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.
