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.
Pluck leaves from basil and leaves and tender stems from cilantro and parsley. (You should have about 2 cups of each)
In a food processor pulse chiles, basil, cilantro, and parsley until finely chopped. Add oil, vinegar, and salt and pulse until a thick, slightly textured sauce forms.
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Grilled Serrano Salsa Verde
By Terrie Lewis | January 29, 2024
Makes about 2 cups
Ingredients
6–8 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
Directions
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.
Pluck leaves from basil and leaves and tender stems from cilantro and parsley. (You should have about 2 cups of each)
In a food processor pulse chiles, basil, cilantro, and parsley until finely chopped. Add oil, vinegar, and salt and pulse until a thick, slightly textured sauce forms.
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