Ingredients:

  • 140g serrano peppers, stems removed
  • 28g garlic, peeled
  • 140g white onion, quartered
  • 15ml neutral oil
  • 120ml apple cider vinegar
  • 30ml fresh lime juice
  • 6g fine sea salt
  • 5g honey
  • 60ml filtered water

Instructions:

  1. Toss the 140g serrano peppers, 28g garlic, and 140g quartered onion with 15ml neutral oil. Spread them on a baking sheet in one layer.
  2. Place the sheet under the broiler for 5-8 minutes. Turn once until the pepper skins blister and blacken in spots and the onions look mahogany.
  3. Pour the charred vegetables and all those flavorful pan juices into the blender.
  4. Add 120ml apple cider vinegar, 30ml lime juice, 6g sea salt, and 5g honey.
  5. Blend on high speed for 2-3 minutes until the mixture is smooth and velvety.
  6. Check the thickness. If it's too thick, stream in the 60ml filtered water one tablespoon at a time.
  7. Pulse one last time to incorporate the water.
  8. Taste for salt. Add a pinch more if the vinegar feels too dominant.