Dip ice cold boiled shrimp into this sauce for a wonderfully different taste
- 4 tablespoons Mexican lime juice
- 1/2 cup olive oil
- 4 large poblano or Anaheim chiles, minced
- 6 serrano chiles, minced
- 2 cloves garlic, minced
- 2 teaspoons Mexican oregano
- Pinch of salt, or to taste
- Pinch of pepper, or to taste
- 4 tablespoons cilantro, chopped and loosely packed
- Mix all the ingredients.
- Allow to stand at room temperature for at least
1 hour before serving.