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Easy
By Ivy Stark
Published 2013
This basic condiment is found on tables in almost every casual taquería and eatery in Mexico. It is surprisingly similar to some that might be found on Asian tables.
Heat the oil in a large skillet over medium-high heat; add the chiles and sauté until they begin to blister. Add the onion and cook, stirring occasionally, until soft; stir in the garlic and cook until soft and golden. Add the Maggi sauce and lime juice and simmer until the flavors are combined and liquid is slightly reduced; season to taste with salt.
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