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It sounds oddly simple- and it is. It sounds incredibly hot- and it is. This ended up being a constant last summer with the abundance of serrano chiles.

20 whole serrano pepper (or 10 Serrano del Sol)
2 tablespoons white onion, chopped
1 clove garlic, chopped
4 tablespoons water, cold
salt, to taste

Toast the chiles on a medium hot comal or griddle, tuening them from time to time until they are blistered and charred. While they are still hot, drind them with the rest of the ingrdients to a rough paste in a molcajete or in a blender.