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Categories:Viewed: 53 - Published at: 4 years ago
Ingredients
- 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
Method
- 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.)
