Serrano Salsa


Preparation info

  • Difficulty


  • 1 quart

Appears in

Dos Caminos Mexican Street Food

Dos Caminos Mexican Street Food

By Ivy Stark

Published 2013

  • About


  • 1 cup cider vinegar
  • 1 tablespoon sugar
  • 4 whole allspice berries
  • ¼ cup vegetable oil
  • 1 cup minced white onions
  • 16 serrano chiles, roasted, peeled, seeded, and diced
  • 1 tablespoon salt
  • ¼ cup freshly squeezed lime juice
  • 1 cup chopped cilantro


  1. In small saucepan, combine the vinegar, sugar, and allspice and simmer until the sugar dissolves. Set aside.
  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.
  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.