Serrano Lime Salsa
Seriously, what are you waiting for to prepare this super easy salsa recipe??? Fresh serrano peppers, fresh lime juice, GOOO!!!
Servings 3 cups
Ingredients
- 1/2 lb fresh serrano peppers remove stems and wash peppers
- Juice of 5-6 limes
- 1/4 c white vinegar
- 1/2 c water
- Salt to taste
Instructions
- After removing the stems from serrano peppers, give them a quick rinse in cold water. Roughly chop and transfer to blender jar.
- Pour in the fresh lime juice, start with 5 limes. Pour in the vinegar, water and salt to taste. Use the pulse button to blend salsa. If you prefer it less chunky, you can blend on high. The consistency is really up to you.
- Once blended, taste for salt. If you want more lime flavor, mix in remaining lime juice. Store refrigerated for 10-14 days.
- Variation: If you want to cook the salsa at a light simmer for 10 minutes after blending, that is an option. It is not necessary, but I do it when I know I cannot finish the salsa in a timely manner.
Notes
To avoid your salsa from spoiling faster, only serve the quantity of salsa in a bowl that you will be eating that day. If the jar of salsa changes from cold to room temperature back and forth it will spoil faster. Keeping it chilled will help.