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Food Town Grilled Serrano Salsa Verde

Makes about 2 cups

Ingredients

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.


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Monday – Sunday | 6 a.m. – 10 p.m.



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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.

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OPEN 7 DAYS A WEEK: 6 a.m. - 10 p.m.

28 Houston-Area Locations