Serrano Salsa Recipe
- 1 cup cider vinegar
- 1 tablespoon sugar
- 4 whole allspice berries
- 1/4 cup vegetable oil
- 1 cup minced white onions
- 16 serrano chiles, roasted, peeled, seeded, and diced
- 1 tablespoon salt
- 1/4 cup freshly squeezed lime juice
- 1 cup chopped cilantro
- In small saucepan, combine the vinegar, sugar, and allspice and simmer until the sugar dissolves. Set aside.
- Heat the oil in a medium-size skillet over medium heat; stir in the onion and cook until translucent, about 4 minutes. Add the serranos, allspice-vinegar syrup, and salt and gently simmer until the mixture binds together, 8 to 10 minutes.
- Cool, fold in the lime juice and cilantro, scrape into a food processor, and process until blended but still slightly chunky. Taste to adjust the salt, if needed.
