Fried Serrano Chile Salsa (Salsa de Chile Serrano Frito)

Serrano chiles give this Mexican sauce its bite and light green color. Use it on warm tortillas or grilled meats.

Yield: about 3/4 cup

Ingredients

• 1/2 cup olive oil
• 6 green serrano chiles
• 1 (3/4 inch thick) slice from a medium size white onion
• 1/2 garlic clove, peeled
• 1/2 teaspoon coarse kosher salt

Instructions

1. Heat oil in medium saucepan over medium high heat. Fry chiles until blistered, about 3 minutes. Remove chiles from oil. Cool chiles and chile oil completely.
2. Line a large skillet with foil; heat over medium heat. Add onion and cook until softened and blacked in spots, about 5 minutes per side. Cool.
3. Cut stems off chiles. Combine chiles, onion, garlic, salt and 2 tablespoons chile oil in blender; chop finely. With blender running, slowly drizzle in remaining chile oil and blend until thick.
4. Can be made 1 day ahead; cover and chill.

Attribution

Bon Appetit, May 2003