Begin by washing the escamoles using a strainer. Make sure you get rid of all the impurities. If you’re using canned escamoles, there is no need to rinse them.
Now, take a griddle and, on a medium flame, place 2 serran peppers and 2 garlic cloves. If you prefer eating a milder salsa, take out the seeds and the veins of the chilies.
Roast the garlic for only about 1 minute and the chilies for approximately 3 minutes. Keep in mind to let them roast until all sides of both the chillies and garlic are moderately roasted. Remember to keep moving them frequently using tongs.
Once done, shift the roasted ingredients from the griddle to the blender (using the tongs). Also, make sure to pour 1/4 cup of water (2 fl oz) into the blender.
Blend all the ingredients and keep the mixture aside.
Now take the onion and epazote sprigs and finely chop them. Place them aside.
Take a frying pan. Add butter and, over low heat, melt it. Add in the minced onion and fry it for about 1 minute. Let it cook until it turns a bit transparent, and keep in mind to stir constantly.
Place the rinsed escamoles in the frying pan. Combine all the ingredients properly and fry for approximately 2 minutes. Allow them to fry until the escamoles turn white, stirring occasionally throughout the cooking process.
Pour the freshly prepared mixture into the frying pan. Also, add the minced epazote, and more importantly, add 1/2 tablespoon of salt.
Combine all the ingredients properly in the frying pan and let the escamole salsa fry for approximately 4 minutes. Wait for it to thicken a little, and until then, keep stirring occasionally.
Once done, transfer the prepared salsa to a container and serve. You can also save some for later. Place it in a container and store it for up to 2 days in the refrigerator.