© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Recipe from: Bon Appétit, May 2003
Servings: About 3/4 cup
serrano chiles give this Mexican sauce its bite and light green color. Use it on warm tortillas or grilled meats.
½ olive oil
6 green serrano chiles
1 ¾ inch thick slice from medium size white onion
½ garlic clove, peeled
½ teaspoon coarse Kosher salt
Heat oil in medium saucepan over medium-high heat. Fry chiles until blistered, about 3 minutes. Remove chiles from oil. Cool chiles and chile oil completely.
Line large skillet with foil and heat over medium heat. Add onion and cook until softened and blackened in spots, about 5 minutes per side. Cool.
Cut stems off chiles. Combin chiles, onion, garlic, salt, and 2 tablespoons chile oil in blender and chop finely. With blender running, slowly drizzle remaining oil and blend until thick. (Can be made 1 day ahead. Cover and chill.)