Follow these steps for perfect results
cilantro
roughly chopped, tough stems removed
garlic
chopped
serrano chilies
sliced
white vinegar
cumin
kosher salt
lime
juiced
olive oil
Combine cilantro, garlic, serrano chilies, white vinegar, cumin, kosher salt, and lime juice in a blender.
Add olive oil.
Blend until smooth and emulsified.
Expert advice for the best results
Adjust the amount of serrano chilies to your desired level of spiciness.
For a smoother sauce, strain through a fine-mesh sieve.
Everything you need to know before you start
5 minutes
Can be made 1-2 days in advance.
Drizzle generously over dish.
Serve with grilled meats, fish, or vegetables.
Use as a dip for tortilla chips.
Mix into salads.
The wine's acidity complements the sauce's tanginess.
Discover the story behind this recipe
Commonly used in various Latin American cuisines as a condiment or sauce.
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