Serrano Olive Oil Chiltipin Salsa
Serrano Olive Oil Chiltipin Salsa
Ingredients
- 4 serrano peppers, stems removed, roughly chopped
- 2 garlic cloves, peeled
- 1/2 teaspoon chiltipin peppers, dried
- 1/2 cup extra virgin olive oil
- 1 tablespoon lime juice, freshly squeezed
- 1/2 teaspoon kosher salt, or to taste
Instructions
- 1
Heat a small, dry skillet over medium-high heat. Add the chopped serrano peppers and garlic cloves. Toast, stirring occasionally, until the serranos are slightly charred and softened, and the garlic is fragrant and lightly browned, about 5-7 minutes.
⏱️ 7 min
- 2
Remove the skillet from the heat. Add the dried chiltipin peppers to the hot skillet and let them toast in the residual heat for about 30 seconds, or until fragrant. Be careful not to burn them.
⏱️ 1 min
- 3
Transfer the toasted serranos, garlic, and chiltipin peppers to a food processor or blender. Add the extra virgin olive oil, fresh lime juice, and kosher salt.
⏱️ 2 min
- 4
Process until a coarse, rustic salsa forms. You can adjust the consistency by processing longer for a smoother salsa, or less for a chunkier texture. Taste and adjust salt if needed.
⏱️ 2 min
- 5
Transfer the salsa to a serving bowl. This salsa is best served at room temperature or slightly chilled. It can be stored in an airtight container in the refrigerator for up to 5 days.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Serrano Olive Oil Chiltipin Salsa
Ingredients
- 4 serrano peppers, stems removed, roughly chopped
- 2 garlic cloves, peeled
- 1/2 teaspoon chiltipin peppers, dried
- 1/2 cup extra virgin olive oil
- 1 tablespoon lime juice, freshly squeezed
- 1/2 teaspoon kosher salt, or to taste
Instructions
- 1
Heat a small, dry skillet over medium-high heat. Add the chopped serrano peppers and garlic cloves. Toast, stirring occasionally, until the serranos are slightly charred and softened, and the garlic is fragrant and lightly browned, about 5-7 minutes.
⏱️ 7 min - 2
Remove the skillet from the heat. Add the dried chiltipin peppers to the hot skillet and let them toast in the residual heat for about 30 seconds, or until fragrant. Be careful not to burn them.
⏱️ 1 min - 3
Transfer the toasted serranos, garlic, and chiltipin peppers to a food processor or blender. Add the extra virgin olive oil, fresh lime juice, and kosher salt.
⏱️ 2 min - 4
Process until a coarse, rustic salsa forms. You can adjust the consistency by processing longer for a smoother salsa, or less for a chunkier texture. Taste and adjust salt if needed.
⏱️ 2 min - 5
Transfer the salsa to a serving bowl. This salsa is best served at room temperature or slightly chilled. It can be stored in an airtight container in the refrigerator for up to 5 days.
⏱️ 1 min