Los Tuxtlas-Style Chile-Lime Sauce (Chile pastor)
Sauces don’t get much simpler than this marriage of four or five flavors that accompanies many dishes in the Tuxtlas area. It is great with picadas or pellizcadas, but I also like it with fish and meat dishes. Chile pastor is so basic and unfussy that it suits almost everything, and I find myself using it with specialities from all parts of the state. It is best made with the ingredients chopped very fine by hand, and served chilled. The texture should be slightly watery.
Ingredients
- 2-3 jalapeño or serrano chiles finely chopped
- 1 tablespoon chives finely chopped
- ¼ cup red onion finely chopped (optional but good)
- ¼ cup freshly squeezed lime juice
- 1 teaspoon salt
Instructions
- Combine all the ingredients in a small non-reactive container and stir in 1 cup cold water. Refrigerate at least 1 hour before serving. Serve cold
Nutrition
Calories: 6kcalCarbohydrates: 2gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 388mgPotassium: 29mgFiber: 1gSugar: 1gVitamin A: 46IUVitamin C: 5mgCalcium: 4mgIron: 1mg