Makes about 1 cup
| 2 | serrano or other small hot chili peppers, cored, seeded, and very finely chopped |
| 1/3 | cup lime juice |
| 1/4 | cup finely chopped fresh cilantro |
| 2 | tablespoons vegetable oil |
| 1 | tomato, cored and finely chopped |
| 1 | shallot, finely chopped |
| Salt, to taste |
1. In a bowl, combine chilies, lime juice, cilantro, oil, tomato, shallot, and salt.
2. Cover and refrigerate for up to 3 days. - Jonathan Levitt 
© Copyright 2008 Globe Newspaper Company.
