Fried Serrano Chile salsa
Fried Serrano Chile Salsa (Salsa de Chile Serrano Frito)
Source: Bon Appetit, May 2003
Makes about 3/4 cup.
Serrano chiles give this Mexican sauce its bite and light green
color.
Use it on warm tortillas or grilled meats.
1/2 cup olive oil
6 green serrano chiles
1 (3/4-inch thick) slice from medium-size white onion
1/2 garlic clove, peeled
1/2 teaspoon coarse kosher salt
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.
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.
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.
Can be made 1 day ahead; cover and chill.