Zarela Martínez

Lime and Serrano Chile Sauce

Salsa de Chile Serrano con Limón

Preparation info

  • ½ to ⅔ cup

    • Difficulty

      Easy

Appears in
The Food and Life of Oaxaca: Traditional Recipes from Mexico′s Heart
The Food and Life of Oaxaca

By Zarela Martínez

Published 1997

  • About

Here is another simple but delicious sauce from Nicolasa Ramirez at La Pereñita. This time the ingredients are finely chopped, not pureed. It goes perfectly with Pollo con Oregano or any grilled meat. Use jalapeño chiles if you can’t find serranos.

Ingredients

  • 4 large serrano chiles, tops and seeds removed
  • 1 small onion
  • 2 garlic cloves</

Method

With a sharp, heavy chopping knife, finely mince the chiles, onion, and garlic. Combine with the lime juice and salt; let rest for at least 5 minutes before serving. This sauce will keep in the refrigerator, tightly covered, for up to 2 days.