Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Amy Wilson
Grilling the chiles tames their heat a bit and adds a nice smoky flavor to this green sauce recipe. You can also fine-tune the heat by using fewer or more chiles, depending on the intensity of the ones you have and your personal taste. Try this sauce with our dinner-served-cold recipes: salmon, lamb, chicken, or beef.