Fried Serrano Chile Salsa

1. 1

   Heat oil in medium saucepan over medium-high heat.

2. 2

   Fry chiles until blistered, about 3 minutes.

3. 3

   Remove chiles from oil.

4. 4

   Cool chiles and chile oil completely.

5. 5

   Line large skillet with foil; heat over medium heat.

6. 6

   Add onion and cook until softened and blackened in spots, about 5 minutes per side.

7. 7

   Cool.

8. 8

   Cut stems off chiles.

9. 9

   Combine chiles, onion, garlic, salt, and 2 tablespoons chile oil in blender; chop finely.

10. 10

    With blender running, slowly drizzle in remaining chile oil and blend until thick.

11. 11

    (Can be made 1 day ahead; cover and chill.)

* Per serving · 4 servings · Values may vary.

No additional tips available.