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Prep time
10 minutes
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makes
1⅓ cups
Author Notes
Serrano cream with lime and cilantro. —Rick Martinez
Test Kitchen Notes
Recipe reprinted with permission from Mi Cocina: Recipes and Rapture from My Kitchen in Mexico (Clarkson Potter, May 2022).
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Ingredients
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1
oil-packed anchovy fillet
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1/4 teaspoon
(2 grams) Morton kosher salt, plus more to taste
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3/4 cup
mayonnaise
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1/4 cup
crema, créme fraîche, or sour cream
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1/4 cup
(20 grams) finely chopped cilantro
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2
chiles serranos (21 grams), stemmed and finely chopped
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2
garlic cloves, finely grated
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1/2
teaspoon finely grated lime zest
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3 tablespoons
freshly squeezed lime juice
Directions
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Place anchovy on a cutting board and sprinkle with salt. Using the flat side of a knife, smash it until a paste forms. Scrape the mixture into a medium bowl.
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Add the mayonnaise, crema, cilantro, chiles serranos, garlic, lime zest, and lime juice and whisk to combine. Season with salt to taste. Cover and refrigerate until ready to serve.
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Do ahead: The salsa can be made up to 1 day ahead. Store in an airtight container in the refrigerator.
Rick Martinez is currently living his dream—cooking, eating and enjoying the Mexican Pacific coast in Mazatlán. He is finishing his first cookbook, Under the Papaya Tree, food from the seven regions of Mexico and loved traveling the country so much, he decided to buy a house on the beach. He is a regular contributor to Bon Appétit, New York Times and hosts live, weekly cooking classes for Food Network Kitchens. Earlier this year, he was nominated for a James Beard Award for “How to win the Cookie Swap” in Bon Appétit’s holiday issue.
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