Serrano Salsa Verde

10 ingredients
2 steps

Ingredients

  • 1 tablespoon Canola Oil
  • 10 Serrano Chilies, stems removed
  • 1 Shallot
  • 2 Garlic Cloves, Peeled
  • 1/2 cup Cilantro
  • 3/4 cup Water
  • 1 teaspoon White Vinegar
  • 1/2 teaspoon Ground Cumin
  • 1/2 teaspoon Sea Salt
  • 1 Lime, Juiced and Zested

Directions

  1. 1
    In a large skillet, heat canola oil over medium heat and sautee the chilies, shallot and garlic cloves. Cook for 10 minutes or until shallot is transparent.
  2. 2
    In a food processor, pulse the chilies, shallot and garlic cloves a few times to combine. Add cilantro, water, vinegar, cumin and salt. Puree until smooth. Add more sea salt if needed. Garnish with cilantro.

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