Grilled Serrano Salsa Verde
A vibrant and spicy Mexican-inspired sauce made with charred serrano chiles and fresh herbs. This versatile salsa verde combines grilled chiles with basil, cilantro, and parsley in a bright olive oil and vinegar base.
Ingredients
- •7 whole serrano chiles
- •1 bunch basil
- •1 bunch cilantro
- •1 bunch parsley
- •1¼ cups extra-virgin olive oil
- •½ cup sherry vinegar or red wine vinegar
- •2½ tsp kosher salt
- •1 piece metal or bamboo skewer
Cooking Instructions
- 1.
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.
15 min
- 2.
Meanwhile, pluck leaves from basil and leaves and tender stems from cilantro and parsley. (You should have about 2 cups of each herb.)
10 min
- 3.
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.
5 min
- 4.
Sauce can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
1 min
