Recipe information
Yield
Makes about 3/4 a cup Servings
Ingredients
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
Need to make a substitution?
Preparation
Step 1
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.
Step 2
Line large skillet with foil; heat over medium heat. Add onion and cook until softened and blackened in spots, about 5 minutes per side. Cool.
Step 3
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. DO AHEAD: Can be made 1 day ahead; cover and chill.