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1. Place the serranos in a small pot and cover with water.
Bring to a boil and then lower to a simmer and cook about 15
minutes or until darkened and cooked through.
2. Reserve 1/4 cup of the cooking water but drain the
serranos. Add the cooked and strained serranos, garlic,
salt, and a little of the cooking water (start with about a
tablespoon or two) and blend in a high speed blender or food
processor.
3. With the food processor or blender on, slowly pour in the
olive oil in a thin stream. The mixture should start to
emulsify and thicken like a mayonnaise.
4. Store in a small glass jar. This recipe makes about a cup
of aioli/salsa.
5. We enjoy this salsa on pretty much anything you want to
add a spicy kick to eggs, tacos, potatoes, meats, etc.
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