Yield: 1 Batch
| Measure | Ingredient |
|---|---|
| \N \N | Red or green serranos or fresh jalapenos; seeded and cut into thin strips. |
| \N \N | Red onion; finely chopped |
| \N \N | Fresh lemon or lime juice |
| \N \N | Salt to taste |
Combine the chillies with an equal amount of onion in a glass container. Add lemon juice to cover. Season with salt and let the sauce stand 3 to 4 hours before using. Dilute with hot water if desired.
Elizabeth Lambert Ortiz, in _Red Hot Peppers_, Jean Andrews, 1993.
MacMillan Publishing Co. ISBN 0-02-502251-2. Typos by Jeff Pruett.