Salsa Verde, version #2

One of my favorite recipes of the summer!  It’s not a canning recipe, though; this one belongs in the fridge, and shouldn’t be kept more than 6-8 weeks.

Serrano (Cilantro) Salsa Verde – in fridge

1 T. peanut oil
1 sm onion, diced
10 serrano chiles, stems removed & cut in half lengthwise
3 cloves garlic
½ c. cilantro
¾ c. water
1 t. white vinegar
¼ t. cumin
½ t. salt

Heat oil in a skillet and fry onion, serranos and garlic.  Stir frequently, cooking about 10 minutes until chiles blister.

Place in blender with the rest of the ingredients and blend until smooth.  Store in refrigerator, about a month.