8 jalapeņo chiles
12 serrano chiles
8 -12 ounces fresh water
2 limes, juiced
kosher salt to taste

Roughly chop the chiles, discarding the stems. Place them in a medium saucepan with enough water to cover, at least 1 cup. Bring to a boil over medium-high heat, reduce heat to low and simmer for 15 minutes.

Using a food mill with a fine disc over a bowl, pour chiles and water through the mill, then process until only the seeds and skins are left. Scrape the chile puree from the bottom of the mill.

Pour mixture back into the sauce pan and reduce over medium low heat for 10 minutes. Stir in lime juice then season with salt.

Refrigerate in a clean glass jar.
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