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 large skillet with foil; heat over medium
heat. Add onion and cook until softened and blackened
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.)
Makes about 3/4 cup.
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