Recipe information
Yield
1 quart
Ingredients
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
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Preparation
Step 1
1. In small saucepan, combine the vinegar, sugar, and allspice and simmer until the sugar dissolves. Set aside.
Step 2
2. 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.
Step 3
3. 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.
Reprinted with permission from Dos Caminos: Mexican Street Food by Ivy Stark with Joanna Pruess, © 2011 Skyhorse Publishing