This is a sharp, spiky sauce, but not a superhot one (it’s not a supergreen one, either!). Use it as a dip for chips or vegetables or as a basting sauce when roasting meat, fish, or vegetables.
Recipe information
Yield
makes about 2 cups
Ingredients
Preparation
Step 1
Roast or toast the chiles either over a grill or in a dry skillet, turning frequently, until they are lightly charred all over, about 10 minutes (dried will be faster than fresh). Remove the stems and seeds (and, from the fresh, as much of the skin as you easily can) and mince.
Step 2
Heat the olive oil over medium heat in a 10-inch skillet; add the onions and chiles and cook, stirring, until well softened and lightly browned, about 10 minutes. Remove from the heat and cool.
Step 3
Puree in a blender, then stir in the cilantro and lime juice; add salt and pepper to taste. Serve at room temperature or cover and refrigerate for up to a day (bring back to room temperature before serving).
