Grilled Serrano Salsa Verde

Ingredients

• 6–8 serrano chiles

• 1 bunch basil

• 1 bunch cilantro

• 1 bunch parsley

• 1 1/4 cups TAO Extra Virgin Olive Oil

• 1/2 cup TAO Cilantro Garlic Balsamic Vinegar 

• 2 1/2 teaspoons. kosher salt

• One 8″ metal or bamboo skewer

Directions

1. Prepare a grill for medium-high heat. Thread chiles onto skewer and grill, turning often, until charred and softened about 6 minutes. Let cool; remove stems.

2. Meanwhile, pluck leaves from basil and leaves and tender stems from cilantro and parsley. (You should have about 2 cups of each herb.)

3. Pulse chiles, basil, cilantro, and parsley in a food processor until finely chopped. Add oil, vinegar, and salt and pulse until a thick, slightly textured sauce forms.

4. The sauce can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.