1 T peanut oil
1 small white onion, diced, 1 T reserved
10 serrano chiles, stems removed
3 cloves garlic
1/2 c. cilantr
3/4 c. water
1 t. white vinegar
1/4 t. cumin
1/2 t. salt
1. In a skillet, heat the oil on medium and add the onion (except for the 1 T set aside), serranos, and garlic cloves. Cook, stirring frequently, for about 10 minutes or until the skin on the chiles starts to pop and bubble.
2. Transfer chiles, onion, and garlic to a blender; add cilantro, water, vinegar, cumin, and salt. Puree until smooth, add more salt if desired, and top with reserved diced onions.
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