Recipes from Mexico :: Mexican Salsas and Condiments
Source: Bon Appetit, May 2003
Makes about 3/4 c..
Serrano chiles give this Mexican sauce its bite and light green color. Use it on warm tortillas or grilled meats.
1/2 c. olive oil
6 green serrano chiles
1 (3/4-in. thick) slice from med.-size white onion
1/2 garlic clove, peeled
1/2 tsp. coarse kosher salt
Heat oil in med. saucepan over med.-high heat. Fry chiles until blistered, about 3 mins. Remove chiles from oil. Cool chiles and chile oil completely.
Line a large skillet with foil; heat over med. heat. Add onion and cook until softened and blacked in spots, about 5 mins. per side. Cool.
Cut stems off chiles. Combine chiles, onion, garlic, salt and 2 Tbsp. chile oil in blender; chop finely. With blender running, slowly drizzle in remaining chile oil and blend until thick.
Can be made 1 day ahead; cover and chill.
