Serrano Paste
I learned this from a friend at work, leo, whose wife made this fresh every week. This is for the true chile head. A good taste, you don't need a lot of this to set your tongue on fire.
Steps
Cook the serranos in a cast iron skillet on high heat or under the oven broiler until the skin is brown on the outside , turning occasionally , but do not burn.
Add the rest of the ingredients and grind in a mortar and pestle until it is thick and pasty.
Use water to bring to spreadable , pasty consistency.
Enjoy on tacos , or add to soups.
Ingredients
serrano peppers, white onion, garlic, salt, water