Ingredients

1 quart

　　1 cup cider vinegar

　　1 tablespoon sugar

　　4 whole allspice berries

　　1/4 cup vegetable oil

　　1 cup minced white onions

　　16 serrano chiles, roasted, peeled, seeded, and diced

　　1 tablespoon salt

　　1/4 cup freshly squeezed lime juice

　　1 cup chopped cilantro

　　

Step 1

1. In small saucepan, combine the vinegar, sugar, and allspice and simmer until the sugar dissolves. Set aside.

　　

Step 2

2. Heat the oil in a medium-size skillet over medium heat; stir in the onion and cook until translucent, about 4 minutes. Add the serranos, allspice-vinegar syrup, and salt and gently simmer until the mixture binds together, 8 to 10 minutes.

　　

Step 3

3. Cool, fold in the lime juice and cilantro, scrape into a food processor, and process until blended but still slightly chunky. Taste to adjust the salt, if needed.

　　Reprinted with permission from Dos Caminos: Mexican Street Food by Ivy Stark with Joanna Pruess, © 2011 Skyhorse Publishing