Serrano Salsa Verde
A sharp, bright green serrano salsa with garlic, cilantro and a little vinegar, blended smooth for spooning over tacos, grilled meat or eggs.
Prep 10 min · Cook 10 min · Total 20 min · Makes about 1 1/2 cups
Ingredients
- 1 tablespoon peanut oil
- 1 small white onion, diced, 1 tablespoon reserved
- 10 serrano chiles, stems removed
- 3 cloves garlic
- 1/2 cup cilantro
- 3/4 cups water
- 1 teaspoon white vinegar
- 1/4 teaspoon cumin
- 1/2 teaspoon of salt
Directions
- Warm the oil in a skillet over medium heat, then add the onion, holding back the reserved 1 tablespoon, along with the serranos and garlic cloves. Cook for about 10 minutes, stirring often, until the chile skins begin to blister and pop.
- Scrape the chiles, onion and garlic into a blender. Add the cilantro, water, vinegar, cumin and salt, then blend until the salsa is smooth. Taste and add more salt if you like, then finish with the reserved diced onion on top.