Ingredients
SERVINGS: 2 Cup(s)
- 20 serrano chilies, whole
- 1 onion, peeled and sliced
- 4 cloves garlic, peeled
- ¼ cup olive oil
- 1 teaspoon sea salt
- 3 tablespoons fresh lime juice
- 1 cup cilantro
- 1 tablespoon white vinegar
Instructions
Bring a medium saucepan of water to a boil. Toss in your serrano chilies and cook them for just 2 minutes. Plunge them in ice water to stop cooking and to set their bright green color. Cut off the stems.
In a blender, add the chilies, onion, garlic, oil, salt, lime juice, cilantro and vinegar. Blend for 1 minute, enough to make a finely chopped salsa. Add a bit of the cooking water if needed to purée and thin out. Taste and adjust the flavor with more salt as needed; serve with your fish tacos.
Keeps 4 days refrigerated.