Ingredients
- 1 tablespoon Canola Oil
- 10 Serrano Chilies, stems removed
- 1 Shallot
- 2 Garlic Cloves, Peeled
- 1/2 cup Cilantro
- 3/4 cup Water
- 1 teaspoon White Vinegar
- 1/2 teaspoon Ground Cumin
- 1/2 teaspoon Sea Salt
- 1 Lime, Juiced and Zested
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