Salsa Arriera

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

Toast the chiles on a medium-hot comal or griddle, turning them from time to time until they are blistered and charred.

While they are still hot, grind them with the rest of the ingredients to a rough paste in a molcajete or in a blender.

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