Grilled Serrano Salsa Verde
by Anna Stockwell
summer
Yield: Makes about 2 cupsCook: 6 minutes
Ingredients
You have 0 of 7
produce
- ○6–8serrano chiles
- ○1 bunchparsley
- ○1 bunchbasil
- ○1 bunchcilantro
pantry staple
- ○1¼ cupsextra-virgin olive oil
- ○½ cupsherry vinegar or red wine vinegar
- ○2½ tsp.kosher salt
Instructions
- 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.
My notes
Grilling the chiles tames their heat a bit and adds a nice smoky flavor to this green sauce recipe. You can also fine-tune the heat by using fewer or more chiles, depending on the intensity of the ones you have and your personal taste.