Ingredients:

  • 4 to 6 Serrano peppers, stems removed
  • 3 cloves Garlic, peeled
  • 1 tbsp Neutral oil
  • 3 medium Roma tomatoes, seeded and chopped
  • 1/2 cup Fresh cilantro, roughly chopped
  • 1/2 medium White onion, finely diced
  • 2 tbsp Fresh lime juice
  • 1 tsp Kosher salt
  • 1/4 tsp Black pepper

Instructions:

  1. Heat the neutral oil in a skillet over medium-high heat. Add the whole serrano peppers and garlic cloves, searing for 3–5 minutes while turning occasionally until pepper skins are blistered and garlic is golden. Remove from heat and let cool for 2 minutes.
  2. Place the charred peppers, garlic, chopped tomatoes, and diced onion into a food processor. Use the pulse button 4 to 6 times until vegetables are broken down but still maintain a chunky shape.
  3. Transfer the mixture to a bowl. Manually fold in the chopped cilantro, lime juice, salt, and black pepper until well combined.