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Bon Appétit

Grilled Serrano Salsa Verde

5.0

(1)

Grilled serrano salsa verde with olive oil on a wooden board with a slab of slowroasted salmon and lemon slices.
Grilled Serrano Salsa VerdePhoto by Michael Graydon & Nikole Herriott, Prop Styling by Amy Wilson, Food Styling by Rebecca Jurkevich

Grilling the chiles tames their heat a bit and adds a nice smoky flavor to this green sauce. You can fine-tune the heat by using fewer or more chiles, depending on the intensity of the ones you have and your personal taste. This sauce goes well 
with any grilled meat or fish.

Recipe information

  • Yield

    Makes about 2 cups

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

Special Equipment

One 8" metal or bamboo skewer

Preparation

  1. Step 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.

    Step 2

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

    Step 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.

  2. Do Ahead

    Step 4

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

TagsSauceCondimentSerrano ChileChileVegetableBasilHerbs & SpicesCilantroParsleyDairy FreeGluten FreeNut FreeVeganVegetarianKetoQuick5 Ingredients or FewerMake AheadGrillingFood ProcessorSummerBon Appétit

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