Grilled Serrano Salsa Verde

1. 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.

2. 2

   Meanwhile, pluck leaves from basil and leaves and tender stems from cilantro and parsley. (You should have about 2 cups of each herb.)

3. 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.

4. 4

   Sauce can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.

No additional tips available.