Grilled Serrano Salsa Verde

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

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.
2. Pluck leaves from basil and leaves and tender stems from cilantro and parsley. (You should have about 2 cups of each)
3. 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.