Chef Chavez: Salsa Verde


1 Yellow Onion
2 bunches Cilantro (Cleaned-Stems Removed)
3 cloves Garlic
3 Serrano Peppers (Seeds Removed)
1 tsp. Vegetable Oil
1 TBS. Salt
1/2 tsp. Black Pepper
1 cup Water


1. Accurately prepare and measure all ingredients into a large blender.

2. Blend until smooth.

3. Transfer to a proper storage container.

4. Cover, label, date, initial and store at the ceviche station.