Fried Serrano Chile Salsa

• 1/2 cup olive oil
• 6 green serrano chiles
• 1 3/4-inch-thick slice from medium-size white onion
• 1/2 garlic clove, peeled
• 1/2 teaspoon coarse kosher salt

1. Heat oil in medium saucepan over medium-high heat.
2. Fry chiles until blistered, about 3 minutes.
3. Remove chiles from oil.
4. Cool chiles and chile oil completely.
5. Line large skillet with foil; heat over medium heat.
6. Add onion and cook until softened and blackened in spots, about 5 minutes per side.
7. Cool.
8. Cut stems off chiles.
9. Combine chiles, onion, garlic, salt, and 2 tablespoons chile oil in blender; chop finely.
10. With blender running, slowly drizzle in remaining chile oil and blend until thick.
11. (Can be made 1 day ahead; cover and chill.)

olive oil, green serrano chiles, white onion, garlic, coarse kosher salt

Taken from www.epicurious.com/recipes/food/views/fried-serrano-chile-salsa-108065 (may not work)