- 10 serrano peppers, stemmed and seeded
- 1/2 cup diced onion
- 3 garlic cloves, minced
- 1 tablespoon vegetable oil
- 1/2 cup chopped fresh cilantro
- 1 teaspoon white vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
How to Make It
Cook first 3 ingredients in hot oil in a medium skillet over medium-high heat, stirring occasionally, 10 minutes or until peppers begin to brown and look blistered. Remove from heat, and cool slightly (about 5 minutes).
Process pepper mixture, cilantro, next 3 ingredients, and 3/4 cup water in a blender until smooth.