This dip started as a reciped based off of the Doña Sauce from Taco Deli in Austin, TX. But then, after I made it a time or two, it took on a life of its own. This salsa does not seem too spicy at first, but then it really sticks with you. (Translation: it’s really, really ridiculously spicy.) My mouth is still burning. I like to call it Hulk Dip because it’s fun to watch people transform like the Incredible Hulk when the spice/heat hits them.
4 serrano peppers
4 cloves garlic, smashed
1/2 lime, juiced
1 green onion, chopped
1/4 cup cilantro, chopped
1 tsp salt
1/3 cup water
Broil the peppers under a broiler until they are completely black (about 10-15 minutes). Put in a sealed ziploc bag and let steam for at least 10 minutes. Remove the peppers from the bag, slit the peppers, and discard the seeds.
On med-low heat, lightly saute the garlic for about 4 minutes, not letting it get too brown.
Throw everything except the water into blender. Puree. Add the water while the blender is doing its thing. Add just enough water to thin out the dip to your liking. Blend until smooth and creamy.
Taste it and warn your friends (or don’t). It’s spicy.