Fried Serrano Chile Salsa

Ingredients:

1/2 cup olive oil
6 green serrano chiles
1 (3/4″) thick slice from a medium-size white onion
1/2 garlic clove, peeled
1/2 tsp. coarse kosher salt

Instructions:

Heat the oil in a medium saucepan over medium-high heat. Fry the chiles until blistered, about 3 minutes. Remove the chiles from the oil. Cool the chiles and the chile oil completely.

Line a large skillet with foil and heat over medium heat. Add the onion and cook until it is soft and blackened in spots, about 5 minutes per side. Allow to cool.

Cut the stems off the chiles and combine them with the onion, garlic, salt and 2 Tbsp. of chile oil in a blender. Chop fine and with the blender running, slowly drizzle in the remaining chile oil and blend until thick. (Can be made 1 day ahead; cover and chill.)

Makes about 3/4 cup.

Recipe from Bon Appétit Magazine, May 2003.