Grilled Serrano Salsa Verde

bon appétit sauce condiment/spread condiment chile pepper hot pepper cilantro parsley basil grill/barbecue grill

Anna Stockwell

Makes about 2 cups

Source

Ingredients

6–8 serrano chiles

1 bunch basil

1 bunch cilantro

1 bunch parsley

1 1/4 cups extra-virgin olive oil

1/2 cup sherry vinegar or red wine vinegar

2 1/2 tsp. kosher salt

One 8" metal or bamboo skewer

Method

Prepare a grill for medium-high heat. Thread chiles onto skewer and grill, turning often, until charred and softened, about 6 minutes. Let cool; remove stems.

Meanwhile, pluck leaves from basil and leaves and tender stems from cilantro and parsley. (You should have about 2 cups of each herb.)

Pulse chiles, basil, cilantro, and parsley in a food processor until finely chopped. Add oil, vinegar, and salt and pulse until a thick, slightly textured sauce forms.

Sauce can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.