there shouldn’t be much to store. It will keep for 3 - 5 days in the refrigerator.

  
    Instructions
  
    • Heat the oil in a small saucepan. Add the serranos and fry them until they are blistered, about 2 minutes. Remove them with a slotted spoon and put in the blender.
  
    • Add the chopped onions to the oil and cook until they are soft, about 4 minutes. Add the garlic to the pan, stir, and remove the pan from the heat. Let cool about 10 - 15 minutes.
  
    • Add the contents of the pan, water, and salt to the blender. Purée until smooth. Season.

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