8 Serrano peppers, stems and seeds removed
1 medium bunch cilantro, thick stems removed
4 garlic cloves
½ cup olive oil
1 tablespoon white vinegar
1 teaspoon ground cumin
Process the peppers, cilantro, garlic, olive oil and vinegar in a food processor until very smooth. Add the cumin and salt, and pulse again a few times to combine.
Transfer to a jar and top with a thin film of olive oil. Close the jar tightly and refrigerate. It will keep for up to 6 weeks.
Makes about 1 cup.