Grilling the chiles tames their heat a bit and adds a nice smoky flavor to this green sauce. You can fine-tune the heat by using fewer or more chiles, depending on the intensity of the ones you have and your personal taste. This sauce goes well with any grilled meat or fish.
Recipe information
Yield
Makes about 2 cups
Ingredients
Special Equipment
Preparation
Step 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.
Step 2
Meanwhile, pluck leaves from basil and leaves and tender stems from cilantro and parsley. (You should have about 2 cups of each herb.)
Step 3
Pulse chiles, basil, cilantro, and parsley in a food processor until finely chopped. Add oil, vinegar, and salt and pulse until a thick, slightly textured sauce forms.
Do Ahead
Step 4
Sauce can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
Recipe notes
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