Criolla Sauce Recipe


4 medium jalapeno peppers, seeded, deveined, and cut into 1/4-inch cice.
1 tsp. Kosher salt
5 Tbls. fresh lime juice
1 Tbls. canola oil
1 small white onion, very finely chopped
1 Tbls. chopped fresh cilantro

In a blender or food processor, puree the jalapenos with 2 Tbls. water. Pour the mixture into a small bowl, making sure to scrape out all the puree with a spatula. Stir in the remaining ingredients.
Makes 3/4 of a cup
This will keep tightly covered in the refrigerator for 2 weeks

Criolla Sauce

Copyright © 2007
All rights reserved