Simple Salsa Verde

I don't know if living in a place with incredible heat increases your resistance to food with incredible heat, but this spicy salsa is practically standard on every Veracruz table (that I've been to) for every meal. (I have never seen it in Mexico City, where I guess cooler heads and more cautious stomachs prevail in this temperate mountain region.) Ultimately, this simple salsa verde is a chile serrano puree. And it's delicious.

And spicy, spicy, spicy.  Ooh, boy. In my past 5 years as an honorary Mexican, my chile tolerance has steadily improved, but I wouldn't dare use more than a few drops of this salsa...and still usually make a scene (to the amusement of my in-laws). However, if you de-seed and vein, though still very spicy, this salsa verde will be perfectly delicious for a more sensitive stomach.

Ingredients
200 g chile serrano (like 20 chiles), de-seeded and veined
6 large garlic cloves
2 tsp. salt
2 cups water
oil for frying

Directions

1 - In a non-stick pan (with maybe just a spritz of pam) over low heat, par-cook the chiles, about 10 minutes.

2 - Put the water, chiles, garlic and salt in a blender. Puree on high speed until smooth and creamy, about 3 to 4 minutes.

3 - While the chiles are blending, heat some oil in a pan over medium heat.

4 - When the chile puree is ready and the oil is nice and hot, pour in the chile puree (carefully; it will splatter). Turn the heat down. Fry the salsa on low heat for about 20 to 30 minutes.

5 - Enjoy on quesadillas, tostadas or empanadas (the most traditional uses, but go ahead and try it on anything).