Grilled Serrano Salsa Verde

Ingredients for Grilled Serrano Salsa Verde

• 6–8 serrano chillies

• 1 bunch basil

• 1 bunch coriander

• 1 bunch parsley

• 1 1/4 cups extra-virgin olive oil

• 120ml sherry vinegar or red wine vinegar

• 2 1/2 teaspoons kosher salt

• One 8" metal or bamboo skewer

Prepare a grill for medium-high heat. Thread chillies onto skewer and grill, turning often, until charred and softened, about 6 minutes. Let cool; remove stems.

Meanwhile, pluck leaves from basil and leaves and tender stems from coriander and parsley. (You should have about 2 cups of each herb.)

Pulse chillies, basil, coriander, and parsley in a food processor until finely chopped. Add oil, vinegar, and salt and pulse until a thick, slightly textured sauce forms.

Sauce can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.