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.

Can be made 1 day ahead; cover and chill.