Green Chile Adobo Sauce

🧂 Ingredients

• 2 serrano chiles

  stems trimmed
• 6 unpeeled large cloves of garlic
• ¼ cup (60 mL) fresh lime juice

  about 2 juicy limes
• 1 cup packed flat-leaf parsley leaves
• 1 cup packed fresh cilantro leaves
• ¾ teaspoon kosher salt
• ¼ cup (60 mL) extra virgin olive oil

Instructions

• 1 Dry Toast the Chiles and Garlic Cloves: Place the serrano chiles and unpeeled
  garlic cloves in a medium, dry skillet and place over medium heat. Dry roast the
  chiles and garlic cloves for 10 to 12 minutes, flipping them once and or twice,
  until they are charred black in some spots. It will take about 5 minutes to
  notice anything happening. Remove the chiles and place on a cutting board.
  Continue dry roasting the garlic cloves for an additional 3 to 5 minutes, or
  until they are charred and beginning to soften. Transfer to the cutting board
  with the chiles and allow to cool slightly before handling.
• 2 Slice the serrano chiles in half lengthwise, and gently scrape out and discard
  the seeds and ribs (see the note section for additional tips). Remove and
  discard the skins of the garlic cloves. The unpeeled garlic cloves should be
  charred, fragrant, and slightly soft.
• 3 Prepare the Sauce: In a small-capacity blender or small food processor, combine
  the lime juice, roasted serrano peppers, roasted garlic cloves, parsley,
  cilantro, and salt. Pulse and blend until coarse. While the machine is on,
  slowly drizzle in the olive oil and puree until smooth. Season to taste with
  salt and pepper. Note: A high-power blender, such as a Vitamix, will puree the
  adobo sauce more smoothly and easily than a food processor, which I personally
  prefer. I have this model
  [https://www.vitamix.com/Shop/5200-Getting-Started] (wider mouthed containers
  might have more difficulty blending smaller quantities – if you have trouble,
  try doubling the ingredients!). If you using a food processor, scrape down the
  bowl multiple times to ensure the ingredient
• 4 Serve or use the sauce right away. If preparing in advance, transfer the sauce
  an airtight container, drizzle a thin layer of olive oil on top, and refrigerate
  for 1 to 2 days. Stir before using and add a small squeeze of lime juice to
  brighten it up.

Nutrition Info