Fried Serrano Chile Salsa
Serves: 5
Cierra Adams
1 January 1970
Based on User reviews:
54
Spice
54
Sweetness
59
Sourness
36
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1 cup
Olive Oil1 tsp
Coarse Kosher SaltDirections:
1
Heat oil in medium saucepan over medium-high heat
2
Fry chiles until blistered, about 3 minutes
3
Remove chiles from oil
4
Cool chiles and chile oil completely
5
Line large skillet with foil; heat over medium heat
6
Add onion and cook until softened and blackened in spots, about 5 minutes per side
7
Cool
8
Cut stems off chiles
9
Combine chiles, onion, garlic, salt, and 2 tablespoons chile oil in blender; chop finely
10
With blender running, slowly drizzle in remaining chile oil and blend until thick
11
(Can be made 1 day ahead; cover and chill
12
) Heat oil in medium saucepan over medium-high heat
13
Fry chiles until blistered, about 3 minutes
14
Remove chiles from oil
15
Cool chiles and chile oil completely
16
Line large skillet with foil; heat over medium heat
17
Add onion and cook until softened and blackened in spots, about 5 minutes per side
18
Cool
19
Cut stems off chiles
20
Combine chiles, onion, garlic, salt, and 2 tablespoons chile oil in blender; chop finely
21
With blender running, slowly drizzle in remaining chile oil and blend until thick
22
(Can be made 1 day ahead; cover and chill)