• Remove the seeds and slice the jalapeños into thin strips; keep the seeds in for a spicier salsa. Cut the onion into strips as well.  

• In a skillet over medium-high heat, melt the butter and add the jalapeños and onions. Fry until the vegetables are blistered (toreado), with the onions softened and the jalapeños showing several blackened spots.  

• Transfer the mixture to a heat-safe glass dish.  

• Squeeze the juice from half a lemon, then add soy sauce, jugo de maggi, and water. 

• Mix well, cover, and let marinate for 3 hours at room temperature or up to 12 hours in the refrigerator.  

Enjoy as a topping on your favorite Alambre Tacos!