Salsa de Suero (Chihuahua-Style Whey Salsa)

Ingredients

• 4 cup whole milk (steamed but not boiled)
• 0.25 cup white vinegar (to curdle the milk)
• 6 jalapeños (charred and peeled)
• 0.5 white onion (diced)
• 3 garlic cloves (peeled)
• 1 tbsp vegetable oil (for sautéing)
• salt (to taste)

Steps

1. 1

   Char the jalapeños over an open flame or under a broiler until the skin is blackened and blistered.

2. 2

   Place the charred jalapeños in a bowl and cover them to let them sweat for a few minutes.

3. 3

   While the peppers sweat, pour the whole milk into a pot and heat it until it is steaming, but do not let it reach a boil.

4. 4

   Remove the milk from the heat, pour in the white vinegar, and let it sit undisturbed for about 20 minutes to curdle.

5. 5

   Peel the blackened skin off the jalapeños and remove the stems.

6. 6

   In a pan with a little oil, sauté the diced onion until it starts to take on color.

7. 7

   Add the peeled jalapeños and garlic cloves to the pan with the onions.

8. 8

   Use a potato masher to mash the jalapeños, onions, and garlic together in the pan until they form a chunky paste.

9. 9

   Pour the curdled milk mixture (the suero) back into the pan with the mashed vegetables.

10. 10

    Stir everything together and simmer briefly to combine the flavors. Season with salt to taste.

Notes

Traditionally, this recipe uses the leftover whey from making cheese, but this version creates a quick 'suero' by curdling milk with vinegar. It is excellent served inside burritos or with grilled meats.

Nutrition per serving

• salsa
• mexican
• chihuahua
• spicy
• vegetarian
• side dish
• sauce