6 fresh serrano chiles
1 bunch cilantro
3 cloves garlic peeled
1 small white onion peeled and coarsely chopped
2 tbsp extra virgin olive oil
Remove and throw away stems and seeds from chiles. Place in blender adding cilantro, garlic, onions, oil and 2 tbsp very hot water.
Puree until smooth adding more hot water to thin mixture if you want.